This easy cookie icing recipe is an excellent alternative to royal icing! It only uses 5 ingredients and can be made in under 5 minutes. This simple cookie icing sets shiny, firm but still soft. A simple icing that tastes delicious!
Combine powdered sugar, corn syrup, salt, and vanilla in a large bowl.
Start by adding 1 tablespoon milk and whisk. Slowly add more milk a few drops at a time, whisking after each addition. If you add too much milk, add a bit more confectioner’s sugar and whisk.
You are looking for an “outline consistency” which you will use to both outline and flood sugar cookies.
In order to get a completely opaque white icing with this recipe, especially to cover chocolate cookies, you will need to add white gel food coloring. A little goes a long way, but it will add just enough opacity so you can’t see the cookie underneath.
Even though you are using one consistency, you will still need to outline and then flood to ensure clean lines and smooth edges.
Notes
Yield – Enough to ice 40, 2-inch cookies.
Presentation – For perfectly opaque and white icing, add a little white gel food coloring.
Variations – Use clear vanilla extract, lemon extract or use lemon juice in place of the milk.
Storage – Store un-used icing in an air-tight plastic container with plastic wrap directly on the surface, or in sealed piping bag with a piece of tape folded over the tip.
Store iced cookies at room temperature in a single layer until they set fully (2 hours) and then stack and store in an airtight container at room temperature.