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    Home ยป Recipes ยป Cookies

    Easy Sugar Cookie Icing

    December 5, 2022 Updated December 22, 2022 BySam 78 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    My easy Sugar Cookie Icing Recipe is firm, stackable, and flavorful! My version uses just 4 basic ingredients (no meringue powder!) and can be colored and piped in minutes. Includes a how-to video!

    Overhead view of Christmas cookies frosted with an easy sugar cookie icing recipe.

    The BEST Sugar Cookie Icing Recipe

    Looking for a simple, shiny, stackable, and flavorful sugar cookie icing? Look no further–I’ve created your perfect match!

    Not only is this icing beautiful and firm, but it also tastes great and is incredibly easy to make. In fact, it’s nearly impossible to mess up; if it’s too thin, simply add more powdered sugar. If it’s too thick, add more milk! So easy!

    I generally prefer this icing over its fussier cousin: royal icing. It’s easier to make, uses basic ingredients, and has a light vanilla flavor (similar to my vanilla glaze). This icing is sweet, but not too sweet, and it’s a nice accent to buttery, but generally plain sugar cookies.

    Why use my recipe:

    • Takes minutes to make.
    • Dries with a firm, stackable, shiny finish.
    • No fancy or difficult to find ingredients like meringue powder.
    • Tastes so much better than royal icing.
    • Completely foolproof!

    What You Need

    Overhead view of ingredients including powdered sugar, vanilla, corn syrup, milk, and food coloring.

    You only need four ingredients to make my easy cookie icing recipe (five if you use food coloring!):

    • Powdered sugar. I recommend sifting your powdered sugar before using it; lumps will end up clogging your piping bag later and won’t yield a smooth finish. Confectioners sugar or icing sugar will also work.
    • Light corn syrup. This is NOT the same thing as high fructose corn syrup! Corn syrup is key to a glossy, firm finish. Dark corn syrup could work but will add a muddy color and additional flavor to your icing.
    • Milk. My preference is whole milk, but really any kind will work (even dairy-free milks!). You may need more or less than I call for depending on the type you use.
    • Vanilla extract. I use clear vanilla extract for a pure white icing color, but you can use regular vanilla extract if needed.
    • Food color. This is optional, but so fun! Liquid, powder, or gel food coloring will work. I love gel food coloring and always use it for best results (I linked to the ones I used here in the recipe). I’m also always on the lookout for a natural version, so if you have any natural food dyes you love, let me know what they are in the comments!

    SAM’S TIP: Success with this recipe really comes down to your consistency. Look for a consistency where the icing that drizzles off of the whisk holds its shape for several seconds before dissolving back into the icing bowl (shown below). Icing that is too thin/runny will spread all over your cookies, bleed into the other colors when you pipe it, and take forever to dry. Icing that’s too dry will be difficult to work with. Be a careful judge of the consistency and watch the video below if needed!

    Whisk drizzling icing back into a bowl.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Sugar Cookie Icing

    Collage of four photos showing how to make sugar cookie icing.
    1. Start slow – Whisk together the sugar, corn syrup, vanilla, and half of the milk.
    2. Add more milk – Gradually add small splashes of the remaining milk as needed.
    3. Perfect consistency – Stop adding milk once the icing holds its shape for a few seconds when drizzled back into the bowl.
    4. Make it pretty! Divide the icing into as many bowls as you need colors and add food coloring as desired.

    SAM’S TIP: I find the easiest way to decorate sugar cookies is to first draw an outline around the perimeter of the cookie, flood the inside with icing (but don’t overflow it!), and use a scribe to smooth the surface. Unlike with royal icing, I use the same consistency of icing for outlining and flooding.

    Green icing being piped onto a christmas tree shaped cookie.
    Stick tool smoothing out green icing on a christmas tree sugar cookie.

    Frequently Asked Questions

    How does this sugar cookie icing recipe compare to royal icing?

    This icing is not AS hard as royal icing, but it will still dry hard and stackable. I leave the cookies out for several hours or even overnight to let them harden completely. 

    For super detailed cookies I still recommend using royal icing. You can do some details with this icing (as shown in photos) but it’s not quite as sharp.

    Do I have to use corn syrup?

    If you can’t find corn syrup where you live, glucose syrup will also work. I highly recommend using either option for the best, nicest results though.

    If you really must leave it out, you can; however, your icing won’t dry as firmly or as nicely. You may also need to add more milk to get it to the right consistency.

    Does this icing need to be refrigerated?

    While we are using milk, we will stabilize that milk with lots of sugar. This icing will be fine to sit at room temperature on your cookies for up to 10 days. If you’re making the icing by itself, follow the storing instructions in the recipe notes below.

    Colorful iced Christmas sugar cookies on a cooling rack.

    This icing isn’t just for Christmas cookies! Use it to decorate frosted animal cookies, cream cheese sugar cookies, or any of the options below.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Overhead view of Christmas cookies frosted with an easy sugar cookie icing recipe.

