Sugar Cookie Icing Recipe for Decorating
This sugar cookie icing dries soft enough to bite but firm enough to stack. It's made from pantry staples in about 5 minutes. I've made it (literally!) hundreds of times, and it turns out perfect every single time.
The short story: this sugar cookie icing is a simple glaze of powdered sugar, milk, corn syrup, and extract whisked until smooth. This one dries in 2 to 3 hours to a finish that's soft to bite but firm enough to stack. For a corn syrup-free version, swap in honey. It works, but the icing stays stickier, so those cookies won't stack as well.
featured review
"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!
Why You'll Love This Recipe
This easy, peasy sugar cookie frosting recipe is going to be your go-to for every holiday!
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.
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. I really like almond extract, but you can flavor it however you like! Start with two tablespoons of milk and add more until the icing is thick enough to stay on top of the cookie but thin enough to settle and dry with a smooth, bump-free top.
A tip on the corn syrup-free icing: I've made it with honey tons of times, and it's delicious and beautiful, but it stays stickier than the corn syrup version, so save it for cookies you won't be stacking.
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. It gives you the boldest colors and doesn't water down the icing. But, be warned, it does stain like the dickens! If kids are helping, liquid food coloring may be the safer bet. If you want more than one color, divide the batch into smaller bowls before you add any.
3
Decorate your sugar cookies
Squeeze, spread, or dip the icing onto your fully cooled rolled sugar cookies. Wait until they're completely cool, because warm cookies make the icing run everywhere.
When kids are helping, a squeeze bottle is the way to go. When it's just me, I usually spread it with a popsicle stick. You can also dip the cookies if you thin the icing a little, just do it over parchment paper because it gets messy. If you'd like to use sprinkles, add them before the icing dries.
4
Let the icing dry
The icing will harden to a soft but stackable glaze within 2 to 3 hours of sitting out at room temperature. Once it's set, stack the cookies between layers of parchment paper in an airtight container and keep them on the counter for up to a week. Skip the freezer once they're iced. I've tried it, and this icing cracks and loses its shine. It's still tasty, just not pretty.
SuGar Cookie Icing protips
WATCH Me Make Iced Sugar cookies
📖 Recipe
Easy Sugar Cookie Icing Recipe
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
- Mix the icing. Whisk together the powdered sugar, 2 tablespoons of milk, corn syrup or honey, and extract until smooth. Add more milk until the icing reaches the consistency you want. For piping and spreading, you want it thicker. For dipping, make it a little thinner.
- Color the icing. If using food coloring, whisk it in until well distributed. For more than one color, divide the icing into smaller bowls first.
- Decorate the cookies. Pipe, spread, or dip the icing onto completely cooled cookies. If you'd like sprinkles, add them before the icing dries.
- Let the icing dry. Let the cookies sit at room temperature for 2 to 3 hours, until the icing is set.
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 because it stays sticky.
- Let the cookies cool completely before icing, or the icing will run.
- For dipping, make the icing thinner. For piping, thicker, since it loosens as it warms in your hand. For a squeeze bottle, just thin enough to flow through the tip without running freely. For spreading, quite thick.
- Gel food coloring gives bolder color and doesn't thin out the icing.
- The icing hardens in about 2 to 3 hours at room temperature.
- This icing doesn't keep well, since it's made to harden. Mix it when you're ready to decorate or keep it in an airtight container.
- Store iced cookies between layers of parchment paper in an airtight container on the counter for up to a week.
- Don't freeze the iced cookies. The icing cracks and loses its shine.
- Non-dairy milk works just fine in this recipe.
- Looking for a sugar cookie recipe to use this icing on? This cut-out cookie recipe is our go-to, fan-favorite recipe.
Nutrition
Frequently Asked Questions about FROSTING SUGAR COOKIES
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Hello Cassie
This looks perfect! Can I ask about making the icing in advance... I am assuming it hardens in the bowl some. Can I give it a stir to soften again when ready to decorate?
Hi, Allie! We recommend making this shortly before decorating because it will dry pretty firm. Happy decorating!
How can I get a copy of the icing on my phone and I need to get a cup a copy of the icing that you made for these cookies
Hi, Sylvia! The icing recipe should come up on your phone if you search for "Wholefully sugar cookie icing recipe." That should get you to the webpage and it should open up like any other site. Then you can scroll down or use the Jump to Recipe button to be taken right to the recipe. We hope this helps!
Very good recipe
Help help! Where is the cookie recipe?? I can only find the icing recipe on this page. What am I missing?
PS. I love your stuff and I really want to make these cookies.
