The Best Sugar Cookie Icing Recipe

I love crafting this icing for my sugar cookies. Blending sifted powdered sugar, milk, vanilla, and a pinch of salt creates a luxuriously smooth, customizable glaze that sets beautifully. Whether I add corn syrup or skip it, each batch lets me express creative flair in the kitchen, making my cookies truly Instagram-worthy treats.

I recently came across The Best Sugar Cookie Icing Recipe and have been using it for years whenever I want to decorate cookies that dry with a hard icing finish. I first learned about this recipe when I was looking for a simple yet reliable powdered sugar frosting for cookies.

It mixes 3 cups sifted powdered sugar with 2 to 3 tablespoons milk, just enough to achieve that spreadable consistency, and 1 teaspoon vanilla extract for flavor. Sometimes I add 1 teaspoon light corn syrup, but you can totally skip it if you prefer a version with no corn syrup.

Just a pinch of salt brings everything together. I’ve noticed that this icing not only makes for the best frosting for sugar cookies during holidays, but its smooth finish also stands out when decorating sugar cookies.

It’s a recipe that’s practical, easy to adjust, and always delivers a perfect hard icing finish every time.

Why I Like this Recipe

I really like this recipe because it’s super simple to follow and I never feel lost about what to do next. The instructions are clear even when I add milk gradually which makes it so easy to get my preferred consistency. I also love that I can decide whether to use corn syrup or skip it altogether so I can tweak the recipe to suit my taste. Lastly, the finished icing dries up smooth and hard which makes decorating my sugar cookies way more fun and stress free.

Ingredients

• Powdered sugar is full of carbs that makes the icing super sweet and nicely textured.
• Milk or water smooths the blend and helps adjust the consistency just right for spreading.
• Vanilla extract adds warm flavor and aroma, turning a simple icing into something special.
• Light corn syrup (if used) gives a glossy finish and thicker consistency but ups the sugar content.
• A pinch of salt boosts and balances the sweetness without being overpowering.

Ingredient Quantities

• 3 cups sifted powdered sugar
• 2 to 3 tablespoons milk (or water if you prefer a lighter consistency)
• 1 teaspoon vanilla extract
• 1 teaspoon light corn syrup (optional so you can skip it for a corn syrup free version)
• A pinch of salt

How to Make this

1. Start by putting the 3 cups of sifted powdered sugar into a large bowl.

2. Slowly add 2 tablespoons of milk (or water if you prefer a lighter consistency) and mix well.

3. Stir in 1 teaspoon of vanilla extract until it’s evenly combined.

4. If you want the corn syrup version, add 1 teaspoon of light corn syrup now. If you don’t, just skip it.

5. Sprinkle a pinch of salt into the mixture and stir once again.

6. Mix the ingredients thoroughly until the icing is smooth and free of lumps.

7. Check the consistency and, if it feels too thick, add a tad more milk one teaspoon at a time until you reach your preferred texture.

8. Let the icing sit for a few minutes so any air bubbles can settle.

9. Give it one last stir before transferring it to your piping bag or using a spoon for decorating your sugar cookies.

10. Apply the icing on your cookies and leave them to dry, so you end up with a smooth, hard finish.

Equipment Needed

1. Large bowl
2. Sifter
3. Measuring cups and spoons
4. Mixing utensil (whisk or spoon)
5. Piping bag or a decorating spoon

FAQ

• Question: Can I use water instead of milk?
  Answer: Sure, water works fine if you want a lighter icing, but milk gives it a richer taste.
• Question: Why do I need to sift the powdered sugar?
  Answer: Sifting helps get rid of any lumps so your icing ends up smooth and perfect for decorating.
• Question: Is the light corn syrup necessary?
  Answer: Nah, you can skip it if you’re not into corn syrup. It just adds a bit more shine and thickness.
• Question: How can I adjust the consistency of the icing?
  Answer: If it seems too thick, mix in a little more milk or water. If it gets too runny, add a bit more powdered sugar until you get the right texture.
• Question: Can I add food coloring to this recipe?
  Answer: Yes, you can stir in your favourite food coloring to create any shade you want for your cookies.

The Best Sugar Cookie Icing Recipe Substitutions and Variations

• If you don’t have sifted powdered sugar you can blitz some plain granulated sugar with a bit of cornstarch – works just as fine after a good sift
• If you’re out of milk you could use almond or coconut milk; even plain water works if you prefer a lighter consistency
• If vanilla extract isn’t on hand try switching it up with almond extract, but use a little less since it’s stronger
• If you want to go corn syrup free you might substitute it with a touch of honey or agave nectar for a similar shine
• If regular salt is too harsh for you, try a pinch of sea salt or kosher salt for a softer flavor

Pro Tips

1. Make sure you sift the powdered sugar well so you don’t end up with lumpy icing. Trust me, lumps ruin the smooth finish.

2. When adding milk or water, do it a tad at a time. Too much liquid too fast can make the icing way too runny, and you don’t want that mess.

3. Let the icing sit for a few minutes before you use it. This helps those air bubbles settle so you get a smoother spread on your cookies.

4. If you’re using corn syrup, mix it in slowly. Sometimes leaving it out completely can be a good idea if you prefer a different flavor or texture.