Best Ever Sugar Cookie Icing (4-Ingredient Recipe) + Video
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My Sugar Cookie Icing is sweet and scrumptious! People say it tastes like marshmallow. With hints of almond extract, this icing will melt in your mouth as you bite into soft, delicate cookies. Watch the helpful video in this post to see how easy it is to make this cookie icing recipe, plus tips on how to use it for decorating sugar cookies!
Making your own sugar cookie frosting is the perfect way to add flavor and flair! All you need are simple ingredients – and I promise it’s the easiest way to get that glossy finish on top of your cookies!
You can use this perfect sugar cookie icing to top gingerbread cookies, sugar cookies, and more!
Don’t forget to take it to the edges of the cookies so that you get that additional flavor in every single bite.
This literally is the easiest sugar cookie icing, and it’s what I use when I’m on a mission for decorated cookies.
This homemade sugar cookie icing is a must for frosted cookies because it’s the perfect type of icing to harden, stay in place, and have great flavor!
Add this to the top of your favorite sugar cookie recipe!
Sugar Cookie Icing
Sugar cookies are a delightful treat for any special occasion, but I especially enjoy them during Christmas time.
They are soft, chewy, and slightly crispy on the edges, plus they go perfectly with my best tasting icing recipe.
The best part? This cookie icing recipe comes together in just 5 minutes with a handful of ingredients! It has the right consistency to make the perfect icing!
Decorating sugar cookies is a great way to get creative in the kitchen and to soak up the magic of the season.
Put on a festive music playlist in the background and gather your loved ones for some Christmas cookie decorating.
Add them to your dessert table with a few more of my best ever Christmas cookies, or put together treat boxes for your neighbors!
Cookie Icing Recipe Ingredient Notes
- Powdered Sugar – Also known as confectioners sugar or icing sugar, this has the perfect texture for sugar cookie icing.
- Whole Milk – This helps to thin the icing and give it the perfect consistency. You can also use low fat milk or even water if you prefer.
- Light Corn Syrup – Not only does this help to dissolve the sugar, but it gives your sugar cookie icing a gorgeous glossy appearance!
- Almond Extract – In my opinion, the flavor of almond extract balances out the vanilla in the sugar cookies.
You could also substitute vanilla extract or use a mix of both. Just be sure to use clear vanilla extract if you want a bright white icing. - Gel Food Coloring – You can use any color that you’d like, or mix different colors together to create the perfect shade.
A little bit of gel color goes a long way (and won’t change the consistency!), so start with a few drops and add more if needed.
Frosting vs Icing
You may have heard these terms used interchangeably, but they are actually not the same!
Frosting is known to be thick and fluffy and is commonly spread on cakes or cookies. It can have different textures and consistencies depending on the preparation.
Buttercream is one of the most popular, but whipped cream and cream cheese frosting are tasty too! You can also try our strawberry glaze.
On the other hand, icing is thinner and glossier than frosting. It dries hard, shiny, and smooth and is typically made with just powdered sugar and liquid.
It’s often used to decorate cookies or drizzle over pastries.
Homemade icing is also typically used on the top of the cookie and the edge of the cookie, making it a great go-to recipe for adding color and taste quickly to plain sugar cookies.
How to Make the Best Icing For Decorating
- Eliminate Clumps. Sift your powdered sugar through a fine mesh sieve before mixing it with the liquid ingredients.
You’ll get perfectly smooth results every single time! - Use Two Consistencies. Pipe a thin line along the outside of the cookie with thicker icing. Then, use a thinner batch to fill the middle (flood) the cookies.
Aim for the same consistency as corn syrup, so it spreads easily but isn’t too watery. - Make It Glossy! The icing will already dry with a lovely shine, but you can use a heat gun to guarantee that it turns out glossy.
- Keep It Covered. Because the sugar cookie icing will start to harden when exposed to air, be sure to cover it when you’re not using it.
Or, simply store it in squeeze bottles or piping bags until it’s time to decorate! - Dry Completely. Yes, this is a cookie icing that hardens quickly, but I still recommend giving it time to dry overnight.
Store your cookies in a single layer on cookie sheets, tenting them with foil to keep the bottoms from drying out.
Kitchen Tools You Will Need
- Stand mixer or large mixing bowl with hand mixer.
- Sieve – Great for sifting your powdered sugar to prevent clumps.
- Decorating Squeeze Bottles are perfect for icing cookies and there’s less mess too!
