This easy sugar cookie icing takes the intimidation out of traditional royal icing recipes. It can be made in one bowl (without a mixer!) and is the perfect recipe to quickly frost your holiday cookies. And much like traditional royal icing, this easy sugar cookie icing dries quickly and develops a hard crust without being crunchy.
Before you run the other way screaming, “I’M SCARED OF ROYAL ICING”, stick with me because friends, this recipe mimics the look of royal icing without all the finicky consistency problems that a lot of people have with it.
In the past, I’ve never liked the overly sweet taste or hassle of royal icing but I’ve recently discovered that it just takes the right soft & thick sugar cookie recipe to balance out the taste.
Traditional Royal Icing vs. This Sugar Cookie Icing
- Traditional royal icing requires a level of skill and practice to get the consistency perfect and for it to harden properly. This recipe does not require any of that skill; all you need to know how to do is stir.
- Traditional royal icing recipes require egg whites or meringue powder that most non-bakers don’t have on hand. This recipe does not use either of those things, making it easier to make with the ingredients in your pantry.
- Traditional royal icing hardens and gives the cookie a crunchy texture, which a lot of people (myself included) don’t love. This sugar cookie icing recipe hardens, but does not get crunchy.
What makes this sugar cookie icing recipe so great?
- Can be made in one bowl, without an electric mixer.
- This sugar cookie icing recipe hardens without being crunchy.
- Does not include any egg whites or meringue powder.
- Is great when you want to make the cookies all one color, without much detailing.
- Although sugar cookie icing is sweet, this is great when paired with a soft, thick, flavorful sugar cookie recipe.
Tip: If you are looking to to do highly detailed piping, you will need a sugar cookie icing recipe that is a little stiffer than this one. For that, I recommend a traditional royal icing.
Ingredients for Sugar Cookie Icing
- Powdered Sugar (I recommend a brand like C&H, as some of the cheap brands can be more grainy)
- Water
- Light Corn Syrup (this gives it the shine; if you do not wish to use this, see substitute in recipe card below)
- Clear Vanilla Extract (oil-free)
- Almond Extract (oil-free)
- Salt
- Food Coloring
How to Make this Easy Sugar Cookie Icing Recipe
Step 1: Measure Ingredients & Mix
Measure out ingredients and pour into a medium sized mixing bowl. Using a rubber spatula, stir the sugar cookie icing for 1-2 minutes until it is smooth and glossy. When you start stirring, you may think it’s never going to work because it looks chunky but keep stirring and it will get smoother.
IMPORTANT: It will be at the correct consistency when you drive a knife through the center and the “crease” closes up in 15 seconds. If it takes longer than 15 seconds, you need to add more water. If it takes shorter than 15 seconds, you need to add a little more powdered sugar. *** Watch video above for a full tutorial or scroll to see a short consistency clip ***
Step 2: Add Food Coloring
Once smooth and glossy, mix in a tiny bit of food coloring as desired. If wanting to use multiple colors, this is when you will divide the icing into their own bowls before adding the color.
Coloring Tip: If using gel food coloring, dip the tip of a toothpick into the gel. Then slide the toothpick through the icing. This will help you control the coloring and will prevent you from making the icing darker than you want. It’s surprising how just a TINY amount of food coloring will color your icing.
Step 3: Test Consistency
After adding the food coloring, your icing should be slightly runny, while still keeping its body. To test the consistency, use the spatula to drizzle some icing back into the bowl. The goal is that your icing ribbons will hold for 2-3 seconds before disappearing back into the icing.
You can also test it out by scooping a circle onto a paper plate. If the circle quickly spreads beyond the circle, you’ll want to add more powdered sugar. The goal is that the icing is thick enough that it does not run over the edge of the cookie, but still thin enough so it melds together and creates a smooth finish.
If icing is too thick, add 1/8 teaspoon of water until correct consistency.
If icing is too thin, add 1 teaspoon of powdered sugar until correct consistency.
Note: Different climates and humidity levels can affect how dry the icing is, but this recipe can be adaptable by following the instructions above.
