This sugar cookie icing recipe is so easy to make and use, and it looks so professional! The first time I used it, I made Easter sugar cookies using one of my easy sugar cookies recipes, shaped liked chicks, bunnies, butterflies and flowers… They almost came out too pretty to eat!
Decorating sugar cookies does take time though. This icing is incredibly easy to work with, and you can make it thicker or thinner depending on what you need. But be sure that you’re ready to take a while to decorate the cookies — that way you won’t feel rushed or stressed and you’ll be able to really appreciate the fun.
And here it is!
Sugar Cookie Icing
Preparation Time: 10m Cooking Time: 0m Total Time: 10m
Servings
Yields 1/3 cup icing.
Ingredients
1 cup icing sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp vanilla extract
food coloring
Instructions
- In a small bowl, mix the icing sugar, 2 tsp milk and 2 tsp corn syrup together. Add the vanilla extract and stir until smooth and glossy.
- If the icing is too thick, you can stir in more corn syrup or milk.
- Add a few drops of food coloring and mix until the color is even.
Tips
- This icing hardens fast, so you have to keep it covered whenever you’re not using it.
- When you’re decorating cookies, you want to let one color set before you add another, otherwise the new color will just sink in the old one.
- Depending on what you’re doing with the icing, you’ll want it thicker or thinner. Just add milk or corn syrup to get it just right!
- Thinner icing works best for filling in large areas.
- Thicker icing is great for adding in details with a small, clean paintbrush, or piping bag.
- Instead of vanilla extract, you can use all sorts of different extracts, like almond or orange. I’ve made this icing with lemon extract and it was a huge hit.
- If you want bolder colors, try using gel food coloring. You can always get them in the food decorating section of an arts and crafts store, or sometimes just in the grocery store.