Easy Sugar Cookie Icing Recipe
This Easy Sugar Cookie Icing Recipe is smooth, glossy, and perfect for decorating cookies. It dries beautifully without being too hard, making it ideal for outlining, flooding, and adding decorative details. No raw eggs or meringue powder needed—just simple ingredients for the best cookie icing!
Ingredients
- 2 cups powdered sugar sifted
- 4 teaspoons milk whole milk preferred
- 4 teaspoons light corn syrup
- 1/2 teaspoon vanilla extract or almond extract for variation
- Gel food coloring optional
Instructions
- Sift the powdered sugar into a medium mixing bowl to remove lumps.
- Add milk and mix until smooth. The mixture will be thick at this stage.
- Stir in the corn syrup and vanilla extract, mixing until fully incorporated.
- Adjust the consistency by adding more milk (a few drops at a time) for thinner icing or more powdered sugar for thicker icing.
- If using food coloring, divide the icing into bowls and mix in gel food coloring until desired color is reached.
- Use immediately for decorating, or store covered to prevent drying out.
Notes
- For outlining cookies, keep the icing thick so it holds its shape.
- For flooding cookies, add a little more milk to make it flow smoothly.
- This icing sets within a few hours, but allow 12-24 hours for fully hardened designs.
- Store leftover icing in an airtight container at room temperature for up to 1 week. Stir well before reusing.
- Best used with sugar cookies like these: Chocolate Chip Cookies, Chocolate Oatmeal No-Bake Cookies, Chocolate Peppermint Cookies.