Learn how to make the BEST Cookie Icing using basic ingredients! This recipe is an easy alternative to royal icing that's ready in minutes and so simple to make. Use it for decorating cookies or for any iced treat!
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Want to dip your toes into cookie decorating, but not ready to tackle royal icing? Then you need to try this easy Cookie Icing recipe!
This simple recipe is one of my favorites, and I just know you're going to love it, too! The Icing takes minutes to prepare, it tastes delicious, and it's easily customizable. You can easily change it up by using food coloring, different extracts, and more. You'll find lots of easy ideas below!
The best part? It's virtually foolproof! If it turns out too thin, just add more sugar. If it's too thick, simply add more liquid.
You don't need any special ingredients either, and it's perfect for decorating any Christmas cookie. But don't save it just for the holidays, this is a recipe you'll want to use all year long!
Ready to get started? Then keep reading for the easy recipe, plus lots of helpful tips!
Ingredients
This Powdered Sugar Icing recipe uses basic ingredients that you probably have in your pantry! Here's what you'll need:
- Sugar - The base of this icing is powdered sugar, which sweetens and thickens the recipe.
- Milk - You'll use milk to thin the icing, making it easy to outline and fill in the cookies. Any kind of milk can be used (such as 2% or whole milk), including plant based milks. I used unsweetened soy milk.
- Vanilla - A little vanilla extract gives the icing a wonderful flavor.
- Food Coloring - I recommend using gel food coloring to color the icing. The colors are more intense, and because it's a gel (rather than a liquid), it won't affect the consistency of the icing sugar.
This basic icing for sugar cookies (or any cookie) is naturally vegetarian, nut free, and gluten free (read labels carefully if you have an allergy), and you can easily make it vegan and dairy free by using a plant based milk. I recommend soy milk, which has a neutral flavor.
You'll Also Need
You'll need a small bowl and a spoon for each color of icing that you make. Toothpicks will come in handy for adding the food coloring, and for decorating the cookies. You'll also need some squeeze bottles (my favorite and the easiest to use), decorating bulbs, or pastry bags with decorating tips for outlining and filling in the cookies (one for each color).
How to Make Cookie Icing
This Icing Sugar couldn't be easier to make! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Combine powdered sugar, milk, and vanilla extract. Mix these ingredients together in a small bowl until the icing is smooth.
- Adjust consistency. Depending on how thick you want the icing to be, you can adjust the milk and powdered sugar. As a rule of thumb, for thick icing (like you'd use on outlines), the consistency should be barely pourable. For filling in the outlines (flooding), you'll need a thinner consistency. Use less liquid / more powdered sugar for thicker icing, and more liquid / less powdered sugar for thinner icing.
- Add coloring. Use a toothpick to add the gel food coloring bit by bit (stirring well after each addition) until you get the color you're looking for. Once the icing is ready, transfer it to a squeeze bootle so you can begin decorating.
And that's really all there is to it! Your homemade Cookie Icing is ready to use ... check out the next sections for decorating tips, tricks, variations, and more.
How to Use
This cookie decorating icing is easy to use, even for beginners! Here's how to use it:
- Prep icing. Start by making a separate batch of icing for every color that you plan to use. You'll also want to a batch of thicker icing for outlining the cookies. The thick batch can match the other colors, or you can use a contrasting color like white. Transfer each batch to an individual squeeze bottle (or decorating bulb).
- Outline cookies with thick icing. Use the thick icing to outline the cookies and to add any details that won't be filled in with colored icing.
- Fill in outlines. Using the thinner icing, flood the cookies with the frosting. Avoid adding too much, or it will overflow the lines. You can use a toothpicks to spread the icing into the corners. Tip: For a simple, yet elegant design, you don't need to fill in the cookies at all. Check out these Gingerbread Cookies, which I outlined with white icing ... so cute and easy!
- Add more details (optional). Once the thinner icing has set slightly, you can use the thicker icing to add more details on top, if you'd like (like dots, Christmas tree garlands, snowflake details, etc.).
- Top with sprinkles (optional). Add any sprinkles or other decorations while the icing is still wet. Tip: If you only want to sprinkles on part of the cookie, make sure the other parts are dry first, or do the sprinkle section first.
- Let icing harden. While this is a Cookie Icing that hardens, it does take longer than royal icing (up to 24 hours). You can speed up this process slightly by chilling the cookies in your refrigerator.
Cooking decorating is definitely one of those baking situations where practice makes perfect! So don't be too hard on yourself if your first few cookies don't turn out the best.
