This sugar cookie icing dries hard but melts in your mouth as soon as you take a bite! Make this best tasting recipe for decorating holiday cookies.
With the holidays upon us, I thought I would share my best tasting sugar cookie icing! It’s made with just four ingredients, tastes amazing, and dries with a gorgeous sheen.
For Christmas cookie decorating, pair this recipe with my delicious Christmas Sugar Cookies.
They are lightly crispy on the outside, soft and chewy on the inside, and hold their shape perfectly!
Then, package them up with some Peanut Butter Blossom Cookies and Double Chocolate Candy Cane Cookies.
White Chocolate Peppermint Crockpot Candy makes a great addition to treat baskets as well! It’s loaded with cashews, peanuts, almonds, and refreshing peppermint candy.
Difference Between Icing and Frosting
The most obvious difference is the consistency. Icing is thinner and hardens quickly, while frosting is typically thick and fluffy.
Icing can be drizzled over baked goods to add sweetness or used to decorate cookies or pipe intricate designs on cakes.
On the other hand, cakes and cupcakes are considered incomplete without some sort of frosting. There are a variety of different types and methods, and the flavor options are endless.
How To Make Sugar Cookie Icing
Just mix everything together with an electric mixer until smooth. It will be ready in just 5 minutes!
It’s best to use two different consistencies for Christmas cookie decorating. Make the initial batch thick enough for piping, then split it and thin out the other half with water or milk.
Helpful Tips & Tricks
- Dry Completely: While this is a cookie icing that hardens, you may need to let it sit overnight to fully dry. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out.
- Change Flavors: You absolutely can substitute vanilla or another extract if you would like. Keep in mind, it may give your icing an off-white hue, but it won’t matter if you’re coloring it anyway.
- Glossy Icing: While the icing should dry glossy on its own, you can also use a heat gun to guarantee a beautiful glossy sheen.
- Storage: This recipe will keep for several weeks on the countertop in a sealed container. Just give it a good stir whenever you need to use it.
Decorating The Cookies
Pipe a thin line along the outside of the cookie with the thicker icing. It should be similar in feel to toothpaste.
Then, use a thinner batch to flood the cookies which just means filling in the middle. Aim for the same consistency as corn syrup, so it spreads easily but isn’t too watery.
What You Will Need To Make Cookie Icing That Hardens
- Stand mixer or large mixing bowl with hand mixer.
- Decorating Squeeze Bottles - Perfect for icing cookies and there’s less mess too!
- Gel Food Coloring - This is great for baked goods and coloring frosting because you only need a little bit and it doesn’t add additional liquid.
FAQ - Common Recipe Questions
Does it dry hard like royal icing?
Yes, after about a day. I pack these up in plastic bags to ship across the country, and they do not damage each other.
Can I use low fat milk instead of whole milk?
Either will work. You could even use water instead of milk if you’d prefer.
Can I freeze the cookies after they are decorated?
Absolutely! Just be sure to separate the cookies when you defrost them on the counter so they don’t condensate all over one another.
How do I prevent cloudy spots on the iced cookies?
Too much humidity can cause icing for cookies to get spots, so you may want to run a dehumidifier while you are decorating your cookies.
You could also try working with a thicker icing to remove some of the water content and allow it to dry faster.
Also, make sure the cookies are completely dry before closing them in a container.
Enjoy!
With love from our simple kitchen to yours.
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Icing For Cookies Recipe Video
To see us make the recipe from start to finish, watch the video at the top of this post.Yield: 24 ounces
Sugar Cookie Icing (Best Tasting )
This sugar cookie icing dries hard but melts in your mouth as soon as you take a bite! Make this recipe for decorating holiday cookies.
Prep time: 5 MinTotal time: 5 Min
Ingredients
- 6 cups powdered sugar
- 1/4-1/2 cup whole milk
- 1/4 cup light corn syrup
- 2 teaspoons almond extract
- gel food coloring (in desired colors)
Instructions
- In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
- To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
- Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
DONNA'S NOTES
- The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
- You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
- This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.
- We have received some questions about cloudy spots on the iced cookies. I have never had to deal with spots, I live in Arizona and it is a very dry climate and we use air conditioning to cool (which is also very dry). I know that too much humidity can cause icing to get spots. Do you live in a humid climate or use a swamp cooler? I would try a dehumidifier while you are making cookies to help the issue or stick to white icing (actually add white color to the icing) or try working with thicker icing. Or try using thicker icing. That will remove some of the water content and allow the cookies to dry faster. Also make sure the cookies are 100% dry before closing them in a container.
Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally published December 2013, updated and republished November 2020
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I will have to try this as I use your sugar cookie recipe...it is absolutely the best one out there and I have tried them all...so thank you!
ReplyDeleteThanks! Very helpful. I wanted a 'smooth' frosting for our valentines day cookies. The tip about different consistencies was great!
ReplyDeleteHow do you get the right consistency? What did I miss?
DeleteI'm having trouble with this one as well. I keep adding more and more sugar but it's still like corn syrup. I haven't even added the other ingredients yet.
DeleteSounds good! Do you have to keep refrigerated, due to the use of milk?
ReplyDelete????? Anyone??
DeleteI do not keep these cookies refrigerated and they are great! Enjoy and let us know how it goes.
DeleteFor those still wondering, no you do not have to refrigerate. The ratio of sugar to milk is more than sufficient to make this icing shelf stable.
DeleteFor those still wondering, you do not need to refrigerate. The ratio of milk to sugar is more than sufficient to make this icing shelf stable.
DeleteHow long is it shelf stable? Days?
DeleteSounds good! Do you have to keep refrigerated, due to the use of milk?
ReplyDeleteI do not. They keep fine on the counter!
DeleteWhat can I use to replace almond extract for nut allergies?
ReplyDeleteYou can use vanilla extract
DeleteYou can use vanilla extract
Deletelemon zest or juice
DeleteThis looks like an old post, but just discovered that most almond extracts dont contain any almonds at all. Its made from apricot and peach pits. McCormick is a nut free facility. Not sure about other companies but there is a lot of info online. I had no idea!
DeleteLemon
DeleteLemon extract..butter extract,
DeleteTry an cherry flavored extract to give it a similar flavor.
DeleteYou can use artificial almond extract by Mccormic. We use it all the time as my oldest son has peanut/tree nut allergies. :)
DeleteCheck McCormick brand. It does NOT contain any almond. I researched and then contacted them to confirm. Was hosting a cookie decorating party and one of the girls had nut alergies. After discussing with parent, we agreed to use it. She was fine!
DeleteI was out of Vanilla extract so I used Orange extract instead. My husband and I LOVE the flavor.
DeleteMy brother loves Coconut, I'm going to make him a batch using Coconut flavoring.
At Christmas time I'm going to make them in several different flavors; lemon, peppermint, orange, vanilla, almond and whatever else I like.
I used strawberry at valentines it was amazing .. I use peppermint essential oil in my candy cane cookies my boys love them (also amazing in hot chocolate)
DeleteMost commercially available almond extracts do not contain almonds. They are typically made from Stone fruit pits.
DeleteDoes is dry hard like royal?
ReplyDeleteIt dries hard like royal, after about a day. I pack these up in plastic bags and ship them across the country and they do not damage each other. Enjoy!
DeleteOMGosh!!! I always use almond extract in my royal icing...that does make the perfect frosting to me! I can't wait to try adding the corn syrup to keep it from hardening up. What a great find today!! <3
ReplyDeleteThey will still get hard like a royal icing, but not as brittle and also they will taste better. Enjoy!
DeleteThere are many flavorings you can use instead of almond extract for allergy to nuts. Many you can purchase in grocery store near spices. You can also go to a store that carries cake decorating and candy making supplies such as Michael's and others. Lemon, orange, cherry, peppermint, vanilla. Wilton Treatology Flavor Set: Crisp Champagne, Sweet Meyer Lemon, Fresh Basil, Warm Cinnamon Graham, Juicy Peach, Salted Caramel, Creamy Vanilla Custard, Toasted Coconut, Lorann Oils come in to many flavored to list. http://www.lorannoils.com/1-dram-size
DeleteCorn syrup makes the icing shinny that's the reason it's used. Otherwise it's royal icing which isn't shinny.
I have used this recipe for about a year now a neighbor gave it to me, but I used water as I too was alway concerned about the milk. It still turned out shinny and hardens nicely.
ReplyDeleteDo you have to use whole milk or will 1 or 2 % milk work.
ReplyDeleteAlso do you have to use almond extract?
Either will work. You could even use water. Also, the almond extract adds the perfect touch to the cookies. You could however use all vanilla. Enjoy and let us know how it goes.
DeleteSilly question: How to you change the consistency? (add more Powered sugar)? How do you match the color with different consistency's?
