Easy Sugar Cookie Icing
User Reviews
4.7
Easy Sugar Cookie Icing
Description
Easy Sugar Cookie Icing combines sifted powdered sugar with a pinch of salt for balance, then incorporates vanilla extract and milk to form a smooth liquid base. Fresh lemon juice adds a slight tang and helps achieve a thin consistency suitable for spreading or dipping cookies. The mixture is whisked until smooth and then divided to add gel food coloring for decorating cookies in various shades.
The resulting icing is relatively thin, allowing it to spread easily and dry firmly on top of cookies over 4 to 6 hours at room temperature. This glaze adds a sweet, delicate flavor without overwhelming the cookie, and its firm finish makes decorated cookies stackable and transportable.
This icing is designed for sugar cookies, coloring well and providing enough volume to decorate about 60 two-inch cookies. Non-dairy milk alternatives can be used, but coconut cream is too thick for this recipe. The icing can be made a day or two in advance and stored in the refrigerator, then brought back to room temperature before use.
Excess icing can be frozen in airtight containers for later use or scaled up easily. The recipe balances sweetness, flavor, and consistency to complement sugar cookies specifically, not for thicker frostings or cakes.
Ingredients
- 2 ½ cups powdered sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract pure
- 1/3 cup milk non-dairy milk OK
- ½ tablespoon lemon juice freshly squeezed
- Gel food coloring
Instructions
- Measure out the powdered sugar into a sifter or a fine mesh strainer.
- 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.
- In another small bowl, combine the vanilla extract and milk. Whisk them together.
- Pour the wet ingredients into the powdered sugar.
- Whisk until combined.
- Measure in the lemon juice, and whisk until smooth. (This will make 1 ¼ cups icing, and it will be relatively thin.)
- Use a measuring scoop to divide the icing as needed. (For 5 colors, use a ¼ cup measure.)
- Use the food colors of your choice to dye the icing, stirring with a spoon or a knife until the color is correct.
- Spread the icing thinly on top of the cookies, and let dry for 4-6 hours at room temperature before enjoying.
Notes
- This recipe yields enough icing for about 60 two-inch sugar cookies.
- Non-dairy milk options such as unsweetened cashew or almond milk work well, but avoid coconut cream as it thickens the icing too much.
- You can prepare this icing 1-2 days ahead and store it in the fridge; allow it to warm to room temperature before use.
- Leftover icing freezes well in an airtight container for several months.
- The recipe scales easily if you need more or less icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 21 kcal
% 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.
User Reviews
Overall Rating
4.7
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