Or, make your own Piping Bag by filling a plastic storage bag and snipping off the corner opposite from the zippered top.
Sugar Cookie Icing FAQ
To make your icing thicker, add a little more powdered sugar. To make it thinner, add a little bit of milk. It’s that easy!
It’s all about using liquid food coloring. Once you make the sugar icing, just add a few drops of food coloring into it and stir. If you want different colors of icing, separate the frosting into different bowls, and add coloring to each one.
The fun part about this easy sugar cookie icing recipe is that it’s really simple to change the color. This helps you decorate all those little intricate details with different colors, which really adds to the look of the 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 — this will also help it dry faster. Finally, make sure the cookies are completely dry before closing them in a container.
Absolutely! Iced sugar cookies can be frozen in an airtight container or bag for up to three months.
Just make sure that the icing is fully dried before stacking or packaging them. I like to add a piece of parchment between each layer to be safe.
Then, thaw at room temperature once you’re ready to eat them! Leftover icing is a great way to prep and save time for your next cookie decorating adventure!
Enjoy!
With love, from our simple kitchen to yours.
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Fabulous Holiday Cookie Recipes
Best Ever Sugar Cookie Icing (4-Ingredient Recipe) + Video
Ingredients
- 6 cups powdered sugar
- 1/4 cup whole milk, plus more as needed
- 1/4 cup light corn syrup
- 2 teaspoons almond extract, or clear vanilla 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 combined, then add more milk, one tablespoon at a time, as needed to create a smooth consistency. 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.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2013, updated and republished November 2024
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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!
Thanks! Very helpful. I wanted a 'smooth' frosting for our valentines day cookies. The tip about different consistencies was great!
How do you get the right consistency? What did I miss?
I'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.
Sounds good! Do you have to keep refrigerated, due to the use of milk?
????? Anyone??
I do not keep these cookies refrigerated and they are great! Enjoy and let us know how it goes.
For 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.
For 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.
How long is it shelf stable? Days?
Sounds good! Do you have to keep refrigerated, due to the use of milk?
I do not. They keep fine on the counter!
What can I use to replace almond extract for nut allergies?
You can use vanilla extract
You can use vanilla extract
lemon zest or juice
This 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!
Lemon
Lemon extract..butter extract,
Try an cherry flavored extract to give it a similar flavor.
You can use artificial almond extract by Mccormic. We use it all the time as my oldest son has peanut/tree nut allergies. 🙂
Check 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!
I was out of Vanilla extract so I used Orange extract instead. My husband and I LOVE the flavor.
My 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)
Most commercially available almond extracts do not contain almonds. They are typically made from Stone fruit pits.
Does is dry hard like royal?
It 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!
OMGosh!!! 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
They will still get hard like a royal icing, but not as brittle and also they will taste better. Enjoy!
There 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
Corn 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.
Do you have to use whole milk or will 1 or 2 % milk work.
Also 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.
Silly question: How to you change the consistency? (add more Powered sugar)? How do you match the color with different consistency's?
I 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.
What's the recipe? Can't find it
The recipe is above this post.
I used your recipe tonight..love it thanks..shipping to Scotland..this week. Perfect find.
So this recipe should be made for the 2 consistencies? One batch per color?? Is this correct??
Exente receta, gracias la voy a probar
Thank 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 🙁
I 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
Couldn't add the photos!?! Would love to share with you and your follows. How do I .
Do you make two batches, one thicker and one thinner, so you get the toothpaste edging and the smoothness for the filling?
I 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.
I saw two replies that conflict each other. Does this frosting dry hard or does it remain soft?
After 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.
They 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?
yes, confectioner's sugar is powdered sugar/icing sugar
Hello – wonderful looking cookies! Please advise an effective substitute for corn syrup because it is not sold in my country. Thanks. Happy Holidays!
I wonder if agave nectar would work instead of corn syrup…honey has a heavy taste, but agave is lighter…
I 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.
I 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???
For 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!
My 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!
Your 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!!
Hello! 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!!!
I 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.
Any substitution to corn syrup? I cannot have any corn products.
I've seen you can use 1 cup sugar dissolved in 1/4 cup warm water instead on corn syrup
If 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.
Actually 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.
The 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!!
Just 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.
Does regular food coloring work? Or does it have to be gel? Thanks!
Regular 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.
I am unfamiliar with the term "shinny" which appears in several posts. I do plan to make this icing soonm
They mean shiny. It is glossy and has a shine to it.
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!
This 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.