ReplyDeleteI make one batch thick and split it. Then I add water or milk to thin the fill icing. Enjoy and let us know how it goes.
DeleteWhat's the recipe? Can't find it
DeleteThe recipe is above this post.
DeleteI used your recipe tonight..love it thanks..shipping to Scotland..this week. Perfect find.
DeleteSo this recipe should be made for the 2 consistencies? One batch per color?? Is this correct??
DeleteExente receta, gracias la voy a probar
ReplyDeleteThank you from this novice baker!!! I tried your recipe and am very proud to show my first attempts! I made the Christmas bears, tiara, and high heels as birthday and thank you gifts! Will continue to practice to improve icing technique. How long does a cookie need to sit and dry? I was a bit hurried and packaged the cookies a bit early :-(
ReplyDeleteI would let them dry at least overnight before packaging them up. You can email me the photos, I would love to share them on our Facebook page. donna {at} tsrifood {dot} com
DeleteCouldn't add the photos!?! Would love to share with you and your follows. How do I .
ReplyDeleteDo you make two batches, one thicker and one thinner, so you get the toothpaste edging and the smoothness for the filling?
ReplyDeleteI make one batch thick and split it. Then I add water or milk to thin the fill icing. Enjoy and let us know how it goes.
DeleteI saw two replies that conflict each other. Does this frosting dry hard or does it remain soft?
ReplyDeleteAfter I decorate my cookies I freeze them until closer to Christmas. Does this frosting freeze well?
They will still get hard like a royal icing, but not as brittle and also they will taste better.
DeleteThey freeze very well. When I defrost them I separate them on the counter so they do not condensate all over one another. Enjoy and let us know how it goes.
Is powdered sugar icing sugar?
ReplyDeleteyes, confectioner's sugar is powdered sugar/icing sugar
DeleteHello - wonderful looking cookies! Please advise an effective substitute for corn syrup because it is not sold in my country. Thanks. Happy Holidays!
ReplyDeleteI wonder if agave nectar would work instead of corn syrup...honey has a heavy taste, but agave is lighter...
DeleteI wonder if honey could be substituted for the corn syrup? Maybe maple syrup, but that would give it a bit of a maple flavor...might be good. Worth a try! Also, for those concerned about milk in the icing, it isn't harmful to leave out. A chemical reaction occurs between the sugar and milk. Kind of "cooking" it.
DeleteI know this is an old post but golden syrup, or any cane syrup is the very best substitute for corn syrup and more common in any country with British influence. I would think maple syrup or agave would be too thin, but maybe if you reduced them to remove liquid???
DeleteFor 25 years I painstakingly but lovingly along with my kids used Wilton icing from the tube to decorate my cookies! This was the first year I tried your icing and absolutely love it! I made 18 dozen to share with family and friends! They look so pretty and taste delicious! Thanks and Happy Holidays!
ReplyDeleteMy family and I live in Hawaii, but my step kids are on a 3 week trip on the mainland right now. I always like to send them a box of sugar cookies (their favorites!) when they are away, so they can enjoy a bit of home. I came upon your recipe the other day, and I am thrilled with the results! It actually has a great flavor and is really easy to work with. I can’t wait to get these shipped to the keiki and get the call where they are happily munching in my ear. Mahalo!
ReplyDeleteYour recipe I used this year and I have to say..... I LOVE IT! Last year I used a more classic royal icing recipe that called for meringue powder and I found that after the cookies dried they SMELLED like wet dog. They TASTED just fine if you could get them past your nose. I have no bad comments about this recipe! Do use almond or a clear vanilla for flavoring or it will tint your once perfectly white icing and I did end up using a little more milk than suggested to start initially smoothing my icing. My Easter Bunnies and Carrots turned out soooo cute and shiny. Thank you! and to anyone else considering this recipe.... DO IT and Enjoy!!
ReplyDeleteHello! Does this icing "behave" like royal icing made with meringue powder? For example, would I be able to do wet on wet techniques, or brush embroidery or the marbling effect, etc. like I can with royal icing? I really want a better icing for my cookies than royal icing. I love that this recipe dries hard but is still tasty!!!
ReplyDeleteI have been doing a similar recipe for years. Similar being smaller batches and I use lemon not almond flavor. This is more of a glaze when wet but dries hard. I find it very difficult to layer and do the fancy techniques that you are talking about. However my cookies are simple and always come out delicious. People always want the recipe and are impressed.
