Sugar Cookie Icing
A simple yet elegant icing perfect for decorating sugar cookies with precision and flair. This glossy, sweet glaze hardens beautifully and can be tinted to any hue, making it ideal for festive creations.
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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.
Notes
Ensure sugar cookies are completely chilled before applying the icing to prevent it from melting. For best results, refrigerate cookies after baking until they are firm and cold. When decorating, prepare bowls of various icing colors and sprinkles to streamline the process. Any crust forming on unused icing can be easily remedied by stirring. Allow up to 24 hours for the icing to set completely before stacking. Avoid excess extract, which can overpower the cookie’s flavor—1/4 teaspoon is sufficient. Use squeeze bottles or a finely snipped piping bag for precise application; squeeze bottles tend to offer greater control.