The BEST Sugar Cookie Icing Recipe
Looking for a simple, shiny, stackable, and flavorful sugar cookie icing? Look no further–I’ve created your perfect match! Not only is this icing beautiful and firm, but it also tastes great and is incredibly easy to make. In fact, it’s nearly impossible to mess up; if it’s too thin, simply add more powdered sugar. If it’s too thick, add more milk! So easy! I generally prefer this icing over its fussier cousin: royal icing. It’s easier to make, uses basic ingredients, and has a light vanilla flavor (similar to my vanilla glaze). This icing is sweet, but not too sweet, and it’s a nice accent to buttery, but generally plain sugar cookies.
Why use my recipe:
Takes minutes to make.Dries with a firm, stackable, shiny finish.No fancy or difficult to find ingredients like meringue powder.Tastes so much better than royal icing.Completely foolproof!
What You Need
You only need four ingredients to make my easy cookie icing recipe (five if you use food coloring!):
Powdered sugar. I recommend sifting your powdered sugar before using it; lumps will end up clogging your piping bag later and won’t yield a smooth finish. Confectioners sugar or icing sugar will also work.Light corn syrup. This is NOT the same thing as high fructose corn syrup! Corn syrup is key to a glossy, firm finish. Dark corn syrup could work but will add a muddy color and additional flavor to your icing. Milk. My preference is whole milk, but really any kind will work (even dairy-free milks!). You may need more or less than I call for depending on the type you use.Vanilla extract. I use clear vanilla extract for a pure white icing color, but you can use regular vanilla extract if needed.Food color. This is optional, but so fun! Liquid, powder, or gel food coloring will work. I love gel food coloring and always use it for best results (I linked to the ones I used here in the recipe). I’m also always on the lookout for a natural version, so if you have any natural food dyes you love, let me know what they are in the comments!
SAM’S TIP: Success with this recipe really comes down to your consistency. Look for a consistency where the icing that drizzles off of the whisk holds its shape for several seconds before dissolving back into the icing bowl (shown below). Icing that is too thin/runny will spread all over your cookies, bleed into the other colors when you pipe it, and take forever to dry. Icing that’s too dry will be difficult to work with. Be a careful judge of the consistency and watch the video below if needed! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Sugar Cookie Icing
SAM’S TIP: I find the easiest way to decorate sugar cookies is to first draw an outline around the perimeter of the cookie, flood the inside with icing (but don’t overflow it!), and use a scribe to smooth the surface. Unlike with royal icing, I use the same consistency of icing for outlining and flooding. This icing isn’t just for Christmas cookies! Use it to decorate frosted animal cookies, cream cheese sugar cookies, or any of the options below. Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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