Here's a terrific recipe for icing sugar cookies, no raw egg whites. For any recipes that require egg whites, you can purchase dried, powdered egg whites at cake-decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites, then you can still lick the bowl!

Butter Icing for Sugar Cookies

confectioners' sugar

butter, softened

vanilla extract

milk

red food coloring

(2.25 ounce) jar red decorator sugar

Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.


I've used this recipe a few times now.  And I love it.  I just want to leave a note about the vanilla.  It seems that when using real vanilla extract 1 teaspoon is plenty and when using imitation vanilla the tablespoon is more appropriate.   Thanks to everyone else who rated this first or I might not have figured out what was wrong.

This recipe is good yet, I made some adjustments to make it better.  Instead of butter I used cream cheese the icing seemed to hold together better and I used almond flavoring in place of vanilla. After my slight adjustments I can then make this icing thick enough for cinnamon rolls or thin enough to 'paint' my christmas cookies. Thanks for the submission.

This was a wonderfully simple icing recipe. Instead of using the full tablespoon of vanilla I used just 1 tsp of almond flavoring and it turned out great, especially when paired with the cream cheese sugar cookies recipe from this site. Add a few drops of different colors, spoon into a ziploc baggie and I was good to go. After about 2-3 hours the icing hardened enough to stack the cookies.

I usually read the reviews first and boy do I wish I had this time! I was in a hurry so used 1 TBSP of Pure Vanilla Extract... Oh My Gosh! I added Cherry Flavoring to try to hide the vanilla taste as well as more margarine and powder sugar. Definitely NOT 1 TBSP of Vanilla! It was alright besides the strong strong vanilla taste. Seems to set o.k. Pretty glaze w/red food coloring.

the flavor is good but it didn't harden like i wish it would. the icing smeared after i placed the cookies in their bags...

This recipe was fast and turned out very creamy. However it calls for WAY too much vanilla. Half the amount is a better guess.

Great recipe! I doubled the batch, only used 2 tsps of Vanilla (total) and subbed half-n-half for the milk (it makes the frosting stiffer). also in a double batch, I only used 2 1/4 cups confectioner's sugar. Frosting dried with in an hour, looks great, tastes even better!

The whole tablespoon of vanilla was too much-and without the foodcoloring, it makes brown icing.  I would lessen the vanilla to a tsp., not a whole tablespoon.

Great glaze for anise cut outs.

Note: Please use clear vanilla extract which is available at Michael's, etc. Clear vanilla prevents the brown icing!!

butter icing for sugar cookies

Servings: 1

Cost: $19.89 /serving

Author : Cali

Ingredients

Instructions

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