Easy Sugar Cookie Icing
User Reviews
5
Easy Sugar Cookie Icing
Description
This icing recipe blends sifted powdered sugar with light corn syrup and vanilla extract to create a firm and shiny surface ideal for decorating sugar cookies. Milk is added incrementally to adjust consistency until the icing drizzles smoothly but still holds its shape for several seconds. Gel food coloring can be mixed in for a variety of colors, and the icing is portioned into piping bags for detailed decoration or smooth layering.
The corn syrup plays a key role in setting the icing firmly, giving it a glossy finish that hardens upon drying. The texture allows for easy manipulation; if too thick, additional milk brings it to the desired flow, while excess milk can be balanced by adding more powdered sugar. The icing dries completely before cookies can be stacked or stored, maintaining a stable surface.
This versatile icing is suitable for multiple uses including piping, flooding, and creating decorated surfaces for various shaped sugar cookies. It can be stored for several days at room temperature or refrigerated in an airtight container with a plastic wrap pressed onto the surface to prevent drying out. Stir well before reuse, and add color either before storage or when preparing to decorate.
Ingredients
- 3 cups powdered sugar sift after measuring, sifted
- 2 Tablespoons light corn syrup see note
- 3-4 Tablespoons milk any kind, divided
- ½ teaspoon vanilla extract use clear vanilla extract for pure white icing
- Gel food coloring optional
- Sprinkles optional, or candies, for decorating
Instructions
- In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.
- If the frosting is too thick, add more milk (1 teaspoon at a time) until Icing is smooth and drizzles in a smooth ribbon from the whisk. To test consistency, drizzle the icing back and forth in the bowl. The ribbon that you drizzle should hold its shape for several seconds before dissolving back into the icing in the bowl. If the frosting is too thin, add more powdered sugar until you reach the right consistency.
- Divide the frosting into bowls and add food coloring as desired.
- Portion the frosting into a piping bag fitted with a tip (I like Wilton 4 or 5) or a ziploc bag with the corner snipped off. If using a ziploc, make sure your frosting is thin enough that it won't break open the bag when squeezed.
- Frost cookies and decorate with additional sprinkles or candies if desired.
- Let the frosting harden completely before stacking and storing; this can take several hours depending on how thick/thin your frosting is and the humidity in your home. I like to leave my cookies out overnight to harden.
Notes
- Light corn syrup ensures a shiny, firm finish; if omitted, the icing may remain soft and require more milk adjustments.
- Store icing in a sealed container with plastic wrap touching the surface to prevent drying; stir before using again.
- Gel food coloring can be added before or after storage to achieve desired shades without altering icing texture.
- Adjust milk quantity gradually for perfect piping consistency; too thin icing won't hold piping shapes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings (makes 1.5 cups, or enough to cover roughly 40 3-inch cookies)
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 39kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 0.04g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 2mg | 0% |
| Sugar | 10g | 20% |
| Vitamin A | 2IU | 0% |
| Calcium | 2mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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