Step 4: Pour into Piping Bags or Bottles
Spoon the icing into piping bags or squeeze bottles with #2 piping tips. Although harder to control, you can also spoon the sugar cookie icing into plastic ziploc bags and snip off one corner.
Step 5: How to ice cut out sugar cookies
To decorate, first outline each cookie with the icing. Once outlined, fill in the rest of the cookie with the icing and use a toothpick to help spread the icing and fill in any holes.
Step 6: Eat or Store in Air-Tight Container
Enjoy the cookies immediately OR allow the icing to harden for about 12 hours, uncovered. You do not need to cover the cookies while they’re hardening. Once hardened, package individually in treat bags or add to your homemade cookie trays. The cookies will stay soft for 4-5 days in an airtight container.
Frequently Asked Questions:
Can you freeze cookies decorated with this icing?
I recommend waiting to ice the cookies until you’re a day or two from serving. In this case, bake the cookies and freeze unfrosted. When ready to decorate, allow the cookies to thaw at room temperature before decorating.
(You can technically freeze the cookies frosted in an airtight container, but I’ve found that they are more prone to forming crystals on the top which gives the icing a blotchy look.)
Can you substitute something for the corn syrup?
If you want to make your sugar cookie icing without corn syrup, you can substitute honey instead. Just note that your cookies may not have the same smooth & shiny finish.
Your icing won’t be bright white, which doesn’t matter as much if you’re planning to dye it with food coloring. For more ideas, check out my roundup of sugar cookie icing without corn syrup.
Need a delicious cut out sugar cookie recipe to pair these with?
As of recently, I’ve been loving using this recipe with my cut out sugar cookies. Depending on the size of your cookie cutter, simply adjust the baking time up or down a minute to accommodate size.
I love making them super thick (about 3/8″ thick), making them super soft. This recipe has been working great for me in terms of minimal spreading when baking.
Looking for a more “spreadable” Sugar Cookie Frosting?
Try out my favorite cream cheese buttercream sugar cookie frosting. Or for a more pipeable frosting, try my sugar cookie buttercream frosting.
Easy Sugar Cookie Icing Recipe
This easy sugar cookie icing takes the intimidation out of traditional royal icing recipes. It can be made in one bowl (without a mixer!) and is the perfect recipe to quickly frost your holiday cookies. And much like traditional royal icing, this easy sugar cookie icing dries quickly and develops a hard crust without being crunchy.
Ingredients
- 2 cups powdered sugar
- 6 teaspoons water
- 4 teaspoons light corn syrup Karo brand is best, see note below
- 1/2-1 teaspoon vanilla extract, oil-free start with 1/2 teaspoon and add more to your taste
- 1/2-1 teaspoon almond extract, oil-free start with 1/2 teaspoon and add more to your taste
- 1/8 teaspoon salt to help balance out the sweetness
- Food Coloring
Instructions
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Pour all ingredients a medium sized mixing bowl. Using a rubber spatula, stir the sugar cookie icing for 1-2 minutes until it is smooth and glossy. When you start stirring, you may think it's never going to work because it looks chunky but keep stirring and it will get smoother.
-
Once smooth and glossy mix in a tiny bit of food coloring, as desired. If wanting to use multiple colors, this is when you will divide the icing into their own bowls before adding the color.
-
After adding the food coloring, your icing should be slightly runny, while still keeping its body. It will be at the correct consistency when you drive a knife through the center and the "crease" closes up in 15 seconds. If it takes longer than 15 seconds, you need to add more water (1/8 teaspoon at a time). If it takes shorter than 15 seconds, you need to add a little more powdered sugar (1 teaspoon at a time). *** SEE TUTORIAL VIDEO IN THE POST ABOVE TO WATCH HOW I DO IT ***
*Different climates and humidity levels can affect how dry the icing is, but this recipe can be adaptable by following the instructions above.
-
Spoon the icing into piping bags or squeeze bottles with #2 tips. Although harder to control, you can also spoon the sugar cookie icing into plastic ziploc bags and snip off one corner.
