The Best Sugar Cookie Icing Recipe for Decorating
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 cut out sugar cookies. 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 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
"The only sugar cookie frosting I will ever use from now on! Perfect taste, perfect texture. Easily stackable and tastes great.
- DEV -
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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 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
featured review
"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
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
- 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
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 recipe is our go-to, fan-favorite recipe.
Just made this batch 6 times for my squeeze bottles. We used six different colors and it tastes wonderful!! I just found out that the cookie decorating was moved to tomorrow. Can I put these in the fridge and take them out about an hour before we use them?
Hiya, New to frosting! I hope you got this sorted by checking out the comments, but just in case, here it is again: Unfortunately, this isn't the kind of icing that can be made ahead. It will harden as it sits and become unusable. Hopefully, you were able to mix up a new batch (or 6!!) when you needed it!
Hi! Do you recommend stirring this icing with a spoon, whisk or using a hand or stand mixer? Thank you.
Hi Gina! You won't need anything big to mix up this amount of icing—a spoon or a fork will work just fine!
Hi! The recipe calls for vanilla, it it’s not in the instructions??
Thanks for the heads up, Tissa! The instructions should read, "Combine powdered sugar, two tablespoons milk, corn syrup or honey, and vanilla extract, adding more milk until icing reaches desired consistency." I've updated the recipe card to correct that!
Like, for an afternoon? I don't want to refrigerate if I don't have to, before decoraring them this evening with my family 🙂
Hi Emily! We don't recommend making this frosting ahead, because it will harden and be unusable (whether you put it in the fridge or leave it out). Hopefully you got that sorted, but the good news is it mixes up quickly whenever you're ready to decorate!
Does the frosting need to be refrigeratored?
Is it possible to make this icing in advance? Having a cookie decorating party Friday, but would have more time to make icing Thursday. We will be using the squirt bottles, if that helps!
Hi Melinda! Hopefully you checked out the comments to find the answer, but just in case here it is again: Unfortunately, this isn’t the type of icing that can be made ahead and stored. Once you put it into the fridge it will harden and no longer be usable. The good news is it comes together super quickly so hopefully not being able to make it ahead shouldn’t be a problem! =)
Hi! Could you use dark corn syrup instead of light?
Hi Kara! We don't recommend dark corn syrup because it will greatly impact the color of the finished icing. It will also impart a different flavor to the icing! If you don't have or don't want to use light corn syrup, we'd recommend honey as a replacement. The only thing to be aware of if you're thinking of making that swap is that honey will make the icing set up softer, so the finished cookies can't be stacked!
Made these yesterday and icing using this recipe. Had to make a triple batch but the cookies following your recipe and icing are great
Yay! We're so glad you love them, MaryAnn. Thanks so much for coming back to tell us!
Hello, can you suggest a ratio of frosting to food coloring? I’m having trouble getting red to not look a pink purple. Thank you!
Hi Laura! We usually start with the recommendations on the box and then eyeball it until we get what we like! You might be able to find more info if you look up your particular brand online. They may have some more specific guidelines for their product!
Would love to share these do it yourself gift ideas with specific people. Doesn't look like it's possible unless i know their email address.
I don't remember mom using corn syrup is that necessary.
Hi Sherri! The corn syrup is what gives the icing that soft-but-stackable consistency. We keep a bottle on hand just for this recipe! You can swap in honey instead, but the finished icing will be softer so the cookies can't be stacked.
Have you ever used this recipe on sugar cookie bars?
Hi Bev! We haven't used it on sugar cookie bars, but it's a super versatile recipe and works well on every cookie we've tried it with! It should be fine for bars, as well. You may need to adjust the consistency to get it exactly how you like it, but that's easy enough to do. If you give it a go on your sugar cookie bars, please let us know how it works out for you!
Hello!
I’m wondering if this icing has to be used right away after making it or can it sit out for a couple days before icing your cookies?
Hi Melanie! Unfortunately, this isn’t the type of icing that can be made ahead and stored. It will definitely harden in that time. The good news is it comes together super quickly so hopefully not being able to make it ahead shouldn’t be a problem! =)
I want to make this for using with the students in my classroom. I have used it before and love it. Can I make it in the morning and use it the afternoon or do you think it would thicken up too much? I want to put it into squeeze bottles.
Hi Lucinda! This will definitely harden in that time. If you'd like to use it in squeeze bottles with your students, you'll want to make it close to the time you're going to use it. We're so glad you love it! Please let us know how it goes with your students!
Amazing. I was able to pipe designs like Royal icing and put them in treat bags. You have to be a bit more careful with them than with rock hard Royal icing, but the soft bite and beautiful gloss is worth it.
So glad it worked well for you, Allison! Thanks so much for taking the time to tell us about it =)
This is an excellent icing for Christmas, Valentine's Day, Easter, etc. cookies. However, if you have more than 2 dozen cutout cookies, you will need to double this recipe. The recipe as is when I made it just barely iced 2 dozen small cutout cookies.
Can you package the iced cookies in a treat bag?
Hi Rebecca! If you make the icing using corn syrup, you should be fine! If you use honey, the icing will be too soft to stack. If you're concerned about them sticking together even after allowing the icing to completely dry and harden, you can always put parchment or wax paper between the cookies before sliding them into the treat bag!
hello! can i make the icing a couple days ahead of time and put in the fridge?
Hi Lindsay! Unfortunately, this isn't the type of icing that can be made ahead and stored. Once you put it into the fridge it will harden and no longer be usable. The good news is it comes together super quickly so hopefully not being able to make it ahead shouldn't be a problem! =)
Does this icing work well if we paint it on with brushes??
Hi Chrissy! We've never tried that, but we imagine it would be okay. It might not have the coverage you want without some trial and error on the consistency, though. If you tried it, please let us know how it turned out!
Since this icing recipe contains milk how are u able to store the cookies on the counter for up to a week wouldn't they need to be refrigerated . I really want to try your recipe. Please respond, thank you
Hi Arezu! The high sugar content keeps this safe for storing on the counter. If you store these in the fridge, the icing will start to discolor and even bubble due to the change in moisture between the icing and the cookies. Your best bet is to keep them in an airtight container on the counter!
Since this icing recipe uses milk does it need to be refrigerated?
Hi Rebecca! Once the frosting has hardened on the cookies, you can stack them between layers of parchment paper in an airtight container and leave them on the counter for up to a week.