Step 1

Pour all ingredients a medium sized mixing bowl. Using a rubber spatula, stir the sugar cookie icing for 1-2 minutes until it is smooth and glossy. When you start stirring, you may think it's never going to work because it looks chunky but keep stirring and it will get smoother.

Step 2

Once smooth and glossy mix in a tiny bit of food coloring, as desired. If wanting to use multiple colors, this is when you will divide the icing into their own bowls before adding the color.

Step 3

After adding the food coloring, your icing should be slightly runny, while still keeping its body. It will be at the correct consistency when you drive a knife through the center and the "crease" closes up in 15 seconds. If it takes longer than 15 seconds, you need to add more water (1/8 teaspoon at a time). If it takes shorter than 15 seconds, you need to add a little more powdered sugar (1 teaspoon at a time). *** SEE TUTORIAL VIDEO IN THE POST ABOVE TO WATCH HOW I DO IT ****Different climates and humidity levels can affect how dry the icing is, but this recipe can be adaptable by following the instructions above.

Step 4

Spoon the icing into piping bags or squeeze bottles with #2 tips. Although harder to control, you can also spoon the sugar cookie icing into plastic ziploc bags and snip off one corner.

Step 5

To decorate, first outline each cookie with the icing. Once outlined, fill in the rest of the cookie with the icing and use a toothpick to help spread the icing and fill in any holes.

Step 6

Enjoy the cookies immediately OR allow the icing to harden for about 12 hours, uncovered. You do not need to cover the cookies while they're hardening.  The cookies will stay soft for 4-5 days in an airtight container.