Easy Sugar Cookie Icing

No ratings yet

This recipe for sugar cookie icing is one every home baker needs. It's great for getting the kids involved and can be made on a whim. It can be made as thick or as thin as you need and sets quickly so you can stack them up within 24 hours and then pack them up without worrying about making a mess!

Prep Time 5

Total Time 5

Servings cups

Author Melissa Williams

Ingredients

3 cups powdered sugar
3 Tablespoons milk + more as needed (I use 2%)
¾ teaspoon almond extract
3 teaspoons corn syrup
gel food coloring optional

Instructions

To a medium mixing bowl, whisk together the powdered sugar and 3 Tablespoons of milk until crumbly.
3 cups powdered sugar, 3 Tablespoons milk
Add in the almond extract and corn syrup.
¾ teaspoon almond extract, 3 teaspoons corn syrup
Slowly drizzle in additional milk until the desired consistency is reached. Leave the icing thicker if using for outlining, thinner for flooding.
If dying, divide the icing into small bowls and add 3-5 drops of food coloring until the desired color is reached.
gel food coloring
To decorate cookies, either transfer the icing to a piping bag (or large freezer bag & snip the tip), squeeze bottles, or simply dip the cookies into the icing and let the excess drip off.

Notes

Store leftover icing in an airtight container in the fridge for up to 5 days.
Use gel food coloring for vibrant color—avoid liquid, as it affects consistency.
Water can be used in place of milk.
How many cookies this will decorate will depend on the size of your cookies.
The recipe is easily doubled or halved. As written, I find it generally decorates about forty 3" cookies.
Add sprinkles quickly—icing sets fast!
Wait 24 hours before stacking, though they’ll set in a few hours.

Nutrition