Cookie Icing Recipe
This easy cookie icing recipe dries to a smooth, glossy finish, perfect for decorating sugar cookies, gingerbread, or any holiday treat. Customize it with your favorite colors and designs!
- Total Time: 5 minutes
- Yield: 1/2 cup (enough for 12-15 cookies) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Baking, Holiday
Ingredients
Scale
- 1 cup powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract (or almond extract for a twist)
- Food coloring (optional)
Instructions
- Mix the Icing Base:
- In a medium bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add more milk, a few drops at a time, until the icing reaches your desired consistency:
- Thicker icing for outlines.
- Thinner icing for flooding (filling in designs).
- In a medium bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add more milk, a few drops at a time, until the icing reaches your desired consistency:
- Flavor the Icing:
- Stir in the vanilla extract (or almond extract) for flavor.
- Add Color:
- If desired, divide the icing into separate bowls and add food coloring to each. Mix until evenly blended.
- Decorate Your Cookies:
- Use a piping bag or a squeeze bottle for precise designs. For flooding, outline the cookie with thicker icing, then fill the center with thinner icing.
- Let It Set:
- Allow the icing to dry completely at room temperature for 4-6 hours or overnight before stacking or packaging the cookies.
Notes
- Add 1 tsp light corn syrup for a shinier finish.
- Store leftover icing in an airtight container in the refrigerator for up to a week. Re-whisk before use.
- Experiment with different extracts, like lemon or peppermint, for unique flavors.
Find it online: https://ukfinda.com/cookie-icing-recipe/