Sugar Cookie Icing (Printer-friendly)
A quick glossy icing that dries perfectly smooth for decorating sugar cookies with professional results.
# What You'll Need:
→ Icing Base
01 - 2 cups powdered sugar, sifted
02 - 2-3 tablespoons milk (dairy or non-dairy)
03 - 1 tablespoon light corn syrup
04 - 1/2 teaspoon pure vanilla extract
→ Optional Color and Decoration
05 - Food coloring (gel or liquid, as desired)
06 - Sprinkles or colored sugars (optional)
# How To Make It:
01 - In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract until smooth and glossy.
02 - If the icing is too thick, add additional milk, 1/2 teaspoon at a time, until it reaches a thick but pourable consistency.
03 - Divide the icing into separate bowls if using multiple colors. Stir in food coloring, a few drops at a time, until the desired color is achieved.
04 - Use immediately to decorate cooled sugar cookies. Dip cookies, spread with a knife, or pipe designs using a piping bag or squeeze bottle.
05 - Allow decorated cookies to dry at room temperature for at least 4 hours or until the icing is completely set.
# Expert Tips:
01 -
- You probably have everything in your kitchen right now
- The consistency is foolproof for beginners and kids
- Dries firm enough to stack cookies without smudging
02 -
- Humidity makes this icing take forever to dry so plan accordingly on rainy days
- The icing thickens as it sits so keep a tiny bit of milk handy to loosen it up
- Corn syrup amount directly affects shine—more syrup means glossier finish
03 -
- Make test cookies first to check color intensity and drying time
- Store decorated cookies between wax paper layers once fully set