DeleteAny substitution to corn syrup? I cannot have any corn products.
ReplyDeleteI've seen you can use 1 cup sugar dissolved in 1/4 cup warm water instead on corn syrup
DeleteIf you read the ingredient list for corn syrup there is no corn in it at all. It is basically sugar,water and vanilla. I actually felt decieved after so many years thinking it was derived from corn. Lol I got over it. Butter tarts would not be the same with out"corn"syrup.
DeleteActually there is corn in corn syrup. It's corn starch so don't use it if you are allergic. It may not look like it on the label but it IS. A corn product. Anonymous needs to do some research.
DeleteThe ingredients list might say sugar, but sugar is always derived from a plant. Sugar cane, sugar beets, and corn are the most common. These plants are processed in order to produce white sugar. Corn syrup uses sugar derived from corn and behaves differently than syrups made from other sugar sources- neat!!
DeleteJust tried this recipe and made some cute Christmas cookies. The icing is very good! The last time I made Royal Icing, it tasted terrible so I was looking for a new recipe. This one's a keeper! Thanks for sharing.
ReplyDeleteDoes regular food coloring work? Or does it have to be gel? Thanks!
ReplyDeleteRegular food color is not concentrated. It will color the icing fine. When making royal icing and this is badicly royal icing with corn syrup in it to make it shinny. You do not want to add water and using paste, gel food coloring works best. Grocery store food color is mostly water. Using oil flavoring instead of watered down grocery store types that are highly concentrated and you only use a very small amount. It can over power taste quickly. Dark colors and very bright colors will work best using gel or paste concentrated food color.
DeleteI am unfamiliar with the term "shinny" which appears in several posts. I do plan to make this icing soonm
DeleteThey mean shiny. It is glossy and has a shine to it.
DeletePeople can't spell. They mean shiny, as in, having a shine to it, not "shinny" as in, having to do with one's shins (the bones connecting your knees to your ankles). I don't want my cookies to look like my shins, thank you very much. That said, it looks like a great recipe, and I can't wait to try it, as frosting cookies is always why I don't make cut-outs. This looks easy, and much less messy than the ones that don't set up and get frosting all over the backs of the other cookies in the container. Thanks!
DeleteThis is the perfect icing for Christmas Cookies! I was really worried the icing would not dry before our evening event after reading give them a day to dry. I put a fan on them and they were perfect! This icing is fun and easy! This will be my go to cookie icing from now on.
ReplyDeleteCan I save the icing? If so for how long?
ReplyDeleteIn a air tight glass jar you can store it then you will need to add more liquid before using it. Best to keep a damp cloth over it using it to keep it from drying out.
DeleteThis is a great recipe. Good taste, easy to work with and beautiful results. This one will be the one I use from now on.
ReplyDeleteWith the use of milk...What would be the best way to store the iced sugar cookie and for how long? How long can they be stored on the counter?
ReplyDeleteI love this recipe. I added just a bit of lemon flavoring to it....made it taste AMAZING!!
ReplyDeleteSilly beginner question. When you dry the iced cookies overnight, do you place them in a covered plastic container to do so? I assume the cookie itself would dry out if you left them out on the counter?
ReplyDeleteNot at all Marian. I store them on a cookie sheet over night so the bottom is sealed and stays moist and the tops can dry. You could also tent them with aluminum foil, but I never have. Enjoy and let me know how it goes!
DeleteIt you place cookies on waxed paper, aluminum foil while decorating and drying the bottom of the cookie can't dry out
DeleteHi how do you freeze the cookies and how to thaw?
ReplyDeleteHow long does the unused icing last?
ReplyDeleteThe icings 'shelf life' is about 2 weeks. I have however used it much past that point and it was great. Enjoy and let me know how it goes.
DeleteI want to give this icing as a gift in a cookie decorating kit. Can I put a few unopened tubes of the icing (in piping bags) in a cookie tin? Will they need to be refrigerated? Do they last 4-5 days? I'm worried about the icing hardening in the tubes.
DeleteExcited about the icing! Do you have the best sugar cookie recipe to go with it?
ReplyDeleteExcited about the icing! Do you have the best tasting sugar cookie recipe to go with it?
ReplyDeleteDo you have a good sugar cookie recipe that holds the cookie cutter shapes when baked?
ReplyDeleteIf i make sugar cookies with this icing and freeze them until christmas for about 20 days will they still taste good?
