The Best Sugar Cookie Icing Recipe for Decorating

Updated: August 22, 2025 / By: Cassie Johnston / This post may contain affiliate links. Please read our disclosure policy

Closeup view of a cut out sugar cookie shaped like a christmas tree topped with green icing and sprinkles.

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featured review

Five yellow stars in a row

"This is absolutely the best sugar cookie icing recipe! I have used this recipe over and over to decorate cookies with fabulous results every time. Delicious and easy!"

- CAROLE -

This is the perfect icing recipe for decorating my cut out cookie recipe. It's creamy, sweet, and packed full of flavor, plus it ends up drying solid enough to pack the cookies in a tin but still soft enough to bite into. And it shines so bright and glossy in the light. It makes for some obnoxiously pretty cookies!

The best part of all? It takes just a couple minutes to whip up using ingredients you already probably have in your pantry. Let's make some frosting!

In this post:

Cookies shaped like evergreen trees sit next to a bowl of green frosting. One cookie has some green icing on it already.

Why You'll Love This Recipe

Cassie Johnston (a light skinned brunette woman with glasses and a red streak in her hair) smiles toward the camera with a wall of photo frames behind her

I think the icing can make or break a good cut-out sugar cookie. Too hard and it feels like you're going to break a tooth. Too runny and it's a mess to eat. This recipe is right in between- it's the magical unicorn of sugar cookie icings!

Here's why you'll love this recipe:

  • It comes together in minutes using ingredients you already have around. No fuss here! This icing comes together in a flash in a single bowl.
  • It's dries hard enough to stack but still soft enough to enjoy. It's the magical unicorn of sugar cookie icings! Soft enough to be tender when you bite into it, but solid enough to make these cookies stackable.
  • The flavor is up to you! For classic vanilla sugar cookies, stick to vanilla extract. But peppermint, coconut, and almond are all amazing options as well.
  • Super duper extra pretty. Want shiny, smooth, and absolutely perfect looking sugar cookies? This icing will give them to you every time.

featured review

Five yellow stars in a row

"The only sugar cookie frosting I will ever use from now on! Perfect taste, perfect texture. Easily stackable and tastes great. 

- DEV -

Step-by-Step how to MAKE SUGAR COOKIE ICING

1

Combine ingredients in bowl

Mix together powdered sugar (aka: confectioner's sugar), milk, corn syrup or honey, and the extract of your choice until smooth.

2

Add in food coloring

If using food coloring, whisk it into the icing until well-distributed. I recommend using gel food coloring if available.

3

Decorate your sugar cookies

Squeeze, spread, or dip the icing onto your fully cooled rolled sugar cookies. My favorite method is to use a squeeze bottle-perfect for kids and adults alike. If you'd like to use sprinkles, add them before the icing dries.

4

Let the icing dry

The icing will harden to soft, but stackable glaze within 2-3 hours of sitting out at room temperature.

SuGar Cookie Icing protips

  • Let the cookies cool completely before icing. If not, the icing will run everywhere. 
  • Thicker icing is easier to work with. Start with thicker icing at first, and then thin it out if needed.
  • Squeeze bottles are the easiest way to decorate with the whole family. Make a few bottles of a few different colors and go to town!
  • Go corn-syrup free! For sugar cookie icing without corn syrup, replace the corn syrup with honey. The decorated cookies will not be stackable, but the iced cookies will be delicious and corn syrup-free!
  • Change the color: No matter if you're making Halloween sugar cookies, Easter sugar cookies, Valentine's Day sugar cookies, or Christmas sugar cookies, you can make the perfect icing!

featured review

Five yellow stars in a row

"Wish I found this recipe earlier in my life-it's awesome! Thank you for helping make my cookies look professional without being a professional!"

- CHRISTY -

WATCH Me Make Iced Sugar cookies

📖 Recipe

Decorated Christmas tree sugar cookies with green frosting and sprinkles rest on a white background.

Easy Sugar Cookie Icing Recipe

This is the best icing recipe for decorating sugar cookies. It's easy to make, and dries into a nice and smooth finish. Plus, there's an option without corn syrup!
(This is our favorite cut out cookie recipe!)
4.46 from 861 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 72 cookies' worth
Calories: 14kcal
Author: Cassie Johnston

Equipment

Ingredients

  • 2 cups powdered sugar
  • 2-4 tablespoons milk
  • 1 tablespoon light corn syrup or honey see notes
  • 1 teaspoon vanilla, almond, peppermint, or coconut extract
  • Food coloring

Instructions

  • Combine powdered sugar, two tablespoons milk, corn syrup or honey, and vanilla extract, adding more milk until icing reaches desired consistency. For piping and spreading, you're looking for a thicker icing. For dipping cookies, you'll want something a little bit thinner.
  • Pipe, spread, or dip onto baked cookies. If you'd like to use sprinkles, apply them before the icing dries.

