This sugar cookie icing is made with only 4 ingredients and comes together in just 5 minutes! Great for beginners and tastes amazing. You’ll have perfectly decorated sugar cookies in no time!
Favorite Way To Decorate Cookies
One of my favorite things to do around the holidays is decorate Christmas sugar cookies. I love to use Christmas-shaped cookie cutters, festive sprinkles and different types of cookie icing. So fun!
This sugar cookie icing is probably my favorite for decorating sugar cookies. It’s easy, hardens quickly, has a glossy look and tastes delicious. Plus it works for all types of cookies too, such as butter cookies, shortbread cookies and gingerbread man cookies.
Sometimes frosting your own cookies with homemade cookie icing can be intimidating, but trust me, this icing recipe couldn’t be any easier! It’s perfect to make for a holiday cookie exchange and will leave your friends and family raving over how cute your cookies turned out!
4 Simple Ingredients
This icing recipe requires only 4 simple ingredients. These ingredients are staples for me around the holidays, so I already had everything I needed to get started.
- Powdered sugar: This is how the icing gets it’s sweet flavor. I don’t usually sift my powdered sugar, but you can if yours is super lumpy.
- Light corn syrup: This gives it a nice gloss and keeps the icing from losing it’s shine after it dries.
- Milk: You don’t need a lot…just enough for it to thin out the consistency a little.
- Vanilla extract: I love adding in vanilla for a boost of extra flavor. You could always switch up the flavoring and use almond or lemon extract.
How to Make Icing for Cookies
- Combine. Whisk together ingredients in a bowl until smooth and glossy.
- Color. If desired, tint cookie icing with food coloring of choice.
- Frost. Spread icing on cookies using a knife, spoon or frosting bag or bottle.
TIP: If you are piping around the edges of your cookies, the icing should be thick (like toothpaste). Then when filling the center, add 1/2 teaspoon more milk at a time to reach desired filling consistency.
TIP: If you are piping around the edges of your cookies, the icing should be thick (like toothpaste). Then when filling the center, add 1/2 teaspoon more milk at a time to reach desired filling consistency.
Helpful Tips
- Consistency. For the outer edge, the consistency should be thicker, like toothpaste. The center should be the consistency of honey.
- Icing method. You can dip the cookies into the icing or use a frosting bag or bottle. You could also use a knife or spoon. Whichever method you prefer.
- Extra decorations. If adding sprinkles, make sure to add them immediately after you frost your cookies. The sugar cookie icing dries quickly!
- Keep them shiny. It helps to dry the cookies in front of a heater fan to keep the icing shiny.
- Freezing. The icing sets up really nicely once dried and you can easily stack or freeze them.
Make Ahead Instructions
You can easily make this icing ahead of time to frost your cookies later. Simply prepare as directed, then store in the fridge in an airtight container with no air leaking in. I recommend filling the container completely, sealing with plastic wrap and then the lid.
Let it come to room temperature before using. You may also need to add a little more milk and corn syrup if it has thickened too much.
More Ways to Decorate Cookies:
Sugar Cookie Icing
Ingredients
- 2 cups powdered sugar
- 1 1/2 Tablespoons light corn syrup
- 2 Tablespoons milk (more as needed)
- 1/2 teaspoon vanilla extract (can also use almond extract)
Optional: food coloring
Instructions
- Whisk together the powdered sugar, corn syrup, milk and vanilla in a bowl. Whisk until icing is smooth and glossy. It should be thick if you are using it as a piping. Add a 1/2 teaspoon more milk at a time to make the filling consistency. Tint the icing with food color, if desired.
- Spread the icing onto the cookies using a knife, spoon or frosting bag or bottle.
- Decorate cookies as desired. Allow icing to harden.
Best royal icing recipe I’ve ever used. It was perfect and colorful and shiny. Thank you for sharing it.
I’m so happy to hear! Thank you for your comment Claudia! :)
Great consistency! Easy to use and set really well!
I have used a recipe similar to this for years, and have loved it! When my children were young, they so enjoyed spreading it with knives on the baked cookies. This year, for the first time, I thought I would try decorating with my bags and tips, so I gave it a try. I noticed in your photos of the bags filled with icing that there aren’t any tips in them. Do you recommend using the bags tipless? Just wondered if that might be easier. Could you please include more info on doing this if using decorator bags?! Thanks!
Hi Cathy! I love using my tips when using a thicker frosting, but I prefer to just just use the bags or a squeeze bottle when using icing!
Ok, thanks! I think it would’ve been a lot easier not to have to deal with the tips and couplers, and also the added clean-up! Next time we’ll just cut a small tip off of the decorator bag. Years ago, I used to use baggies for the kids to decorate with, but I have found that the Wilton decorator bags are much sturdier! I will also be researching tipless decorator bags!
Perfect reciepe
Could I substitute with coconut milk. I want to make it but my husband is super lactose intolerant. Or maybe I will just test it out, and see how it goes with coconut milk.
I haven’t tried that substitute before. Please let us know how it goes if you give it a try. :)