We’ll show you how to make the perfect icing for decorating sugar cookies. A simple sugar cookie icing that hardens to a smooth, glossy finish without using egg whites. Perfect for frosting, dipping, piping, and dipping sugar cookies.
This recipe is an easy and reliable royal icing alternative that doesn’t require egg whites. Easy sugar cookie icing for beginners, perfect for holiday or everyday decorations. All you need to make is powdered sugar, corn syrup, and milk. You can then flavor the frosting and color it however you like.
No special tools required. All you need is a whisk, a bowl, and some simple ingredients. Easy and reliable. When decorating cookies for Christmas, birthdays, or holidays, this is the easiest, no-fail icing recipe ever. Ready in minutes. Perfect finish. This icing dries to a smooth, glossy finish, making it perfect for layering cookies, but it doesn’t get hard when you bite into it. And the best part? This frosting is absolutely delicious!
you need these materials
Here are some quick notes. Scroll down to the recipe card at the bottom of the post for full printable measurements and recipe instructions.
Powdered sugar – For the base of icing, also called confectioners’ sugar or powdered sugar. Milk – to get the right consistency. This can be whole milk or your favorite type. If you want a dairy-free sugar cookie icing or if you want to store frosted cookies at room temperature, replace the milk with water. Corn syrup – Corn syrup adds shine and gives the icing a soft texture. Light corn syrup is recommended. Vanilla Extract – Optional for flavor. If you prefer a bright white frosting, omit the vanilla extract and it will add a slight tint. You can also use clear vanilla extract. Food coloring – Also optional for decoration.
Making this icing from scratch takes minutes and involves 3 easy steps.
Start with powdered sugar. Whisk in the powdered sugar or pass through a fine sieve to break up any lumps. This will make the icing smoother. Add other ingredients. Next, add the milk, corn syrup, and vanilla and whisk until you have a smooth icing. The final touch. Adjust the consistency and divide the icing to color as needed. Cookie icing is ready to use or can be stored airtight. See below for more information.
Adjust icing consistency
Depending on your intended use, you can easily adjust the consistency to make it thinner for flooding (outlining the cookie and then covering it with icing) or thicker for piping.
For submersion. Made according to the recipe, this icing is perfect for pouring over cookies to give them a smooth finish. If you want to dilute it further, add milk. If the icing is too thin, add a little more powdered sugar. For piping. If you want to pipe this icing, reduce the amount of milk to increase the consistency.
Whether you’re coloring icing for Christmas cookies, Halloween, or Valentine’s Day, or creating pastel sugar cookie icing for Easter cookies, gel food coloring will give you the brightest, most vibrant colors. Gel colors from brands like AmeriColor and Wilton can be purchased in baking aisles, craft stores, or online.
To tint the icing, add 1-2 drops at a time, mix well before adding more. Unlike water-based food coloring (often found in grocery stores), a small amount of gel dye goes a long way.
Use this easy sugar cookie icing to decorate your favorite cookie recipes, from classic cut cookies to soft sugar cookies to chocolate sugar cookies. Here are some helpful tips to keep in mind when decorating cookies with icing.
To fill a cookie, pipe an outline around the outer edge or area of ​​the cookie that you want to fill. Then use a small open round piping tip to fill in the outline. Pat the cookie lightly to smooth the icing. Be sure to use a slightly thicker icing when piping the cookies. Fill a piping bag or ziplock bag with icing and snip a corner or fit a small open round tip. If you need practice, try piping the icing onto a cookie sheet first. Dip cookies. If you want to go even faster, you can dip the tops of the cookies in the icing, which allows you to color the cookies all at once, making it quick and easy. Don’t wait too long to add sprinkles. If you add sprinkles while the icing is still wet, they will stick to the cookies. Allow the icing to harden before storing. Allow cookies to harden at room temperature before storing. See the Storage section below.
FAQ
Depending on the humidity in your kitchen, sugar cookie icing may take 2-3 hours or more to harden at room temperature. If you plan on stacking the cookies, we recommend letting them dry overnight.
If the icing doesn’t dry, you may not have added enough powdered sugar. Refrigerate the decorated cookies or place them in front of a fan to help the icing set.
Royal icing is made from whipped egg whites, powdered sugar, and lemon juice and dries to a hard, crunchy texture. This cookie icing is egg-free and softens thanks to the corn syrup included in the recipe.
yes! Experiment with flavor variations in your icing using orange, lemon, almond, or peppermint extracts. For a festive version, you can also add spices such as cinnamon or nutmeg to the icing.
Storage method
Store the decorated cookies. Allow the icing to harden before storing your decorated sugar cookies. Store cookies tightly closed in the refrigerator and serve at room temperature. Save leftover sugar cookie icing. Store leftover icing in an airtight container in the refrigerator for up to 2 weeks. Freeze. This cookie icing and decoration can be frozen for up to 2 months. Thaw cookies and icing in the refrigerator. You may need to mix the cookie icing again before using it.
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explanation
This quick and easy sugar cookie icing sets without egg whites for a smooth, glossy finish. Perfect for decorating Christmas cookies and making everyday sweets.
1 cup powdered sugar
1 tablespoon Add 1 teaspoon of milk
1 tablespoon light corn syrup
1/2 teaspoon Vanilla essence *See note Food coloring
Add the powdered sugar to a medium bowl and whisk to break up any lumps. Add milk, corn syrup, and vanilla. Whisk until smooth. Add food coloring if desired. Spread icing over the cookies or dip the tops of the cookies in the icing. While the icing is still wet, top with sprinkles if desired. Allow the icing to harden before storing.
Precautions
* If you want to achieve a bright white frosting, skip adding vanilla extract or use clear vanilla extract as it will add a little color. You can add more or less milk to achieve the desired consistency. If you add too much milk and the icing becomes too thin, add a little more powdered sugar. This icing is very gentle.