Tips + Tricks
This recipe is practically foolproof, but here are a few helpful tips to make the process easier:
- Test the thickness of your icing. Not sure if the icing will hold a line? Rather than testing it on a cookie, make a line on a piece of parchment or wax paper. If the line holds its shape, it's good to go. If it spreads, add more powdered sugar.
- Adjust the thickness. If your icing turns out too thick, add a drop or two of milk to thin it out. If it's too thin, add extra powdered sugar.
- Give yourself plenty of time for the icing to set. While this is a Cookie Icing that hardens, but it can take up to 24 hours. You can speed up this process somewhat by refrigerating the cookies. Make sure that you don't stack the cookies until the icing has completely hardened!
- Refrigerate leftover icing. If you have leftover icing make sure to refrigerate it. Then let it warm to room temperature before reusing. I usually refrigerate my decorated cookies (after hardening), as well.
Variations
This basic Icing recipe is really flexible and fun to experiment with! Here are a few ideas to try:
- Water - Replace the milk with water.
- Vegan + Dairy Free - Use plant based milk. I recommend soy milk, which has a neutral flavor.
- Other Extracts - Swap out the vanilla extract with other flavorings, such as peppermint extract, almond extract, coconut extract, or maple extract.
- Juice - Use orange, lemon, lime, or grapefruit juice for the milk, which will add a lovely citrus flavor. You could even add some citrus zest.
- Chocolate - Add 1 to 2 tablespoons unsweetened cocoa powder along with the other ingredients.
- Coffee - Combine 2 teaspoons instant coffee (or instant espresso) with 1 teaspoon hot water. Mix until dissolved, then combine with ½ teaspoon vanilla and 1 ¼ cups powdered sugar (skip the milk).
- Maple - Use 3 tablespoons maple syrup instead of the milk.
- Spiced - Stir in ½ teaspoon of ground cinnamon or other warm spices, such as nutmeg, pumpkin spice, or chai spice.
- Beyond Cookies - This recipe is super versatile. Drizzle the Icing Sugar over cakes, cupcakes, cake pops, cinnamon rolls, brownies and bars, pastries, and more!
Tip: Keep in mind that ingredients such as cocoa powder, instant coffee powder, and spices will change the finished color.
Storage
This icing is best when freshly made. However, if you have leftovers, you can store it in an airtight container for up to seven days. Let it warm slightly at room temperature and stir well before using.
Related Recipes
You can use this recipe to decorate all sorts of cookies! Here are a few of my favorites:
- Sour Cream Cut Out Cookies
- Gingerbread Cookies
- Coffee + Chocolate Cookies
- Lavender Lemon Cookies
- Cranberry Walnut Cookies
- Maple Pecan Shortbread Cookies
- Shamrock Cookies
Looking for more frosting ideas? Check out this Sour Cream Frosting or this delicious Cream Cheese Frosting without Butter next!
Frequently Asked Questions (FAQs)
No, this sugar cookie icing is not the same as royal icing. Although you can achieve similar results, sugar cookie icing is much easier to make, and it does not contain egg whites or meringue powder. It also takes longer to harden.
Yes, this cookie icing does harden. However, it may take up to 24 hours. Do not stack your cookies until the icing has completely hardened.
Yes, you can freeze iced sugar cookies. Just make sure the icing has completely hardened, then store them in an airtight container or bag before freezing. Thaw at room temperature or in your refrigerator before eating.
Frosting has a thick, fluffy texture that's perfect for piping or spreading over desserts, while icing has a thinner texture that's ideal for decorating or drizzling over cookies and other sweet treats. However, the two words are often used interchangeably.
Cookie Icing
Ingredients
- 1 cup powdered sugar
- 1 to 3 tablespoons milk (or water)
- ¼ teaspoon vanilla extract
- gel food coloring
Equipment
- Squeeze Bottles (or decorating bulbs or pastry bags with tips)
Instructions
- Combine powdered sugar, milk, and vanilla extract in a small bowl, mixing until smooth. Add food coloring, if desired.
- For thick icing (for lines), you will need about 1 to 1 ½ tablespoons milk. The consistency should be barely pourable. For thinner icing (used to flood cookies), you will need about 1 ½ to 2 tablespoons milk. Start with the smaller amount of liquid, then add more (a few drops at a time) to reach desired consistency. If icing gets too thin, just add more powdered sugar.
- Transfer finished icing to squeeze bottles. Outline cookies with thick icing first, then fill in with thinner icing.
- Let icing harden before stacking cookies. It can take up to 24 hours (chill cookies in refrigerator to speed up process).
Notes