Video

Youtube video

Notes

  • Using corn syrup in the cookie icing recipe will result in an icing that dries soft, but stackable. Using honey will result in a softer icing that should not be stacked.
  • Make sure the cookies are completely cooled before frosting.
  • Looking for a sugar cookie recipe to use this icing on? This cut-out cookie recipe is our go-to, fan-favorite recipe.

Nutrition

Serving: 1cookie | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 0.4mg | Potassium: 1mg | Sugar: 4g | Vitamin A: 1IU | Calcium: 1mg | Iron: 0.002mg
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Frequently Asked Questions about FROSTING SUGAR COOKIES

Our cut out sugar cookie recipe has tons of 5-star reviews for a reason! The cookies keep their shape in the oven and have a delicious rich, buttery flavor. It's a keeper!

There are really three kinds of sugar cookie icing you'll see out there in the baking world. All three have their benefits:

  • Royal icing: This is the hard icing that you see people using to make intricate decorations on cookies (or gingerbread houses). While this icing makes for beautiful cookies, I honestly find the flavor to be...not great. So I tend to not use royal icing for my Christmas cookies (or cookies for any occasion, really).
  • Buttercream frosting: You'll see this kind of fluffy, thick, buttery frosting more frequently on soft-baked Lofthouse style sugar cookies. It's delicious on these cookies, but it does tend to be tricky to stack on a cookie tray or pack in a gift tin.
  • Powdered sugar glaze: The sugar cookie icing we're showing here and the one I use most frequently is a simple powdered sugar glaze. The resulting iced sugar cookies dry solid enough to stack on a cookie tray, but soft enough to bite into without chipping a tooth (I'm looking at you, royal icing). It's easy to color, easy to flavor, and easy to work with.  This sugar cookie icing will harden in 2-3 hours at room temperature (or even faster if you chill the cookies). 

The right consistency is the icing that is easy to work with for you, depending on your icing method. It might take a bit of trial and error, but once you get the exact right tablespoons of milk, you'll always know it for future cookie batches. You can always add more milk to make it thinner or more powdered sugar to thicken it back up.

Here are some tips depending on your icing method:

  • If you are dipping the cookies: You'll want a thinner icing that easily coats the cookies.
  • If you're piping the icing on: Piping bags tend to warm up in your hand pretty quickly, so we recommend erring on the side of thicker icing-knowing it'll thin out as it warms.
  • If you're using a squeeze bottle (our favorite way to decorate cookies with kids!): Go for a frosting that is just thin enough to easily go through the nozzle without free-flowing.
  • If you are spreading the icing on the cookies: You'll want a pretty thick icing for spreading.

I normally make my frosting thick enough that it will stay on top of the cookie, but still thin enough that it will self-settle and dry with a smooth, bump-free top. It's really the fool-proof way to frost cookies.

For the home baker, there are a few good methods for icing your sugar cookies without getting too complicated:

  • Squeeze. If you're decorating with kids (or, ahem, inebriated adults-it makes a fun holiday party activity), squeeze bottles are the way to go! You could also using piping bags if you're feeling fancy.
  • Spread. I typically just spread icing on my sugar cookies using a popsicle stick or a proper icing spatula. You could most definitely pipe this frosting on if that's your (piping) bag, but I'll stick to my lazy girl popsicle stick method for now, thank you very much.
  • Dip. You can also dip your sugar cookies in the icing. Just make the icing thin enough to be dippable, then grab a cookie and barely dip the top in a bowl of the icing. Make sure to do this over parchment paper or wax paper-it gets messy!

On its own, this is a clean white icing. It makes a beautiful surface for all sorts of sprinkles and decorations. But if you want to add some color to the frosting itself, both liquid and gel food coloring work well in this sugar cookie icing. Gel food coloring will give your icing more vibrant and bold colors, but it does stain. If you're decorating with kids, we recommend sticking with liquid food coloring. If you want multiple different colors of icing, divide the batch into smaller bowls to be colored.

You can make this same sugar cookie icing with honey, but it does not dry to the same soft-but-stackable texture-it stays pretty soft.

Once the frosting has hardened, I stack them between layers of parchment paper in a glass food storage, airtight container and leave them on the counter for up to a week. 

I've tried it before, and while the taste is fine, this particular icing recipe tends to crack and lose its luster in the freezer. Our sugar cookie icing recipe is so easy to mix up, it will take you no time to frost the cookies once they are out of the freezer!