You can find the cookie recipe here ---> Easy Frosted Sugar Cookies. Happy Baking, Jeanne! =)
Hello! I'm noticing that most comments are from several years ago so I'm wondering if the post has changed.. but a friend recommended this recipe for the cookies and icing and I'm not finding the sugar cookie recipe on this post, only the icing recipe. I thought it might just be my phone but I'm not seeing it in this blog post on my computer either.. It was a little busy with ads so I even scrolled the whole thing several times.. the cookies are highly recommended by a friend so I'm hoping to find the recipe and I have two little ones excited to make some sugar cookies ASAP! Help! 🙂
We split the icing and the cookies into two separate posts and they weren't linking up properly before. It should be fixed now! But here's the direct link to the cookies: Easy Frosted Sugar Cookies. Happy Baking, Kristen! =)
What happened to the cookie recipe? We love these and are getting ready to make for our annual decorating gathering, but only the icing recipe is showing on the page. Help!
We gave the cookie recipe its own post here ---> Easy Frosted Sugar Cookies. They weren't linking up properly after we split them, but they should be now! Thanks for including us in your annual decorating gathering! Happy Baking, Natalie! =)
Wait, am I losing it? I can see the icing recipe just fine, but where is the cookie recipe? I’ve been using it for years but don’t have it written down! 😩 Save me, please!!
Totally not losing it! We gave the cookies and the icing their own posts and they weren't linking up properly before. It should be fixed now! Here's the direct link to the cookies: Easy Frosted Sugar Cookies. Happy Baking, Maggie! =)
Omygoodness, thank you! I’m going to make sure I write it down this time AND save the new link. I was legit distressed haha
Your recipe is the best!!
You're so welcome! Thank YOU so much for the wonderful compliment! We're so glad you love the cookies =)
Silly question...I only see the recipe for the icing. Is the recipe for the cookies here too? It's been a long week so maybe I overlooked it! These look divine and I'd love to try them!
You didn't overlook it! We just split the recipes into two posts and they weren't linking up properly. It should be fixed now, but here's the direct link to the cookies: Easy Frosted Sugar Cookies. Happy Baking, Katie! =)
I cannot find your Perfect Sugar Cookie recipe on your site - wholefully.com/cut-out-sugar-cookies-iced.
I can only find the icing recipe!!!!
Where is the cookie recipe?????
You can find it here ---> Easy Frosted Sugar Cookies. Happy Baking, Linda! =)
Where is the cookie recipe? All I see is the icing recipe??!!1
We just split the recipes into two posts and they weren't linking up properly. Sorry about that! It's fixed now - but here's the direct link to the cookie recipe: Easy Frosted Sugar Cookies. Happy Baking, Judy! =)
Hi..did you ever half this recipe? Only baking for a few people and I really don't want to be tempted with extra dough in my freezer. Thanks!
Hi, Judy! We usually recommend that folks make the whole recipe and keep half of the dough in the freezer since it freezes so well! But since you're specifically trying to avoid extra cookie dough in the freezer (and we want to help you have the perfect amount of cookies!), we don't see why cutting the recipe in half should give you any problems. Let us know how it turns out!
Also, in case you come back and wonder where the cookie recipe is—you can find it here: Easy Frosted Sugar Cookies. We split the cookies and icing into two separate posts. Happy Baking! =)
Can I use Anise oil to flavor these cookies?
Absolutely, Patricia! Since anise oil is such a strong flavor, you might want to start by using 1 teaspoon of vanilla extract and 1/2 teaspoon of anise oil, then adjusting that ratio until you find your perfect balance of flavors. Let us know how they turn out! Happy baking!
HELP!!!! I can’t find the cookie recipe! I use this every year and have never written it down (which i now very much regret) can anyone help save Christmas???
It's here! It's here! ---> Easy Frosted Sugar Cookies Now go save Christmas! Happy Baking, Chelsey =)
Cassie, I just stumbled on this site because I'm looking for a cookie icing that will let me stack cookies without them smudging. And here you are! So glad I found you!
Welcome!
Cassie, how long do you cream butter and sugar ?
It can take a few minutes - it should look light and fluffy when it is done!
If I freeze the dough for a week, will the baking powder still be active when I bake cookies later?
Yep, you shouldn't have any issues with that!
I use almond flavoring all the time on the frosting of these cookies. I use vanilla for the cookie. Everyone loves these cookies. When I make a double batch they are gone quickly!!
Absolutely stunning pictures. Would this recipe work with gluten free flour?
Perfect, perfect. This cookie dough is easy to work with, tastes great. I go all vanilla, but the honey in the frosting is the clincher. I don’t like the brittle texture and cardboardy sweetness of royal icing, and so the fact that this icing is very workable and dries to a luscious tasting, stackable, shiny finish makes it ideal for me.
Would you recommend freezing these cookies after they are baked? Unfrosted of course!
Yup! They freeze beautifully.
Is there something I can use instead of honey?
You could maybe try corn syrup? That's a typical frosting ingredient that I'd think would serve the same function as the honey here.