Need a quick glaze to decorate sugar cookies? This powdered sugar icing for cookies is made with basic ingredients you likely already have on hand. Forget the meringue powder or corn syrup, this icing can be made with powdered sugar, milk, vanilla & almond extract, and a dash of salt. Great for icing my favorite cut out sugar cookies.
Ever since posting my easy sugar cookie icing recipe, I’ve gotten a few questions on whether or not the corn syrup can be removed from the recipe if you don’t have it on hand. The answer to that question is that you can, it will just be a different consistency and won’t have as much shine to it.
So instead of revamping that recipe, I decided to create this powdered sugar icing instead! It’s a perfect homemade cookie icing for quickly decorating sugar cookies for birthdays, Christmas, or any occasion when you just need a simple glaze.
Looking for a fluffier cookie icing? Check out my sugar cookie buttercream frosting recipe.
Ingredients for Powdered Sugar Icing for Cookies
- Powdered Sugar
- Milk
- Clear Vanilla Extract
- Clear Almond Extract (omit if you don’t like the flavor)
- Salt
- Food Coloring (optional)
- Sugar Cookies (these cut out sugar cookies are my favorite)
How to Make Powdered Sugar Icing for Cookies
Step 1: Add powdered sugar into medium-sized bowl and add milk, vanilla, almond, and salt.
Step 2: Use a rubber spatula to mix until smooth. The consistency should be thick enough that it won’t run off cookies, but thin enough that the icing “melts” back in on itself when you drizzle a spoonful over the bowl.
Tip: If your icing looks too dry, add 1 teaspoon of milk until it looks like the consistency in the video above. If it is too thin, add 1 tablespoon of powdered sugar until it looks like the consistency in the video.
Step 3: Once you reach the correct consistency, add food coloring. I recommend squeezing a dot of food coloring on a paper plate, dipping the tip of a toothpick through it, then swiping it through the icing. This will allow you to control the amount of color you add.
Tip: To achieve this peach color, I did 2 swipes of red with 1 swipe of yellow.
Step 4: Once colored, spoon the icing into a piping bag (or plastic bag with the corner snipped off). To ice the cookies, pipe an outline around the edge of the cookie then working your way from the outside in, fill in the center.
Step 5: Immediately after piping on the icing, use a toothpick to spread out the icing and fill in any holes. Top with sprinkles, if desired.
Step 6: Allow icing to dry on the cooling rack for 2-3 hours until the icing starts to firm up. Note that this powdered sugar icing will not completely harden, meaning that you don’t want to stack these cookies after they are iced. If you want an icing that completely hardens, you will instead want to make a traditional royal icing for sugar cookies.
Powdered Sugar Icing for Cookies
Need a quick glaze to decorate sugar cookies? This powdered sugar icing for cookies is made with basic ingredients you likely already have on hand. Forget the meringue powder or corn syrup, this icing can be made with powdered sugar, milk, vanilla & almond extract, and a dash of salt. Great for icing cut out sugar cookies.
Ingredients
- 1.75 cups powdered sugar
- 3 tablespoons milk any kind
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Food coloring optional
Instructions
-
In a large bowl, combine powdered sugar, milk, vanilla extract, almond extract, and salt.
-
Use a rubber spatula to stir mixture until smooth.
-
The consistency should be thick enough that it won't run off cookies, but thin enough that the icing "melts" back in on itself when you drizzle a spoonful over the bowl.
Tip: If your icing looks too dry, add 1 teaspoon of milk until it looks like the consistency in the video. If it is too thin, add 1 tablespoon of powdered sugar until it looks like the consistency in the video.
-
Once you reach the correct consistency, add food coloring. I recommend squeezing a dot of food coloring on a paper plate, dipping the tip of a toothpick through it, then swiping it through the icing. This will allow you to control the amount of color you add.
-
Once colored, spoon the icing into a piping bag (or plastic bag with the corner snipped off). To ice the cookies, pipe an outline around the edge of the cookie then working your way from the outside in, fill in the center.
-
Immediately after piping on the icing, use a toothpick to spread out the icing and fill in any holes. Top with sprinkles, if desired.
-
Allow icing to dry on the cooling rack for 2-3 hours until the icing starts to firm up. Note that this powdered sugar icing will not completely harden, meaning that you don't want to stack these cookies after they are iced. If you want an icing that completely hardens, you will instead want to make a traditional royal icing for sugar cookies.
Nutrition
Frequently Asked Questions
Does this icing need to be refrigerated?
Because of the high sugar content, cookies are safe to leave at room temperature for 2-3 days (any longer than that, you should refrigerate or freeze them since they contain milk).
Can I freeze powdered sugar icing?
Freezing iced cookies is safe to do, although the icing may become watery or sticky after removing them from the freezer and thawing (because of this, I recommend just waiting to make the icing until you’re ready to frost the cookies OR freeze the icing in a bag, thaw, and re-stir when ready to use). To thaw frozen cookies that have been iced, place them in the refrigerator to thaw or on the counter for up to a few hours.
If you have leftover icing, you can freeze it in a plastic ziploc bag. To thaw, place the plastic bag in the refrigerator until it is thawed. You will likely need to re-stir the icing before piping. An easy make-ahead tip for the holidays is to make all the icing ahead of time, freeze it in individual bags, thaw it, then re-stir when ready to use. You can also learn how to freeze sugar cookie dough so that it can also be made ahead of time.
Will this icing dry hard?
This powdered sugar icing will not completely harden, meaning that you don’t want to stack these cookies after they are iced. If you want an icing that completely hardens, you will instead want to make a traditional royal icing for sugar cookies.
Can I use this icing for intricate details?
This icing is best used as a solid glaze and is not great for intricate details (as the icing is thin and will spread). If you want to pipe on details, you would want to use a traditional royal icing for sugar cookies.
Jane says
Tasty & easy to whip up! Made with the kids and they loved the taste, as well. Will use again!
Cassie says
Delish!! And SO easy!! Dried well!