    Easy Sugar Cookie Icing

    This sugar cookie icing recipe is firm, stackable, and flavorful! My version uses just 4 simple ingredients (no meringue powder!) and can be colored and piped in minutes.
    Recipe includes a how-to video!
    5 from 48 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Frosting, icing
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 40 servings (makes 1.5 cups, or enough to cover roughly 40 3-inch cookies)
    Calories: 39kcal
    Author: Sam Merritt

    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
    • ยฝ teaspoon vanilla extract use clear vanilla extract for pure white icing
    • Gel food coloring optional
    • Sprinkles or candies for decorating optional

    Recommended Equipment

    • Mixing bowls
    • Gel food coloring (these are the ones I use to color my sugar cookie icing)
    • Piping bags
    • Piping tips
    • Scribing tool

    Instructions

    • In a medium-sized mixing bowl, combine powdered sugar, corn syrup, vanilla, and 2 Tablespoons of the milk.
      3 cups (375 g) powdered sugar, sifted, 2 Tablespoons light corn syrup, 3-4 Tablespoons milk, ยฝ teaspoon vanilla extract
    • 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.
      Gel food coloring
    • 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.
      Sprinkles or candies for decorating
    • 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.

    Notes

    Corn Syrup

    Light corn syrup will produce a firm, shiny finish. You can leave it out, but your frosting won’t set up as nicely, and you may need to add more milk for the right consistency. Glucose syrup will also work.

    Making in Advance

    This frosting will keep for several days at room temperature or in the fridge. To store, place your frosting in a sealed container and press a piece of plastic wrap directly against the surface. You will need to stir it before using it. Note: you may add food coloring either before or after storing. 

    Nutrition

    Serving: 1serving | Calories: 39kcal | Carbohydrates: 10g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 2mg | Sugar: 10g | Vitamin A: 2IU | Calcium: 2mg | Iron: 0.01mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    • Red white and blue marbled cookies with silver star sprinkles
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    Reader Interactions

    Comments

    1. Cathy Greeley

      March 23, 2025 at 8:52 pm

      Can you add almond extract to this recipe? maybe instead of the vanilla? I use a recipe very similar to this and LOVE it – but wondering about the almond extract because I also LOVE that flavor – but not always. Thanks!

      Reply
      • Sam

        March 24, 2025 at 12:14 pm

        Hi Cathy! You can use almond extract, but you will want to use less than called for because almond extract is so much more potent.

        Reply
    2. Angie

      December 23, 2024 at 9:51 pm

      I made this to decorate cookies with a four-year-old. We ended up using a spatula to smooth it on the cookies, because I just couldn’t get the consistency to come out of the squeeze bottle (for a four-year-old – I could manage). The frosting is really easy, it was really tasty, and it dried at a good pace. By that I mean, not too quickly, but also it didn’t take forever. I think it will be a recipe I’ll use again and again.

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2024 at 11:13 am

        We are so happy you it worked nicely for you, Angie ๐Ÿ˜Š

        Reply
      • Joan Brennan

        February 01, 2025 at 11:03 pm

        5 stars
        This is the only icing I use for my cookies! Absolutely love it. Very easy to adjust consistency. And, it tastes delicious. If I could somehow post pictures, I would show you some of the cookies I’ve made throughout the years.
        Thank you for sharing your talents with us.

        Reply
        • Sam

          February 04, 2025 at 3:25 pm

          I’m so glad you’ve enjoyed them so much, Joan! If you have an instagram, you can tag me @Sugarspun_Sam. I’d love to see them! ๐Ÿ™‚

    3. Sarah

      December 20, 2024 at 3:14 pm

      5 stars
      Great, easy recipe, tastes good. I used this for a cookie decorating party with kids – icing dries fairly fast so it worked perfectly. One note – this is a sticky icing. I bought squeeze bottles for kids and they found it easier to apply with knife or spatula than trying to squeeze it out.

      Reply
    4. Sharon

      December 20, 2024 at 10:18 am

      5 stars
      THE perfect icing!! Look no further! Iโ€™m a total amateur and my cookies looked amazing!

      Reply
      • Emily @ Sugar Spun Run

        December 20, 2024 at 10:23 am

        We are so happy it was a success for you, Sharon! Thanks for the review ๐Ÿฉท

        Reply
    5. Mary

      December 16, 2024 at 5:40 pm

      Try Almond Extract instead of Vanilla for a yummy variation

      Reply
      • Sam

        December 17, 2024 at 7:33 am

        Hi Mary! Almond extract will work, but you’ll want to go lighter on it since it’s more potent. ๐Ÿ™‚

        Reply
    6. Connie

      December 14, 2024 at 5:25 pm

      5 stars
      I love this recipe for cookies. I am so pleased it works out for me every time. It is my go to recipe for all my sugar cookies!. I share it with everyone. Thank you for posting it.

      Reply
      • Sam

        December 15, 2024 at 9:15 pm

        I’m so glad you have enjoyed it so much, Connie! Thank you for sharing. ๐Ÿ™‚

        Reply
      • Betsy

        January 01, 2025 at 11:33 pm

        Where do you get light corn syrup that is not the high fructose syrup type??

        Reply
        • Emily @ Sugar Spun Run

          January 02, 2025 at 10:25 am

          Hi Betsy! It’s sold in the baking aisle of most grocery stores. Just check the label to make sure ๐Ÿ˜Š

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