Make the best sugar cookie icing for decorating. This recipe is easy to follow, dries firm for stacking, and gives your cut-out cookies a smooth, glossy finish.
Author:rosasterling
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:Covers about 2 dozen medium cookies 1x
Category:Dessert Topping
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 cups powdered sugar, sifted
1/2 cup milk or water (use milk for a softer bite, water for a harder set)
1 teaspoon vanilla extract
1 tablespoon light corn syrup (optional, for extra gloss and slight softening)
Instructions
Place the sifted powdered sugar into a medium bowl.
Add the milk or water, vanilla extract, and corn syrup (if using) to the bowl.
Mix the ingredients with a whisk or electric mixer on low speed until just combined. Scrape down the sides of the bowl.
Increase the speed to medium and beat for 2 to 3 minutes until the icing is completely smooth and glossy.
Check the consistency. For outlining cookies, the icing should be thick. For flooding (covering the surface), add a few drops more liquid until it slowly drizzles off the whisk in a ribbon that disappears into the bowl after about 10 seconds.
Divide the icing into separate bowls if you plan to color it. Add gel food coloring one drop at a time, mixing well after each addition.
Use the icing immediately to outline your cooled sugar cookies. Let the outline set for 10 to 15 minutes.
Flood the center of the cookies with the thinner icing. Gently tap the cookie sheet on the counter to release air bubbles and smooth the surface.
Allow the cookies to dry completely at room temperature for several hours, or overnight, until the icing is firm to the touch.
Notes
For a royal icing alternative that dries very hard, use water instead of milk and omit the corn syrup.
If the icing becomes too thick while decorating, stir in 1/2 teaspoon of water at a time until you reach the desired consistency.
This recipe works well for piping details once it has thickened slightly after resting for 5 minutes.