Sugar Cookie Icing

How to make Sugar Cookie Icing


3 cups powdered sugar , sifted

3-4 tablespoons whole milk

1 1/2 tablespoons light corn syrup

1/2 teaspoon vanilla extract (use clear vanilla extract if you need the icing to be bright white)

Pinch of salt (optional depending on flavor preference)

Gel food coloring , optional

Plain cooled sugar cookies , for decorating


Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.

(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it’s too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.)

If coloring the icing with different colors, divide into bowls and color as desired at this point.

Transfer icing to a piping bag with a piping tip (I use Wilton 5.)

Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)

Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)

NOTE: Don’t miss all the coloring and decorating tips in the full article!

NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

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