ReplyDeleteWhy use the corn syrup? I make icing with sugar& water and add the flavoring
ReplyDeleteThe corn syrup makes the icing shiny.
DeleteWould you recommend the Americolor gel food coloring or will normal store bought McCormick food coloring do (if Americolor, would you recommend also purchasing the white coloring in order to get that bright white look)? Which do you use for your cookies pictured here? Also, would you recommend bottles or bags for decorating? I'm hoping to make these this weekend and try out your icing, but I've never used anything other than store bought, pre-made icing! Sorry to ask so many questions at once, but thanks so much in advance.
ReplyDeleteI seen an earlier comment about a sugar cookies recipe you have...I'd be happy to have it. Thanks missycornett1@yahoo.com
ReplyDeleteSure, Missy. You can find it here: http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html
DeleteEnjoy!
Is your cookie recipe on here???
ReplyDeleteSure, Lisa. You can find it here: http://www.theslowroasteditalian.com/2012/12/christmas-sugar-cookies.html
DeleteEnjoy!
How do you get the right consistency for the frosting? This is my first time frosting cookies.
DeleteWhere's the recipe?
ReplyDeleteDo you think I could use a milk substitute? Still getting the same glossy hard finish...I have a little one that is lactose intolerant.
ReplyDeleteWhere are you purchasing the silver little balls on your cookies. I have looked everywhere for them and cannot find them.
ReplyDeleteI love that the icing dries with such a gorgeous sheen! I have always had problems with the colors bleeding after a while, will that still happen with this recipe?
ReplyDeleteWhat are the little silver candies and where do you get them? I remember using those when I was a kid 50 years ago. Went looking for them last year and was told they were banned, at least in CA, because of their mercury content.
ReplyDeleteWe call them Dragees. I find mine on Amazon in all sizes and colors. http://amzn.to/2gZb9yE <-- Here is a link.
DeleteEnjoy and let me know how it goes.
Hi. I'm so excited to try your icing recipe! Thank you! One question though, does the food coloring need to be gel in order to harden well, or would the liquid kind work?
ReplyDeleteHi. I'm really excited to try your icing recipe! Thank you! One question though… Does the food coloring need to be gel in order to harden well, or would the liquid kind of work?
ReplyDeleteGel, paste, powder food colors are concentrated food colorsing. Liquid food coloring is watered down and will not produce deep dark bold colors. You only want a small amount of concentrated food coloring and it will not alter the consistency of the icing. Liquid food coloring if to much is added can change the icing consistency.
DeleteWhat are all the measurements for each ingredient
ReplyDeleteThe outline icing needs to be the consistency of toothpaste and the fill icing needs to be the consistency of corn syrup. What does the consistency need to be for the icing when you are decorating the cookie? Also should I let these cookies sit out to dry overnight before freezing them?
ReplyDeleteThe consistency of the icing used to decorate needs to be thick enough that it will come out of decorating bag and tip when squeezed with out dripping out because it's to thin and running. Decorating consistency depends on weather you want to frost the top of the cookie and let it dry or decorate it while the top is still soft. Decorating when it's soft with a thinner consistency will allow the decorating to sink into the frosted top of the cookie and waiting until the frosted cookie is dry will make it rest on top giving it more demention. The video shows decorating resting on top of the frosted cookie after it has dryed which needs a thicker consistency.
DeleteI have been a professional cake decorator for not than 50 years and would always use butterflies icing on a cake unless you are covering the cake with fondant which is usually thrown out.
DeleteHi!! I am so excited to try this, but had a question about the measurements. Was the 6 cups powdered sugar sifted or unsifted? I'm assuming it's unsifted, but figured I'd ask :) Hope you're enjoying your holidays so far!
ReplyDeleteIf I don't want to use any almond in the cookies what can I replace that liquid with? More vanilla?
ReplyDeleteYes, they did say previously that you can use vanilla as a substitute for the almond extract. However, unless you get the clear vanilla extract it will tint the white icing slightly brown.
DeleteI don't like the taste of clear vanilla, so I add a white food color to it.
