This Easy Sugar Cookie Icing is your secret weapon for turning simple cookies into dazzling treats in just 5 minutes. With its smooth, glossy finish and sweet, vanilla-kissed flavor, it’s the perfect way to elevate any cookie into a festive masterpiece. Whether you’re decorating for holidays or adding a personal touch to a batch of cookies, this icing is effortlessly versatile and delightfully quick to whip up.
Its creamy texture spreads like a dream, drying to a soft, slightly firm finish that holds its shape beautifully. Light and sweet without being overwhelming, it’s the ideal complement to buttery sugar cookies. Plus, it’s so easy to customize with food coloring or sprinkles, making it a fun, creative addition to your baking routine. Perfect for bakers of all levels, this icing is a game-changer for any cookie occasion!
Easy Sugar Cookie Icing Ingredients
- 3 cups (375 g) powdered sugar, sifted (sift after measuring)
- 2 Tablespoons light corn syrup (see note)
- 3-4 Tablespoons milk (any kind, divided)
- ½ teaspoon vanilla extract (use clear vanilla extract for pure white icing)
- Gel food coloring (optional)
- Sprinkles or candies for decorating (optional)
Step-by-Step Instructions for Easy Sugar Cookie Icing
- Combine Ingredients: In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.
- Adjust Consistency: If the frosting is too thick, add more milk (1 teaspoon at a time) until the icing is smooth and drizzles in a smooth ribbon from the whisk. To test consistency, drizzle the icing back and forth in the bowl. The ribbon should hold its shape for several seconds before dissolving back into the icing. If the frosting is too thin, add more powdered sugar until you reach the right consistency.
- Add Color: Divide the frosting into bowls and add gel food coloring as desired.
- Prepare for Piping: Portion the frosting into a piping bag fitted with a tip (like Wilton 4 or 5) or a ziploc bag with the corner snipped off. If using a ziploc, ensure the frosting is thin enough to prevent the bag from breaking when squeezed.
- Decorate Cookies: Frost cookies and decorate with additional sprinkles or candies if desired.
- Let Harden: Allow the frosting to harden completely before stacking and storing. This can take several hours depending on the frosting’s thickness and the humidity in your home. Leaving the cookies out overnight is recommended for full hardening.
Perfecting Your Icing Consistency
Getting the right consistency for your sugar cookie icing is key! Start with 3 tablespoons of milk and add more 1 teaspoon at a time if it’s too thick. To test, drizzle the icing back into the bowl—it should hold its shape for a few seconds before blending back in. If it’s too thin, sprinkle in a bit more powdered sugar until it’s just right.
Creative Decorating Ideas
Take your cookies to the next level with fun decorations! Use gel food coloring for vibrant hues without thinning the icing. Add sprinkles, edible glitter, or small candies while the icing is still wet for a festive touch. For a professional look, try piping intricate designs with a Wilton #4 or #5 tip.
Storage Tips for Frosted Cookies
Let your cookies dry completely before storing—this can take several hours or even overnight. Once hardened, layer them between sheets of parchment paper in an airtight container. They’ll stay fresh for up to 5 days at room temperature or up to 2 weeks in the fridge.
Time-Saving Tips for Busy Bakers
To speed things up, prepare your icing in advance and store it in an airtight container for up to 2 days. When ready to use, give it a quick stir and add a splash of milk if needed. For easy cleanup, use a ziploc bag with the corner snipped off instead of a piping bag.
Common Questions Answered
Can I use water instead of milk?
Yes, but milk gives the icing a creamier texture.
What if I don’t have corn syrup?
You can omit it, but the corn syrup helps the icing set with a slight shine.
Can I freeze frosted cookies?
Absolutely! Just ensure the icing is fully hardened before freezing in a single layer.
Easy Sugar Cookie Icing
Ingredients
- 3 cups powdered sugar, sifted sift after measuring
- 2 Tablespoons light corn syrup see note
- 3-4 Tablespoons milk any kind, divided
- ½ teaspoon vanilla extract use clear vanilla extract for pure white icing
- Gel food coloring optional
- Sprinkles or candies for decorating optional
Instructions
- In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.
- If the frosting is too thick, add more milk (1 teaspoon at a time) until Icing is smooth and drizzles in a smooth ribbon from the whisk. To test consistency, drizzle the icing back and forth in the bowl. The ribbon that you drizzle should hold its shape for several seconds before dissolving back into the icing in the bowl. If the frosting is too thin, add more powdered sugar until you reach the right consistency.
- Divide the frosting into bowls and add food coloring as desired.
- Portion the frosting into a piping bag fitted with a tip (I like Wilton 4 or 5) or a ziploc bag with the corner snipped off. If using a ziploc, make sure your frosting is thin enough that it won’t break open the bag when squeezed.
- Frost cookies and decorate with additional sprinkles or candies if desired.
- Let the frosting harden completely before stacking and storing; this can take several hours depending on how thick/thin your frosting is and the humidity in your home. I like to leave my cookies out overnight to harden.