Sugar Cookie Icing That Hardens
Sugar cookie icing that hardens to a smooth, shiny shell with a softer bite and a hint of almond. Easy to color, pipe and flood for Christmas cookies.
Servings: 32 cookies (about 3/4 cup icing)
Calories: 38kcal
Ingredients
- 2¼ cups powdered sugar
- 2 tablespoons light corn syrup
- ½ teaspoon clear vanilla flavoring
- ½ teaspoon almond extract
- 2-3 tablespoons milk
- Gel food color (optional)
Instructions
- Using a medium size mixing bowl, stir together the powdered sugar, corn syrup, clear vanilla, almond extract and milk. Stir until no lumps are visible.2¼ cups powdered sugar, 2 tablespoons light corn syrup, ½ teaspoon clear vanilla flavoring, ½ teaspoon almond extract, 2-3 tablespoons milk
- Evenly divide the icing between 4 small bowls. Add 3 - 5 drops of the desired gel food color to the icing.Gel food color
- When you are ready to decorate your cookies, pour the icing into individual quart size ziploc bags or piping bags. Allow the iced cookies to sit for 12 - 24 hours to fully set and harden.
Video
Notes
Tips:
- I only use gel food coloring, because liquid coloring adds extra liquid that thins the icing and keeps it from setting properly.
- I start with the smaller amount of milk. If the icing gets too runny, I stir in a little more powdered sugar, and if it's too thick, I add milk a few drops at a time.
- I decorate cookies only once they're completely cool, and I add sprinkles right away while the icing is still wet so they stick.
- I let the iced cookies dry uncovered for 12 to 24 hours before stacking or packing them, even if the tops look dry sooner.
- Squeeze bottles work in place of the bags, and they're easier for kids to handle. The recipe doubles easily.
Storage:
Keep leftover icing in an airtight container or in the bags in the refrigerator for up to 3 days, and bring it to room temperature before using. Freeze leftover icing for up to 1 month and thaw it in the refrigerator overnight. Once the icing is fully dry, store decorated cookies in an airtight container at room temperature for up to 1 week with parchment paper between the layers, or freeze them for up to 1 month. The icing loses some of its shine in the freezer.
Nutrition
Calories: 38kcal | Carbohydrates: 10g | Protein: 0.03g | Fat: 0.03g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 2mg | Sugar: 9g | Vitamin A: 2IU | Calcium: 1mg | Iron: 0.01mg