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Cassie Johnston

Cassie is a Certified Holistic Nutritionist (AFPA, 2017) and Certified Health Coach (AFPA, 2017), cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks—Cooking with Greek Yogurt (W.W. Norton, 2013) and Chia, Quinoa, Kale, Oh My! (W.W. Norton, 2014) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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4.46 from 861 votes (850 ratings without comment)

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246 Comments

  1. Just made these with my 2 year old daughter. We had so much fun and they were so easy to make. Thank You so much this recipe is a keeper! I will be making more of these throughout the holidays. Tweak: I l let the dough discs chill overnight to make it easier to roll out. Something I learned: Don't over mix the dough it will get very gooey lol. -found on pinterest

    Reply

  2. I wish the website would load in a timely manner.. I could not even see the recipe due to so many ads in the page...the page never loaded. I could only see this post comment section. Do you have a pinterest? or facebook?

    Reply

  3. can you tell me how long it takes for the frosting to dry and does it dry hard enough to use edible markers on?
    Thanks 🙂

    Reply

  4. I'm assuming that frosting recipe is matched to the whole cookie recipe in terms of quantity ... have you had any success with storing the frosting, like in the fridge or freezer? I'm trying to bake off one of the "discs" of dough and frost them and then in the next several days (or even next week) use the other three discs, and it'd be great if the frosting could be saved and parceled out, too.

    Also .... baked, frosted, and in tins, how long do these guys stay good for?

    Reply

    1. You can easily half or even quarter the frosting. It will stay in an airtight container for a day or so, but I wouldn't go any longer than that. The cookies last fine for a week or more.

      Reply

  5. These were AMAZING! I made a batch with vanilla extract and a batch with almond extract. They were a huge hit at my Christmas party! My favorite and the favorite of the guests were the ones with almond extract. DELICIOUS!!!

    Reply

  7. This is identical to "The Best Rolled Sugar Cookies" Recipe on allrecipes.com, but for the amount of extract (1.5 teaspoons vs. 1.). I've made those cookies and they are incredible. Are your recipes original or adapted from other chefs' recipes?

    Reply

    1. Hi Erinn! I've been making this sugar cookie recipe long before I had a blog, and quite honestly, I forgot the original source because I just have it jotted down on a slip of paper in my recipe book. Thank you for figuring it out! I'll adapt the recipe to reflect the original source.

      And if you poke around, you'll notice the vast majority of my recipes are original creations, and the ones I do adapt from other folks are clearly identified as so. Thanks for reading!

      Reply

  9. I made the dough yesterday and baked and decorated these tonight. I did have to use quite a bit of flour to roll out the dough. It was worth it though. They are delicious and the icing is gorgeous! Thanks!

    Reply

  10. Just whipped up my dough. Will bake and decorate later. Gonna make gifts for my family. Hoping they turn out as beautiful as yours!

    Reply

  11. These look amazing! Although, I tried to make them and after 2.5 hours in the fridge by the time I rolled them out and got cookie cutters in them (5 mins MAX!) they were so soft they were unuseable. I had to ball up and roll in sugar as the frosting... Any suggestions?? I'm so confused!

    Reply

  12. Can the dough be refrigerated and then baked later? I literally just finished baking over 15 dozen cookies and really don't want to bake them tonight.

    Reply

  13. I'm making these tonight with my kids. How long does it take for the icing to dry? I know my kids will want to eat some so I'm trying to see how long they will need to wait. I've never made cookies and icing like this so this is new to me lol

    Reply

    1. I can not wait to try out these cookies and the icing. Sugar cookies decorated by kiddos has been a holiday tradition my whole life. As an adult I've been on the search for the perfect recipe...for cookies and glaze...for years...(I switched to glaze a few years back, my mom was horrified at 1st lol. The kids can't pile it on though, so I don't end up with 6" frosted cookies that don't stack, and were sickening to eat!)

      Reply

  16. I ALWAYS put almond extract in my frosting for sugar cookies. SOOO good that way! It's nice to see someone else who agrees.

    Reply

  17. I am insanely picky when it comes to cut-out cookies because they're either too sweet, too dry, or too just blah. These look perfect and I can understand why this is your go-to recipe!

    Reply

  19. I don't think I've ever seen an icing recipe with honey in it! Your cookies look divine--will definatly be making these in the next couple of weeks!

    Reply

  20. This cookie thing is going to be a problem. 😉

    I'm going to make these today! Would you match the icing flavour with the cookie flavour? I was thinking of doing almond, so should I also use almond extract in the icing?

    Reply

    1. You can do that if you want it to be nice and almond-y, or you can just keep the cookies as vanilla. Vanilla is a nice subtle undertone for the other extracts. 🙂

      Reply

    2. I wasn't sure if that'd be overkill, so I used almond for dough, vanilla for icing. So this doesn't answer your question and I'm sorry. But at least I know that using that combo was great.

      Reply

      1. AGGGGGGHHHHHHH Why do people leave comments about a recipe that they have not tried yet. It is not helpful. Please try it first then comment.

        Reply