Sugar Cookie Icing
User Reviews
5
Sugar Cookie Icing
Description
This Sugar Cookie Icing blends confectioners' sugar with a small amount of water, light corn syrup, and vanilla or almond extract to create a glossy, smooth icing ideal for decorating sugar cookies. The corn syrup helps the icing stay soft and pliable when stored, while the extract provides gentle flavoring. To adjust the icing consistency, additional water can be added to thin it or more sugar to thicken. Food coloring can be mixed in gradually to achieve desired shades, noting colors will darken slightly as the icing dries.
The icing can be spooned into piping bags or simple Ziploc bags with a small corner cut for precise application. For decorated cookies, it is effective to outline first and let set briefly before flooding the cookie centers. Sprinkles can be added immediately on wet icing for adhesion.
Without corn syrup, the icing dries faster to a harder finish, which may be preferred depending on the decoration style. Using almond extract instead of vanilla provides a distinct flavor alternative, and lemon or peppermint extracts are also options. The icing can be kept in an airtight container at room temperature for several days if corn syrup is included.
Ingredients
- 3 Cups confectioners sugar
- 4-5 TB water
- 2 tsp light corn syrup see note
- ½ tsp vanilla extract or almond extract, see note
Optional: gel food coloring
Instructions
- In a bowl, add confectioner's sugar, 4 TB water, corn syrup, and extract. Use a small hand whisk to mix well. If it's too thick to mix, add 1/2 TB water at a time, until mixture is a consistency similar to honey.
- If using, stir in 1-2 drops of gel food coloring at a time until desired tint is achieved. Color will darken a bit as it dries.
- Spoon icing into these easy piping bags, or use Ziploc bags with a tiny hole cut out of the corner tip. Drizzle icing over cookies, or outline the cookies first and let the outline set for 5-10 minutes. Then, fill in the centers of the outlined cookies. If you're topping icing with sprinkles, do so immediately, before icing dries.
Notes
- Corn syrup helps keep the icing soft and pliable when making it ahead; store icing in an airtight container at room temperature.
- Omitting corn syrup causes the icing to dry faster and harder, suitable for quick-drying decorations but less storage stability.
- Replace vanilla extract with almond, lemon, or peppermint extracts for different flavor profiles.
- If the icing is too thick, add water one teaspoon at a time to thin; if too thin, add confectioners' sugar gradually to thicken.
- Use wax paper under cookies during icing to simplify cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 57kcal | 3% |
| Carbohydrates | 7g | 2% |
| Potassium | 7mg | 0% |
| Sugar | 8g | 16% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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