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.
Looking for a fluffier, spreadable icing? Try my Buttercream Christmas Cookie Frosting!
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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. Because let's face it, in order to achieve the best tasting sugar cookie icing, you need the best tasting cookie to go with it (and of course some delicious vanilla & almond extract!).
Traditional Royal Icing vs. This Sugar Cookie Icing
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. If you're looking for something with that true buttercream taste, try my Christmas Cookie Frosting!
Tip: If you are looking to do highly detailed piping or use it as the "glue" for gingerbread houses, you will need a sugar cookie icing recipe that is a little stiffer than this one. For that, I recommend traditional royal icing. Or if you want to dip these instead of pipe, learn How to Make Icing with Icing Sugar and Water.
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, i.e. Karo 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
Psst! For help achieving the perfect dark green frosting color for Christmas, check out: How To Make Dark Green Icing (5 Shades!).
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 below 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 ⅛ 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:
Because the icing is shelf-stable, there is no need to refrigerate the iced cookies. The iced cookies will stay soft for 4-5 days in an airtight container. I don't typically recommend refrigerating these iced cookies because the icing tends to accumulate moisture and make your cookie look a bit wet.
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.)
Once the icing is 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.
Because this uses shelf-stable ingredients (i.e. no dairy products), you can store the frosting at room temperature for a few days. Any longer than that, I like to store it in the fridge to keep fresh. When ready to use, let it come to room temperature, stir it back up, then frost your cookies.
If packaging in a plastic bag, I recommend letting the icing harden for up to 12 hours, uncovered. Once hardened, package in plastic bag.
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 ⅜" 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 (I've also got a Christmas Cookie Frosting color guide using this recipe!).
More icing & frosting recipes:
Easy Sugar Cookie Icing Recipe
Ingredients
- 2 cups powdered sugar
- 6 teaspoons water
- 4 teaspoons light corn syrup Karo brand is best, see note below
- ½-1 teaspoon vanilla extract, oil-free start with ½ teaspoon and add more to your taste
- ½-1 teaspoon almond extract, oil-free start with ½ teaspoon and add more to your taste
- ⅛ teaspoon salt to help balance out the sweetness
- Food Coloring
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- In a medium-sized bowl, add powdered sugar (2 cups), water (6 teaspoons), light corn syrup (4 teaspoons), vanilla extract (½ teaspoon), almond extract (½ teaspoon), and salt (⅛ teaspoon). Add an extra ½ teaspoon of vanilla and/or almond extract to your taste, if desired.
- 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 (⅛ 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.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Zach says
If you want to make a cake, and want to put wording like "Happy Birthday!" on parchment paper do you have to refrigerate it? So, my two questions are can you put this on a cake, and do you have to refrigerate it if you want to put it on a cake? Thank you!
Melissa says
Are you trying to create a lettering "transfer' using the parchment paper, where you write it out then peel it off? If so, this icing won't work for that. You will need to use traditional royal icing for that, as this icing won't harden enough to do a transfer.
Denys G King says
My daughter and I have been searching for the perfect Royal icing recipe that does not use eggs. THIS IS IT!!! It performed perfectly and had a beautiful consistency. Thank you!!!
Melissa says
Yay! That makes me so happy. Happy baking!!
Josh says
Thanks for this - do you need to refrigerate? If not, any idea how long they can stay in a container?
Melissa says
You don’t need to refrigerate and they’ll stay good for a few days. There’s a few notes about storage and freezing in the FAQ section on this post :)
Estella says
Hi Melissa...am I able to apply lustre dust (wet method) to this icing providing i let it dry? It seems it is usually applied to royal icing but I want to use your icing....
Thank you.
Melissa says
Hi Estella,
I think you should be able to! My only concern would be if it would cause the icing to not "harden" correctly (by causing some kind of reaction with the corn syrup) but I definitely think it's worth a try!
Michelle says
Hi.
Can the cookies be eaten right after applying the icing?.
Melissa says
You can eat them right after, but if you want them to "harden" a little you'll want to give them around 20 minutes :)
Kiki says
First off love this recipe! Wondering if this icing be made to secure cookies together, Like when making gingerbread houses? Or better going with royal icing ?
Melissa says
So glad you love it! This recipe wouldn't work for securing cookies together since it doesn't harden enough. So I'd definitely stick with royal icing for that!
Tracy a Harrington says
Just made these cookies and frosted them. I can’t tell you the last time I rolled out dough and used cookie cutters and then frosted them. But, I got to tell you that these ARE AMAZING! Thanks!
ALDAYS says
They were AWESOOOOOOOOOOOOME!!!!!!!!!
The Alday Family says
The cookies were AWESOME! We used them as Christmas cookies they were a hit! They are a nice moist. Anyone can make them. Have a Happy Holidays!?
~THE ALDAY FAMILY
cherie abbott says
Hi, I am new to making cookies, wondering can you stamp the royal icing to put names etc? and can you paint the royal icing?
Melissa says
Hey there! I've never tried stamping on royal icing, but I would a little leery of it because too much pressure may crack the dried icing (assuming you'd be using a traditional rubber-type stamp). Your icing would definitely need to dry for 24-48 hours for it to be all the way dried (as most of the time, it looks dry but the inside is still wet). That said, most cookie decorators instead use stencils and then airbrush on the designs or use a soft little sponge to "dab" on the color over the stencil.
If you do want to try the stamping method, here's a video that might help! https://www.youtube.com/watch?v=rfMEkrtR5dQ
Audra says
I can't tell you how excited I am to have found this icing recipe! I do not like royal icing at all, but decorating with buttercream isn't always easy. This recipe allowed me to pipe the decoration I wanted, tastes amazing and looks absolutely adorable! Thank you so much!!!
Melissa says
I'm so glad you loved it, Audra! Thanks so much for leaving a review! :)
Kendra says
Can you make the icing a day ahead? If so, best way to store it?
Melissa says
Hi 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!
Rae says
Does this icing harden enough to stack the cookies?
Melissa says
If 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!
Poornima says
Couple of doubts, please need your expert advice!!!
1. What is the shelf life of and how should we store unused frosting?
2. Can decorated cookies be refrigerated, if so how long will it stay good?
3. Can i use cornflour instead of corn syrup? If yes, quantity please.
4. How to pack decorated cookies individually?
Melissa says
Hello! I added most of those answers to the FAQ section of the post so that others can benefit :)
Re: Cornflour, I haven't tried that but I don't think it would work the same. If you do not wish to use corn syrup, you can use my other icing recipe without it: https://www.designeatrepeat.com/powdered-sugar-icing/
Cathy says
Much 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
Hi 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?
Maria Ponce says
what about if you don't have colorless vanilla or almond extract. and where can I find them
Melissa says
Hi 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.
Savana Price says
I just love these colors and they taste amazing!