Name: Sugar Cookie Icing
Prep time: 5 min
Total time: PT-489049H32M11S
Cuisine: American
Ingredients: 2 cups powdered sugar (sifted); 2–4 tbsp milk or water; 1–2 tbsp light corn syrup; ½ tsp vanilla or almond extract (optional); Food coloring (optional)

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Sugar cookie icing is the key to turning simple cookies into festive, colorful, and delicious works of art. Whether I’m baking for the holidays, birthdays, or just for fun, this icing gives me that perfect smooth, glossy finish that hardens beautifully for decorating. It’s sweet, easy to make, and totally customizable with colors, flavors, and designs.

Why You’ll Love This Recipe

I love this icing because it’s quick to whip up and sets with a shiny finish that makes sugar cookies look professional. It’s easy to work with—thin enough for outlining and flooding, but thick enough to hold its shape once it sets. I can tint it any color I want, flavor it with extracts, and use it for everything from simple sprinkles to detailed piping work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Powdered sugar
Milk (or water)
Light corn syrup
Vanilla or almond extract (optional, for flavor)
Food coloring (optional)

Directions

I sift the powdered sugar into a mixing bowl to avoid lumps.
I stir in the milk (or water) a little at a time until it reaches a smooth, thick consistency.
I add the corn syrup and extract, mixing until the icing is glossy and easy to spread.
If I want to color it, I divide the icing into bowls and stir in food coloring.
For outlining, I keep the icing thick. For flooding (filling in), I add a bit more milk to thin it out.
I use a piping bag, squeeze bottle, or spoon to decorate the cookies.
I let the icing dry completely—usually 6 to 8 hours or overnight—before stacking or storing.

Servings and timing

This recipe makes enough to ice about 24 medium cookies, depending on how much detail I add. It takes around 5 minutes to mix up and just a little longer to color and adjust the consistency. Decorating takes as much or as little time as I want to spend on it.

Variations

Sometimes I swap vanilla for almond or lemon extract for a different flavor. I’ve also used natural food coloring made from fruit powders or plant-based dyes. If I want a richer icing, I add a touch of butter or use cream instead of milk—but I keep in mind that it won’t harden as well for stacking.

Storage/Reheating

I store unused icing in an airtight container in the fridge for up to 1 week. Before using again, I stir it well and add a drop of milk if it’s too thick. I also keep decorated cookies in a single layer or with parchment in between once the icing is fully dry.

FAQs

Does this icing harden?

Yes, once it dries completely, it hardens with a glossy finish—perfect for stacking, packaging, or gifting.

Can I freeze decorated cookies?

Yes, I freeze them after the icing has fully hardened. I layer them between sheets of parchment and thaw at room temperature uncovered to avoid smudging.

Can I use this icing on warm cookies?

No, I always wait for the cookies to cool completely before icing. Warm cookies will melt and ruin the design.

What’s the difference between this and royal icing?

This icing uses corn syrup and doesn’t require egg whites or meringue powder like royal icing. It’s easier and quicker for casual decorating, though royal icing is better for intricate designs.

Can I make it thicker or thinner?

Absolutely. I add more powdered sugar to thicken it, or more milk to thin it out. I adjust the texture based on whether I’m outlining or flooding.

Conclusion

Sugar cookie icing is a simple and sweet way to dress up cookies for any occasion. It’s easy to make, fun to use, and perfect for beginners and experienced bakers alike. Whether I’m piping hearts, stars, or just adding a swirl of color, this icing always helps bring my cookie creations to life.