Delete"What are the little silver candies and where do you get them? I remember using those when I was a kid 50 years ago. Went looking for them last year and was told they were banned, at least in CA, because of their mercury content." Wilton Sugar Pearls, and other brands in many colors can be purchased from Walmart, Michael's and cake decorating and candy making supply stores. They come in many colors metallic and non metallic colors. Another option is "Sixlets" are small round candy-coated, chocolate-flavored candy, they come in silver and many other colors shinny and non shinny. They taste similar to round M&Ms, they are larger then silver pearls but come in several sizes.. The chocolate centers are made from a mixture of cocoa and carob, giving them a "malted" taste. "Another form of dragée is a small sphere of sugar, in the Commonwealth often called cachous, used primarily in the decoration of cookies, cakes, and other forms of bakery. These are produced in various sizes, typically 3 to 4 mm (0.12 to 0.16 in) in diameter. This is larger than nonpareils and smaller than large pearl tapioca."
ReplyDelete"Silver dragées have long been used for both wedding and holiday food decoration. More recently, metallic gold, copper, rainbow colors (red, green, blue, etc.), and pearlescent colors have become available."
"The U.S. Food and Drug Administration considers the metallic-finish dragées to be inedible, and they are sold with a notice that they are for decorative purposes only. Early in the 20th century, the silver finish may have contained mercury (it no longer does). The sale of these dragées was banned for some time. Although the metallic-finish dragées can be purchased in 49 U.S. states, they are no longer sold in California due to a 2003 lawsuit against several sellers."
Reminder that gold leaf is often applied to upscale pastries by the best chefs in the world. Not all metallic materials are non edible.
Hi, I was wondering is there a way to make the icing dry faster?
ReplyDeleteUse a food dehydrator.
Delete"Was the 6 cups powdered sugar sifted or unsifted? I'm assuming it's unsifted, but figured I'd ask :)" Always sift powdered sugar when making icing or frosting. This helps you have no lumps in your icing or frosting and when you beat it do not beat it in high adding air to it which cause bubbles in frosting and icing. When you sift powdered sugar and beat it slowly this will help it come out of your cake decorating bags & tips with out clogging inside the tip.
ReplyDeleteThanks for your comments; they are extremely helpful.
DeleteCan I use 2% milk,instead of whole milk?
ReplyDeleteI've used this recipe for a couple of years, but always put all ingredients in at one time, and was frustrated because it was too thin. I can't believe I didn't think to add it in one tiny bit at a time! Genius! Also- what red and black colors do you use?
ReplyDeleteSeveral brands of food coloring make no taste reds and blacks. Also, powdered food coloring s have much less taste than gels.
DeleteCan I substitute with a dairy free milk and have the same results?
ReplyDeleteI'm looking for an icing that is crisp when u bite into the cookie and immediately starts melting in your mouth, basically. Does this recipe do this after it hardens and dries over 24 hrs?
ReplyDeleteYES! That is the perfect description of this icing. Enjoy and let me know how it goes.
DeleteI can't seem to find the recipe. Can anyone post the quantities please? Thanks!
ReplyDeleteReally Really novice baker here...but my question is when you were decorating the snowflakes with the white icing was it the consistency of the outlining icing or the flooding icing? Thanks, cannot wait to try this!
ReplyDeleteOur cookies turned out fabulous thanks to you!!! Wondering if it's best to store decorated cookies (for best look and taste) at room temperature or freezer/cold garage until Christmas (2 weeks away)?? Thank you!!!
ReplyDeleteI made this icing and it is a big hit. The frosting did harden enough so that I could stack my cookies in my cookie container. I would recommend this icing and it will be the only one I will use going forward.
ReplyDelete"People can't spell. They mean shiny, as in, having a shine to it, not "shinny" as in, having to do with one's shins (the bones connecting your knees to your ankles). I don't want my cookies to look like my shins, thank you very much. That said, it looks like a great recipe, and I can't wait to try it, as frosting cookies is always why I don't make cut-outs. This looks easy, and much less messy than the ones that don't set up and get frosting all over the backs of the other cookies in the container. Thanks!"
ReplyDeletePeople can spell and auto correct makes these errors!
I don't have gel food coloring. Will the icing hold the liquid? Or will it seperate?
ReplyDeleteI cannot have corn, what would you substitute for the corn syrup? Thank you!
ReplyDeleteWhere is the recipe????
ReplyDeleteDo you need to let icing dry before adding another color (will colors run together)?
ReplyDeleteIs there a possibility to make this a cream cheese frosting?
ReplyDeleteCream cheese frosting is great as a buttercream. I love it for decorating cookies, but won't crust enough to stack the cookies.
DeleteCan this frosting be made the day before and stored in containers. Until ready to use
ReplyDeleteThey have said it could be stored on the counter in a sealed container for a few weeks.
DeleteCan this frosting be made a day before going to use.
