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 extract, 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. If making Christmas cookies, check out my formulas for How To Make Dark Green Icing (5 Shades!).
Step 4: Once colored, spoon the icing into a tipless 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.
Tip: For more decorating ideas, check out my 7 Easy Sugar Cookie Decorating Techniques guide!
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 or a thinner sugar cookie glaze.
More icing & frosting recipes:
- Christmas Cookie Frosting
- Royal Icing for Sugar Cookies
- How to Make Icing with Icing Sugar and Water
- Cream Cheese Frosting for Cookies
- 7 Easy Sugar Cookie Decorating Techniques
If you make this powdered sugar glaze for cookies, be sure to leave me a comment below and tag me on Instagram @designeatrepeat – I LOVE seeing what you made!
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
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
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In a large bowl, combine powdered sugar, milk, vanilla extract, almond extract, and salt.
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Use a rubber spatula to stir mixture until smooth.
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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.
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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.
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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.
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Immediately after piping on the icing, use a toothpick to spread out the icing and fill in any holes. Top with sprinkles, if desired.
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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.
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.
Nutrition
Frequently Asked Questions
Does this icing need to be refrigerated?
Because of the high sugar content, the iced 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. Traditional royal icing freezes better than this simple cookie glaze.
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 or my thinner (dippable) cookie glaze with powdered sugar.
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.
Kim says
So easy and tasty!!!! Will use over and over!!!!
Mary Siegismund says
Needed a quick recipe for cookies for tomorrow. Cannot wait to try!
Melissa says
I’m so glad it worked well for you! Thank you for leaving a review – I appreciate it so much!
Andre says
Hi, Can I microwave this icing? Thank you
Melissa says
I wouldn’t recommend that. If you need to make it thinner, you can add drops of warm water to re-moisten it.
Jessica says
I love this icing. You can add a bit more sugar or milk to adjust consistency. I usually apply with a butter knife so I add a bit more sugar to thicken it some. Dries soft but firm and when you bite the cookie you get a creamy, soft mouthful that compliments sugar cookies so well. I was able to stack them just one on top of the other which helped to save space in storing though I had to stack very carefully and I understand why it’s not recommended. Makes a tasty alternative to royal icing or buttercream icing. This is my second time using this recipe and is my going to be my go to now.
Melissa says
I’m so glad you like it, Jessica! Thanks so much for taking the time to leave a review – I really appreciate it!
Sarah says
Is the almond extract required?
Melissa says
No, you can replace it with extra vanilla! Almond does give it a great flavor though, if you have it!
Donna says
Your cut out cookie tips and icing are awesome. I had about given up on making these – they never turned out. Thank you so much!!
Melissa says
I’m so glad to hear that, Donna!!
Brian White says
I’d try this recipe with cardamom or orange zest as the flavoring.
I did make a simple glaze with powdered sugar, orange juice, and orange zest. After a couple of hours drying(setting up), these cookies can be stored in 2-3 layers between waxed paper, for delivering to friends. Glaze has a satin, not shiny, finish.
Isaiah says
Made it for a bowl of strawberries. Substituted vanilla extract for ground cinnamon (used less cinnamon though). Tasted pretty good. I’ll probably do it again.
Melissa says
So glad you liked it! Love the addition of cinnamon!
Cassie says
Delish!! And SO easy!! Dried well!
Jane says
Tasty & easy to whip up! Made with the kids and they loved the taste, as well. Will use again!