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Sugar Cookie Icing
Redondo

Sugar Cookie Icing

This easy sugar cookie icing dries hard with a glossy finish—perfect for decorated cookies you can stack, bag, or gift. Made with simple pantry ingredients in just 5 minutes!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 40 3-inch cookies
Course: Dessert
Cuisine: American
Calories: 38
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups powdered sugar, sifted
  • 3-4 tablespoons whole milk
  • 1 1/2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract (clear if white icing is desired)
  • 1 pinch salt (optional)
  • gel food coloring (optional)

Equipment

  • Mixing bowl for combining icing ingredients
  • Sifter or fine mesh strainer for smooth sugar
  • Piping bag or zip-top bag for decorating cookies
  • toothpick to pop bubbles and spread icing

Method
 

  1. Sift powdered sugar into a medium mixing bowl to remove lumps.
  2. Add milk, corn syrup, and vanilla extract. Stir until smooth.
  3. Adjust consistency: add milk if too thick or sugar if too thin. Ribbon should hold for 3 seconds before sinking.
  4. Divide and color the icing as desired using gel food coloring.
  5. Transfer to a piping bag, squeeze bottle, or zip-top bag. Outline and flood cookies.
  6. Let cookies dry completely at room temperature for 6–12 hours before stacking.

Notes

This icing works best when made fresh. Let fully dry before stacking or storing. Store extra icing in the fridge for up to 3 days and stir before reuse.