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4.7 from 549 votes

Easy Sugar Cookie Icing

Whether you're baking for the holidays, baking for your kid's class or simply baking just because, this Easy Sugar Cookie Icing is a simple, go-to recipe to make decadently sweet icing for any cookies! Calling for just six simple ingredients that you probably have on hand, this icing recipe is easily customizable and perfect for cookie decorating. With an option to make it vegan and dairy free, this icing is perfect for all cookie lovers!

Prep Time
10 mins
Total Time
10 mins
Servings: 60 cookies
Calories: 21 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 ½ cups powdered sugar
  • ¼ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1/3 cup milk non-dairy milk OK
  • ½ tablespoon freshly squeezed lemon juice freshly squeezed
  • Gel food coloring

Instructions

    Cup of Yum
  1. Measure out the powdered sugar into a sifter or a fine mesh strainer.
  2. Sift the powdered sugar into a large glass bowl. This sifting will ensure there are no lumps in the sugar. Add the salt, and whisk.
  3. In another small bowl, combine the vanilla extract and milk. Whisk them together.
  4. Pour the wet ingredients into the powdered sugar.
  5. Whisk until combined.
  6. Measure in the lemon juice, and whisk until smooth. (This will make 1 ¼ cups icing, and it will be relatively thin.)
  7. Use a measuring scoop to divide the icing as needed. (For 5 colors, use a ¼ cup measure.)
  8. Use the food colors of your choice to dye the icing, stirring with a spoon or a knife until the color is correct.
  9. Spread the icing thinly on top of the cookies, and let dry for 4-6 hours at room temperature before enjoying.

Notes

  • This recipe makes enough to ice 60 2" sugar cookies, which is why the serving size is 60. 
  • Dairy Free/Vegan Substitutions: You can use non-dairy milk or you can use water in place of cow's milk in this recipe. My favorite non-dairy milks to use here are unsweetened cashew milk or unsweetened almond milk, which you would find in the refrigerated section of your grocery.
  • The only non-dairy milk I would not use for this recipe is coconut cream (from a can), as it would make the frosting too thick.
  • Easy Storage Tip: If you are making cookies, but don’t want to have to hustle to make the icing the day-of, whip this up a day or two ahead of time and store in the fridge. Let warm slightly before spreading on top of your completely cooled cookies.
  • Too much? Too little? If you leftover icing, you can freeze it in an airtight container for a few months (or until you have more cookies to ice!) If you need more icing, you can easily double or triple this recipe without issue.

Nutrition Information

Serving 1g Calories 21kcal (1%) Carbohydrates 5g (2%) Sodium 12mg (1%) Sugar 5g (10%)

Nutrition Facts

Serving: 60cookies

Amount Per Serving

Calories 21

% Daily Value*

Serving 1g
Calories 21kcal 1%
Carbohydrates 5g 2%
Sodium 12mg 1%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.