This sugar cookie icing is smooth, shiny, and perfectly sweet—ideal for decorating holiday cookies or any celebration. Sugar Cookie Icing sets beautifully for stacking or gifting.
It dries to a firm, glossy finish that won’t smudge or smear. With just a handful of ingredients, it transforms basic cookies into bakery-worthy treats.
Star Ingredients in This Sugar Cookie Icing
- Powdered sugar – The silky base that creates the sweet structure of the icing and gives it a smooth texture perfect for decorating.
- Milk – Thins the icing to the perfect consistency for outlining or flooding cookies, depending on how much you use.
- Light corn syrup – Adds shine and helps the icing set with a glossy, firm finish without cracking.
- Vanilla or almond extract – A small touch goes a long way to enhance the flavor; just enough to complement the cookies without overpowering them.
- Food coloring – Brings the icing to life with vibrant, customizable hues for every occasion or theme.
Let’s Decorate: How to Make Sugar Cookie Icing
Start by sifting powdered sugar for a smooth base, then stir in corn syrup and your preferred extract. Gradually add milk, a teaspoon at a time, until you reach the perfect consistency for decorating—thicker for outlining, thinner for flooding.
Add food coloring slowly, mixing well after each addition to achieve your desired shade. Use squeeze bottles or piping bags for more control, then decorate cookies as simply or intricately as you like.
Sweet Success: Tips & Tricks for Perfect Icing Every Time
Make sure your sugar cookies are completely cooled—ideally chilled—before icing. Warm cookies can melt the icing, making it runny and hard to control.
Keep icing in bowls covered when not using; a skin may form on top if left out too long. If it does, just stir gently to smooth it out again. For decorating sessions with kids or groups, prepare multiple colors in advance and use small bowls or bottles for easy access.
Be patient—this icing takes several hours to set fully and may need up to 24 hours to harden completely. Avoid stacking decorated cookies until the icing is fully dry. For bold colors, gel food coloring works best, as it won’t water down the icing.
Store It Right: Saving Extra Icing & Leftovers
If you have leftover icing, store it in airtight containers or squeeze bottles in the fridge for up to one week. Before using again, let it come to room temperature and stir well to bring back the smooth consistency.
Decorated cookies should be stored in a single layer until the icing hardens completely. Once set, they can be stacked between layers of parchment in cookie tins or airtight containers. You can also freeze decorated cookies—just separate layers with wax paper and thaw at room temperature to avoid condensation on the icing.
Sugar Cookie Icing
Ingredients
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract or almond extract
- food coloring as desired
- 2 teaspoons light corn syrup
- 1 cup powdered sugar sifted
Instructions
- Combine the sifted powdered sugar with the corn syrup and your preferred extract in a medium bowl. Gradually incorporate the milk, one teaspoon at a time, stirring continuously until the icing reaches your preferred consistency. Introduce food coloring in small increments, mixing thoroughly after each addition, until the desired shade is achieved.