Sugar Cookie Icing

Prep: 10

Cook: 0

Total Time: 10

Yield: 16 servings

Course: Condiment

Cuisine: American

Calories: 98kcal

Author: Jessica Gavin

A quick sugar cookie icing with just 4 simple pantry staples! The mixture yields a vanilla-flavored topping to decorate your sweet treats.

Ingredients

▢ 3 cups (338 g) powdered sugar, plus more as needed for thickening
▢ 4 teaspoons (20 ml) corn syrup
▢ 1 teaspoon (5 ml) vanilla extract
▢ ¼ cup (60 ml) milk, divided, plus more as needed for diluting

Instructions

Make the Border Icing - Sift the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, add corn syrup, vanilla extract, and 2 tablespoons of milk. Pulse on and off eight times. Mix on low speed (setting 2) for 5 seconds. Use a spatula to scrape down the sides of the bowl. Add 2 tablespoons of milk and mix on low speed (setting 2) for 10 seconds. Scrape down the sides of the bowl. Mix at medium-low speed until combined, about 15 to 20 seconds.
The consistency should be thick, like toothpaste, and hold its shape when piped. For a thinner consistency, gradually add more milk, ½ teaspoon at a time. For a thicker consistency, add 1 teaspoon of powdered sugar at a time.
Color the Icing (Optional) - Based on the number of colors, divide the icing into separate bowls. Mix with gel or food coloring until the desired hue is reached.
Make the Flood Icing - Using the border icing as a base, portion a desired amount into a separate bowl. Gradually add more milk, ½ teaspoon at a time, until a thinner, honey-like consistency is reached. The flood icing should spread evenly within the border icing.
Decorate the Cookies - If not using the icing immediately, place a piece of plastic wrap directly on top of each bowl to prevent it from drying out. Transfer each icing to a piping bag or squeeze bottle to make designs. Pipe the border design first and let that set before adding the flood icing. If using sprinkles, nonpareils, or other decorations, apply them while the surface is still wet.
Dry the Icing - Dry the decorated cookies on a baking sheet lined with parchment paper or on a wire rack. They will take about 1 to 2 hours to completely set and dry. Store finished cookies in an airtight container for up to 1 week.

Notes

Recipe Yield: About 1 cup, to use on about 24 small cookies or 12 large ones.
Serving Size: 1 tablespoon
To Make it Dairy-Free: Instead of milk, substitute water, coconut milk, almond milk, or cashew milk.
Storing: Store in the refrigerator for up to 5 days. Place in a resealable plastic bag or an airtight container with a piece of plastic wrap placed directly on top to prevent the surface from drying out.

Nutrition

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