Sugar Cookie Icing Recipe

Recipe by Soukayna

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

This sugar cookie icing makes a smooth, glossy glaze that sets in 15 minutes and never cracks. The recipe takes 5 minutes to whisk together and coats 24 cookies with a pourable icing that stays spreadable for 20 minutes.

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Ingredients

2 cups powdered sugar
4 tablespoons milk
2 tablespoons light corn syrup
0.5 teaspoon vanilla extract

Directions

Sift the powdered sugar into a medium bowl to remove any lumps. This takes 30 seconds and guarantees smooth icing.
Add the milk, corn syrup, and vanilla extract to the bowl with the powdered sugar. Whisk for 1 minute until the mixture is completely smooth and no streaks remain.
Test the consistency by lifting the whisk and letting the icing fall back into the bowl. It should form a ribbon that disappears into the surface within 5 seconds. If it is too thick, whisk in milk 1 teaspoon at a time. If it is too thin, whisk in powdered sugar 1 tablespoon at a time.
Use the icing immediately or press plastic wrap directly onto the surface to prevent a skin from forming. Whisk again before using. The icing stays spreadable for 20 minutes at room temperature.
Spread or pipe the icing onto completely cooled sugar cookies in a thin, even layer. Let the icing set for 15 minutes at room temperature before handling the cookies.

Notes

Light corn syrup keeps the sugar cookie icing glossy and prevents it from drying with a chalky finish or cracking as it sets.
If the icing is too runny, whisk in powdered sugar 1 tablespoon at a time until it reaches the ribbon stage where it falls from the whisk and disappears into the surface within 5 seconds.
Store leftover icing in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and whisk it smooth before using. Substitute almond extract for vanilla, but use only 1/4 teaspoon because it is stronger.

Nutrition Facts

Serving Size: 1 g
Total number of serves: 24
Calories: 42kcal
Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 0g

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This sugar cookie icing recipe works best when you sift the powdered sugar first to remove lumps. The sections below cover how to adjust the thickness, how to fix icing that is too thin or too thick, and how to store leftover icing.

Key Ingredients and Substitutions

Each ingredient in this sugar cookie icing recipe controls the texture and how the icing sets.

Powdered sugar: The fine grind dissolves instantly and creates a smooth glaze. Granulated sugar will not dissolve and leaves a gritty texture. Sift the powdered sugar before measuring to remove lumps.
Milk: Whole milk gives the richest flavor, but any milk works. Use water for a brighter white icing, but the flavor will be less sweet. Add 1 teaspoon at a time if the icing is too thick.
Light corn syrup: This keeps the icing glossy and prevents cracking as it dries. Without it, the icing dries matte and can flake off the cookies. Honey or golden syrup will add color and a distinct flavor.
Vanilla extract: Pure vanilla gives the best flavor. Almond extract or lemon extract work for variation, but use half the amount because they are stronger.

The consistency and the timing decide whether the icing spreads evenly and sets without streaks.

Sift the powdered sugar: Lumps will not dissolve and create a bumpy surface. Sifting takes 30 seconds and guarantees smooth icing.
Whisk for 1 minute: The icing should fall from the whisk in a ribbon that disappears into the surface within 5 seconds. If it holds its shape, add milk 1 teaspoon at a time. If it runs off the cookie, whisk in more powdered sugar 1 tablespoon at a time.
Use the icing within 20 minutes: After that it starts to form a skin on the surface. Press plastic wrap directly onto the icing if you need to pause, then whisk again before using.
Let cookies cool completely: Warm cookies will melt the icing and prevent it from setting. The cookies should be at room temperature for at least 30 minutes after baking.
Apply a thin layer: Spread or pipe the icing in one smooth pass. Going over it again while it is drying creates streaks and pulls up the layer underneath.

Coloring the Icing

Use gel food coloring instead of liquid. Gel adds color without thinning the icing. Start with 1 drop and whisk it in completely before adding more. Liquid food coloring adds too much moisture and makes the icing too thin to set properly.

What Went Wrong

Why Is the Icing Too Runny?

You added too much milk or used liquid food coloring. Whisk in powdered sugar 1 tablespoon at a time until the icing falls from the whisk in a ribbon. Test it on one cookie before icing the whole batch. Next time, add milk 1 teaspoon at a time and stop when the icing reaches the ribbon stage.

Why Did the Icing Crack?

The layer was too thick or you left out the corn syrup. Thick icing dries unevenly and cracks as it contracts. Corn syrup keeps the icing flexible as it sets. Spread a thinner layer next time and make sure the corn syrup is measured accurately.

Why Is the Icing Lumpy?

The powdered sugar was not sifted. Lumps will not dissolve no matter how long you whisk. Strain the icing through a fine mesh sieve to remove the lumps, then sift the powdered sugar before making your next batch of sugar cookie icing.

Thicker Icing for Piping

Reduce the milk to 3 tablespoons. The icing will hold a stiff peak and work for piping borders or writing. It takes 30 minutes to set instead of 15.

Citrus Icing

Replace the milk with fresh lemon or orange juice. The acidity thins the icing slightly, so start with 3 tablespoons and add more if needed. The icing will have a bright flavor and a slight tang.

Chocolate Icing

Whisk in 2 tablespoons of unsweetened cocoa powder with the powdered sugar. Increase the milk to 5 tablespoons because the cocoa absorbs liquid. The icing will be brown and taste like dark chocolate.

I suggest you try this icing on these Crumbl sugar cookies.

How to Store and Reheat Leftovers

Sugar cookie icing keeps for 1 week in the refrigerator in an airtight container. Press plastic wrap directly onto the surface before sealing the container to prevent a crust from forming. Bring it to room temperature for 30 minutes before using, then whisk it smooth. If the icing is too thick after chilling, whisk in milk 1 teaspoon at a time.

Do not freeze the icing. Freezing separates the liquid from the sugar and the texture will not come back together when thawed. Iced cookies keep for 5 days at room temperature in a single layer in an airtight container once the icing has set completely.

Can I make sugar cookie icing recipe ahead of time?

Yes. Make the icing up to 1 week ahead and store it in an airtight container in the refrigerator. Bring it to room temperature and whisk it smooth before using.

How long does sugar cookie icing take to dry?

The icing sets firm in 15 minutes at room temperature. Wait 1 hour before stacking the cookies to prevent smudging.

What is the difference between sugar cookie icing and royal icing?

Sugar cookie icing uses milk and corn syrup and stays soft. Royal icing uses egg whites or meringue powder and dries rock hard. This recipe is easier and does not require a mixer.

Can I use this icing on warm cookies?

No. The icing will melt and slide off. Let the cookies cool completely at room temperature for at least 30 minutes before icing them.

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