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Sugar Cookie Icing

Sugar Cookie Icing Recipe

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 cookies
Calories: 43
Ingredients Method Notes

Ingredients
  

  • 2 cups (240 g) powdered sugar
  • 2–3 tbsp whole milk
  • 1 tbsp light corn syrup
  • 1/2 tsp vanilla extract
  • Gel food coloring (optional)

Method
 

  1. Sift the powdered sugar into a medium bowl. Add the corn syrup, vanilla, and 2 tablespoons of milk. Whisk for 1 minute until completely smooth and a ribbon drizzled on the surface holds its shape for a moment before fading.
  2. Adjust the consistency with extra milk, 1/2 teaspoon at a time. For outlining, the icing should be thick like toothpaste. For flooding, thin it until a ribbon melts back into the bowl in about 3 seconds.
  3. Divide the icing into smaller bowls and mix in gel food coloring a drop at a time until you reach the shade you want. Stir thoroughly.
  4. Transfer the icing to piping bags or use a small knife to spread it on cooled cookies. Let the cookies sit uncovered at room temperature for at least 2 hours, until the icing feels completely hard and dry to the touch.

Notes

You can make the icing a day ahead; keep it covered tightly in the fridge and let it come to room temperature before using. Stir well and add a few drops of milk if it thickened. For the brightest white icing, use clear vanilla extract.