This is the best sugar cookie icing recipe for decorating cut-out cookies. It creates a smooth, glossy finish that dries hard, making it perfect for stacking and gifting.
Author:sarahthompson
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:Coats approximately 2 dozen medium cookies 1x
Category:Dessert Topping
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 cups powdered sugar, sifted
1/2 cup light corn syrup
1/4 cup milk or water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional, for flavor)
Instructions
In a medium bowl, whisk together the sifted powdered sugar and corn syrup until mostly combined.
Add the milk or water, vanilla extract, and almond extract (if using). Mix on low speed with an electric mixer or by hand until smooth.
Check the consistency. For outlining, the icing should be thick. If it is too thin, add powdered sugar one tablespoon at a time.
For flooding, the icing should flow slowly. If it is too thick, add liquid (milk or water) one teaspoon at a time until you reach the desired consistency.
Use this icing immediately for outlining and flooding your sugar cookies.
Allow the first layer to set for at least one hour before adding detail work or a second layer.
Let the decorated cookies dry completely at room temperature until the icing is hard to the touch, usually 4 to 8 hours depending on humidity.
Notes
To achieve a truly hard, stackable sugar cookie icing, ensure you use corn syrup. This ingredient helps the icing set firm and glossy.
If you need to color the icing, divide the batch and mix in gel food coloring now. Gel colors work best as they do not thin the icing consistency.
For a corn syrup free cookie icing, substitute the corn syrup with an equal amount of light corn syrup substitute or use an extra 1/4 cup of milk and slightly increase the powdered sugar until thick.
Store unused icing covered tightly at room temperature for up to two days. Do not refrigerate, as this can cause the icing to weep.