-
To decorate, first outline each cookie with the icing. Once outlined, fill in the rest of the cookie with the icing and use a toothpick to help spread the icing and fill in any holes.
-
Enjoy the cookies immediately OR allow the icing to harden for about 12 hours, uncovered. You do not need to cover the cookies while they're hardening. The cookies will stay soft for 4-5 days in an airtight container.
Recipe Notes
Yield: This recipe makes enough frosting to decorate about 2 dozen cookies, depending on the size.
Sugar Cookie Recipes: My current favorite is this one.
Coloring Tip: If using gel food coloring, squeeze a drop of food coloring onto a paper plate. Then take a toothpick and dip it into the droplet. Then, dip the toothpick into the icing. This will help you control the coloring and will prevent you from making the icing darker than you want. It's surprising how just a TINY amount of food coloring will color your icing.
Corn Syrup: Karo brand works best, as cheaper brands can sometimes have trouble setting.
Corn Syrup Substitute: If you do not wish to use corn syrup, you can substitute honey instead. Just note that your cookies may not have the same smooth & shiny finish. Your icing won't be bright white, which doesn't matter as much if you're planning to dye it with food coloring.
Make-Ahead/Freezer Tips: I recommend waiting to ice the cookies until you're a day or two from serving. In this case, bake the cookies and freeze unfrosted. When ready to decorate, allow the cookies to thaw at room temperature before decorating. (You can technically freeze the cookies frosted in an airtight container, but I've found that they are more prone to forming crystals on the top which gives the icing a blotchy look.)
Nutrition
Savana Price says
01/11/2018 at 1:15 pmI just love these colors and they taste amazing!
Maria Ponce says
08/03/2018 at 8:12 amwhat about if you don’t have colorless vanilla or almond extract. and where can I find them
Melissa says
08/04/2018 at 9:49 pmHi Maria! If you don’t have colorless extracts, you can use the regular kind but it won’t be as bright of white. Which is totally fine if you plan to color the icing anyways. As far as where to purchase, I get mine from Hobby Lobby or Michaels (I’ve also seen it at Walmart) in the food crafting section. Wilton has a clear & oil-less vanilla that’s good for icings and they’ll often carry almond extract there too. Otherwise, since a majority of almond extract is clear I also just pick it up at a normal grocery store.
Cathy says
11/15/2018 at 2:13 pmMuch better than royal icing! Are these proportions of flavorings correct? I have a similar recipe that calls for a fraction of what this recipe does.
Melissa says
11/16/2018 at 3:04 pmHi Cathy! I like the icing to be nice & flavored, but feel free to start with half and then add more to your taste. A lot of icing recipes start with 1 cup of powdered sugar, but since this one is double that, the proportions may be double because of that?
Rae says
12/17/2018 at 1:58 amDoes this icing harden enough to stack the cookies?
Melissa says
12/17/2018 at 11:06 amIf you’re doing simple designs (flat, one color) then they’re usually safe to stack (I wouldn’t stack something with fine details because the icing won’t get *as* rock hard as a traditional royal icing and those details would likely smudge).
If you’re stacking, I also suggest making sure you’re using Karo syrup (the generic kind doesn’t always set the best), using oil-free extracts (another thing that can prevent it from hardening), and giving them a full 12-24 hours to harden. The icing will look hardened after a few hours but it’s usually not fully set inside until you let it dry overnight.
Hope that helps!
Kendra says
12/23/2018 at 3:04 pmCan you make the icing a day ahead? If so, best way to store it?
Melissa says
12/29/2018 at 1:01 amHi Kendra! Making a day ahead should be fine, I would just store it in a ziploc bag and make sure all the air is out. You will probably need to restir it day-of and maybe even add a few more drops of water since it will likely stiffen up a bit. I haven’t tried making it ahead myself, but it’s a pretty forgiving icing that even if it develops a bit of a crust, you should be able to moisten it a bit and stir it back into a nice consistency.
Hope that helps!