ReplyDeleteWhat food coloring is used to get those shades? I have never been able to get red to turn out like that. Thank you!
ReplyDeleteget the gel icing color somewhere that sells items for home baking cakes.
DeleteTry Amazon.
DeleteMy wedding anniversary is the 21st and my parents the 22nd. It's the most wonderful time of the year!
ReplyDeleteHello there, I am wondering if I can substitute almond milk or coconut milk for the dairy milk? Thanks!
ReplyDeleteI have looked and looked for a sugar cookie icing recipe and a sugar cookie recipe for many of years. I bake cakes but some people have wanted cookies but due to not having that perfect recipe for both, I would just tell them I did not do them.
ReplyDeleteMy grandson and I made a batch last night and decorated them. OMGOODNESS these are the best cookies and icing I have had. I now have the sugar cookie recipe and icing recipe. Plus the tip on keeping the dough cold until use and getting the shapes cold before baking, that was awesome. I had never thought of that. Thank you so much. I see many of baking moments with these cookies.
Can I freeze the icing I have left over?
ReplyDeleteI would also like to know
DeleteHi I've made this icing before and love it. I'm wondering if you can freeze these cookies after they're iced? If so what would be the steps you'd take to do it and then how to defrost. I'm going to be making some very large batches and it would be great if I can make some and freeze ahead.
ReplyDeleteI really like this icing recipe! It makes beautiful cookies and tastes great! It does take me a considerable amount of time to use this icing on my sugar cookies, making two batches of each color for outlining and flooding, drawing the outline,then flooding. It dries beautifully and the cookies look so much nicer (shiny and smooth)
ReplyDeleteThanks!
I tried this last year and it was extremely runny. Guess I will try again in a couple of weeks. Tis the saeson
ReplyDeleteHi! Do you have a chocolate frosting recipe that would dry to be shiney and stackable? Thanks!
ReplyDeleteCan this icing be made with sugar substitute powdered sugar?
ReplyDeleteDo you make two separate batches of the icing? One for outlining the cookies and one for flooding
ReplyDeleteid like to know do you freeze the icing for flooding then pipe the outline on the cookie?
ReplyDeletePipe the outline first then flood. If you want, you can pipe another outline on top of the first.
Deleteid like to know do you once you put the flooding icing on the cookie do you freeze it.then pipe the outline?
ReplyDeleteThis the BEST cookie icing EVER! It dries really nicely and you are able to stack the cookies with no after they dry. They dry hard but not to hard like the ones in the stores.My 18 yr. old daughter and I decorated cookies with a 9 yr. old and a 5 yr. old. They had a blast. Thank you for such a wonderful recipe and some wonderful memories.
ReplyDeleteThanks so much! We are so happy you enjoyed them! Glad the kids had fun!!
DeletePeople, please look through the comments and find the answers to your questions instead of asking this poor woman the same questions over and over and over again!!!!! I can’t count how many times she has said that you can freeze the cookies and that if you have an allergy that you can use water instead of milk, or you can use whatever flavoring extract that you want. Oh and then people are asking if you can make this into a cream cheese frosting and a chocolate frosting, really, are you kidding me!!! Smh!!!!!
ReplyDeleteRight!!! Totally agree with you...read people!
Deletewhy did my icing get cloudy and pale as it hardened? Initially was glossy. taste is great but I don't know what I did wrong
ReplyDeleteI have been using a Wilton recipe for years but decided to try this recipe and I wasn't sorry. It dries beautifully glossy, and whether used thick or thin, it's very easy to work with. I flavored it with both Almond and Cinnamon extracts and it's delicious too!
ReplyDeleteThanks so much, Sharzi! We are so happy you enjoyed it!
DeleteHi! I tried your cookie recipe, EXCELLENT!
ReplyDeleteI was wondering, if I can't finish decorating all of my cookies in the same day, should I leave the icing on the counter (with lid) or does it need to be in the fridge?
Thank you again,
Zia
Does this frosting cause the sugars to bleed like regular frosting?
ReplyDeleteI am going to try this one more time to post my comment.... glad I am a better baker than with this computer!! But I really wanted you to know that this is the best sugar cookie recipe and icing recipe!! Works well with fine intricate designs and just piping add flooding!! Just add a little more milk and corn syrup and it gets thinner more powdered sugar gets thicker not hard at all.... and the taste of the cookie by itself is wonderful!! Will always use this recipe!! And I have tried them all!!! I have some pretty stiff critics and they all loved them. Only thing different I would do is make a double batch next time to start off with!!! You will thank me for this tip!!
