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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
A few little insights can transform your decorating from stressful to blissful.
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.
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.
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!
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.