Sugar Cookie Icing
Perfect sugar cookie icing for smooth, shiny cookies.
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Calories: 26kcal
Ingredients
- 2 cups powdered sugar
- 3/4 teaspoon vanilla extract or another flavored extract
- 1 tablespoon light corn syrup optional
- 1 to 3 tablespoons water
Instructions
- Place the powdered sugar, vanilla extract, optional corn syrup and 2 tablespoons of water in a bowl then stir until well combined.
- Check the consistency of the icing and drizzle in more water if it is too thick. Only add 1/4 to 1/2 teaspoon of water at a time (a little goes a long way).
- The icing should be fairly thick but you should be able to slowly drizzle it off of a spoon. When it falls back into the bowl, it should fall in a ribbon-like pattern and take a couple of seconds before blending back into the rest of the icing.
- Pipe or spread the icing onto the cookies and let it dry completely before storing them.
Notes
- Wait for your sugar cookies to cool completely before icing them.
- If you add too much water just add a bit more powdered sugar to thicken the icing again.
- Corn syrup gives the icing a slick shiny coat and keeps it from getting rock hard but it will firm up enough to stack the cookies on top of each other once the icing is dry.
- If you are not using the icing right away, lay some plastic wrap directly on top of the icing so the air doesn’t dry it out. It will store like that for 24 to 48 hours.
- Add a few drops of food coloring if desired. If you use a lot of liquid food coloring you may need to stir in a bit more powdered sugar to thicken the icing again. (Gel food coloring will not thin the icing out).
Nutrition
Serving: 1 | Calories: 26kcal | Carbohydrates: 7g | Sodium: 1mg | Sugar: 6g