That moment when you place a plate of decorated sugar cookies on the table is pure magic.
This icing is the reliable, delicious, and surprisingly simple way to create that magic in your own kitchen.
Why This Icing Wins Every Time
Forget fussy royal icing that needs a mixer and can taste a bit, well, chalky.
Our approach is simpler, tastier, and sets with just enough firmness to stack cookies without turning them into little tiles.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step, and knowing a bit about each one ensures success.
Here is what you’ll need to get started.
- Powdered Sugar: This is the foundation, providing sweetness and structure. Sifting is non-negotiable for a silky-smooth finish.
- Milk: Whole milk enriches the flavor and helps achieve the ideal consistency, but water works in a pinch.
- Vanilla Extract: A dash adds a warm, classic flavor. You can swap it for other extracts like almond or peppermint for fun variations.
- Gel Food Coloring: These concentrated colors give you vibrant hues without thinning out your icing, which is key for control.
A Quick Word on Sugar
Not all powdered sugars are created equal, and your choice here makes a visible difference.
For the brightest white icing, stick with conventional brands like Domino or C&H, which are finely ground “10-X” sugar.
How to make Sugar Cookie Icing?
The process is all about two simple consistencies: a thicker border and a thinner flood. Let’s break it down.
You’ll make these two icings in separate bowls, which gives you total control over your decorating.
Step 1- Making the Border Icing
In a small bowl, vigorously beat one cup of sifted powdered sugar with half a teaspoon of vanilla and one tablespoon of milk using a fork.
You’re aiming for a thick, toothpaste-like consistency that will hold a raised line when you pipe it.
Step 2- Piping Your Outline
Transfer the thick border icing to a squeeze bottle or a piping bag fitted with a small tip.
Then, carefully trace the outer edge of your cookie, creating a dam that will hold the thinner flood icing inside.
Step 3- Letting the Border Set
Give this outlined border a minute or two to dry just slightly.
This brief rest helps prevent the two icings from bleeding together when you add the next layer.
Step 4- Preparing the Flood Icing
Now, in another bowl, mix another cup of sifted powdered sugar with vanilla, starting with two tablespoons of milk.
This mixture should be thinner, flowing slowly like warm honey off your fork.
Step 5- Filling and Finishing
Pour or pipe the flood icing inside your bordered area, using the bottle’s tip or a toothpick to nudge it into all the corners.
If you’re adding sprinkles or sanding sugar, do it immediately, while the icing is still wet.
The All-Important Dry Time
Patience is the final ingredient. Your cookies will be dry to the touch in about an hour, which is fine for serving.
But for stacking or gifting, let them sit untouched at room temperature for a full 24 hours to harden completely.
Tips
A few little insights can transform your decorating from stressful to blissful.
- Practice your piping pressure and designs on a piece of parchment paper first. You can scrape the icing right back into the bowl.
- If your flood icing doesn’t quite reach the border, a quick touch with a toothpick can guide it into place seamlessly.
- For layered details like dots or lines, wait at least 15 minutes after flooding so your designs sit on top instead of sinking in.
- Store any unused icing in an airtight container at room temperature for a day, giving it a good stir with a fork before using it again.
Creative Flavor Twists
Vanilla is classic, but your flavor palette doesn’t have to stop there.
Swap the vanilla for a drop of peppermint oil for winter cookies, or use almond extract for a nostalgic touch.
Storing Your Finished Creations
Once fully dry, your beautifully iced cookies will keep beautifully.
Layer them between sheets of parchment in an airtight container at room temperature for up to a week, maybe even ten days, if they last that long.
Sugar Cookie Icing Recipe
Description
This easy sugar cookie icing is the perfect alternative to royal icing—no meringue powder or raw egg whites required! Sweet without being cloying, this icing sets beautifully so your decorated cookies can be stacked without smudging, all while keeping the tender texture of your cut-out sugar cookies intact. Made with just powdered sugar, milk, vanilla, and optional gel food coloring, it’s quick, simple, and kid-friendly!
ingredients
For the Border Icing
For the Flood Icing
Instructions
For the Border Icing
-
In a small bowl, use a fork to beat together powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth.Add more milk, 1/2 tsp at a time, until the mixture is very thick but still pourable.
-
Stir in gel food coloring, a few drops at a time, until desired color is reached.Avoid liquid food coloring—it thins the icing too much.
-
Transfer to a squeeze bottle or pastry bag fitted with a small round tip.Practice piping on parchment paper before decorating cookies.
-
Outline each cooled cookie with the border icing. Let dry slightly (10–15 minutes) before flooding.
For the Flood Icing
-
In a small bowl, combine powdered sugar, vanilla, and 2 tablespoons of milk. Mix with a fork until smooth.The icing should drizzle freely but not run like water. Add more milk or powdered sugar as needed.
-
Add gel food coloring as desired.
-
Fill the outlined cookies with flood icing using a squeeze bottle or toothpick to guide it to edges.Don’t overfill—leave a small gap from the border.
-
Let iced cookies dry uncovered at room temperature for at least 8 hours, ideally 24 hours, until fully set.Once dry, store between parchment paper in an airtight container for up to 10 days.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.4g2%
- Cholesterol 2mg1%
- Sodium 5mg1%
- Potassium 6mg1%
- Total Carbohydrate 22g8%
- Sugars 21g
- Protein 0.2g1%
- Calcium 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pro Tips: Use 10-X conventional powdered sugar (like Domino or C&H) for the whitest, smoothest icing. Organic powdered sugar may tint gray and absorb moisture differently.
Make-Ahead: Icing is best used the same day, but can be stored airtight at room temperature for up to 24 hours. Re-stir before use.
Variations: Swap vanilla for almond, peppermint, or citrus extract (start with 1/8 tsp). For extra shine, add 1 tsp light corn syrup.
