Easy Sugar Cookie Icing Recipe

This really is the best sugar cookie frosting ever! It gets hard without getting too crunchy, tastes great with vanilla, and can be colored to match any holiday. 

– 4 cups powdered sugar (480 grams) – 5 to 6 tablespoons milk divided, plus more if needed (75 to 90 ml) – 4 teaspoons light corn syrup – 1 teaspoon pure or clear vanilla extract Optional: Gel or liquid food coloring



For the outline icing, whisk powdered sugar, 5 tablespoons milk, light corn syrup, and vanilla extract in a large bowl until smooth. At this time, the mixture is thick.


Mix in 1 teaspoon of milk at a time until the frosting is outline-like. Ribbons of icing should fall back into the mixing basin for 3–4 seconds when you lift the whisk or spoon. 


To thin or thicken the icing, add milk or powdered sugar. Using food coloring, mix well. Reserve ⅓ of the outline icing mixture.


To create flood icing, add ½-1 tsp milk to the remaining 2/3 of the recipe until it reaches a flood consistency. Whisk or spoon should melt icing back into basin.


For cookie decorating, put outline and flood icing in separate piping bags and clip a small piece off each tip. Flood each cookie after lining it with outline icing. 


To relocate and fill icing gaps, use a toothpick. Wait 20–24 hours before stacking the cookies in a single layer in an airtight container to solidify the frosting.


Also See: 

Lemon Pound Cake Recipe