Sugar Cookie Icing Recipe
Elevate your sugar cookies with a smooth, customizable icing that adds a perfect touch of sweetness and vibrant color to every bite.
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Servings: 24 medium-sized cookies
Ingredients
- 2 teaspoons light corn syrup
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract or almond extract
- Food coloring
Instructions
- Begin by sifting the powdered sugar into a bowl to remove any lumps, ensuring a smooth icing texture.
- Stir in the light corn syrup and your chosen extract until well combined.
- Gradually add the milk, one teaspoon at a time, mixing thoroughly after each addition until you achieve your desired consistency.
- If you wish to color your icing, introduce food coloring slowly, adjusting until the color meets your preference.
Notes
Use my top-rated sugar cookie recipe to bake perfectly shaped cookies in any design you choose—they hold their form beautifully after baking.
Ensure your cookies are thoroughly chilled before icing; if they’re warm, the icing will melt. I suggest placing the baked cookies in the fridge until they’re well-chilled. When it’s time to decorate, have bowls of your favorite sprinkles and various icing colors ready for easy access.
Don’t worry about the icing in bowls hardening too quickly—if a thin skin forms, simply stir it to smooth it out. Keep in mind that the icing may take up to 24 hours to fully set, so avoid stacking the cookies too soon.
Once the icing has hardened, feel free to stack them for transport or store them in cookie tins. Be careful not to add too much extract, as it can overpower the flavor of the cookies; 1/4 teaspoon is just right.
For icing the cookies, use squeeze bottles or make a small cut in a plastic piping bag. I find squeeze bottles to be much easier to work with! Please note that the nutritional information provided applies to the entire batch of icing.