ReplyDeleteHow can I get the frosting to not get dull. I would like it to remain shiny, like pictures show. Any tips appreciated! Thank you!!
ReplyDeleteI have tried other cookie icings after I introduced cookies with this icing. My family and friends by far love this recipe the most. I can use vanilla or almond extract and it stills taste amazing! easy to freeze and thaw. I love how it dries hard enough to stack but soft when you bite into the cookie. Thanks for sharing the recipe!!!
ReplyDeleteThanks for sharing! I have an excellent sugar cookie recipe and can't wait to try this. BTW, I use clear (colorless) vanilla in my buttercream frosting. I'm sure it would work here as well!
ReplyDeleteI made this the other day,I tried it when it was done and it tasted like the almond extract,I went back through the recipe thinking I put too much but I did everything right. Any ideas?
ReplyDeleteKing Arthur Flour Company, and probably others, has a clear vanilla extract so it does not change the color of the frosting.
ReplyDeleteSorry to bother you but I haven't seen anyone ask this question. I do very intricate designs on my cookies, hence why I have used royal icing for so long. It dries quick & crusts quick so I can come back in with different coloring or create a 3-d design. My question is how similar is this to RI as far as function? When I outline my design (in black) do I really need to wait 24 hours before I can flood or will the corn syrup cause it to bleed? Does it crust over fairly quickly? I'm sure this tastes WORLDS above RI, but I don't want to ADD time to my decorating. Thanks in advance!
ReplyDeleteIn my experience, this isn't quite as stiff as royal icing, and piping will flatten. Honestly, I have never tried making it stiffer, as this works OK with the cookies I decorate. I always fill immediately after outlining, but I use the same color, so I don't know about bleeding. I would say try a batch, make it on the stiff side and see how it works for you. I will say that since finding this recipe, I have never wanted to go back to royal. Good luck.
DeleteWill this icing taste good on gingerbread cookies as well as sugar cookies?
ReplyDeleteThis is the second year I use this recipe, I love how easy it is to use but the icing always gets cloudy. I follow the recipe precisely. Any ideas?
ReplyDeleteI love this icing. However I had to use a hand mixer and it caused it to blow its motor. Is this just because it was a handheld?
ReplyDeleteI'm having save problem with this icing drying cloudy. I love using it just don't understand why mine dries cloudy....any ideas?
ReplyDeleteAbsolutely love this recipe and have used it for several years! What size piping tip do you recommend to outline a cookie! Thanks!
ReplyDeleteLots of people just take a nap off the corner of a piping bag. I prefer a size 1 top for putting and a 2 or 3 for fill.
DeleteAnyone try just dipping the cookies instead of piping?
ReplyDeleteI use a thinner consistency for dipping.
DeleteHave you ever tried substituting a non-dairy milk (such as soy or almond)? My daughter has a dairy allergy and I cannot use milk products.
ReplyDeletecan I store leftover icing? if so in the fridge for how long?
ReplyDeleteGoing to make this icing! I don’t have a piping bag. What can I use to apply icing?
ReplyDeleteA zip lock bag with a nip cut from the corner. However, piping bags are MUCH cheaper.
DeleteI was blessed to be given my grandmothers sugar cookie recipe, but no one knew her recipe on her frosting. After many failed attempts, I came across this recipe a few years ago and it is exactly like hers! Thank you for posting this.
ReplyDeleteHello,
ReplyDeleteCan I use regular corn syrup instead of light?
Thanks !
Used this recipe to ice our sugar cookies last night. Perfetto, grazie!
ReplyDeleteI have absolutely loved using this icing for decorating cookies with my children during the holidays. It is pretty easy to make, tastes delicious and holds vibrant colors beautifully.
ReplyDeleteIf I want to type it up and share it with some family and friends, may I? I would not be selling it, and I would of course reference where I got it.
This is the godmother off all icing recipes. Ive used it for the better part of the last 10 yrs. Ive tried countless recipes. You can't top this. It's the holy grail of the icing world.
ReplyDeleteLove this recipe, as well as your sugar cookie recipe. My kids have asked for a cream cheese flavored icing for the cookies, do you happen to have a recipe for this too or could this one be adjusted to a cream cheese icing, not frosting? Would rather make my own, than use the one in the bag at the stores. Thanks.
ReplyDelete