sugar cookie icing

This Sugar Cookie Icing recipe is made with just a few simple ingredients and incredibly easy to make too. Perfect for decorating sugar cookies for any holiday!

Easy Sugar Cookie Icing

(240 grams) powdered sugar

(30-45 ml) milk

corn syrup

vanilla extract

Gel food coloring

Combine the powdered sugar, 2 tablespoons (30 ml) of milk, light corn syrup, and vanilla extract in a large mixing bowl and whisk until well combined and no lumps remain. The mixture will be pretty thick at this point.

Add 1/2 teaspoon of milk (5 ml) at a time until the icing has thinned out and reached an outline consistency. To test the icing, lift the whisk or spoon from the mixing bowl, you should still see the ribbons of icing that fall back into the bowl for 3-4 seconds. If needed, add more milk to thin out the icing or add more powdered sugar to make it thicker.

Add the gel food coloring and mix until fully combined. Remove 1/3 of the mixture for the outline icing and set aside.

To make the outline icing:

Add 1/2 teaspoon of milk (5 ml) at a time to the remaining 2/3 of the mixture until the icing reaches a filling consistency. When you lift your whisk or spoon from the bowl, the icing should quickly melt back into the bowl of icing.

To make the fill icing:

Place the outline icing and fill icing in separate piping bags (or zip lock bags) and cut the tip off of each one. Outline each cookie with the outline icing, then use the fill icing to fill in the cookie. Use a toothpick if needed to move the icing around and fill in any empty spots.

Place the cookies in a single layer in an airtight container and allow the icing to fully harden for about 24 hours.

To decorate your cookies:

How to make beautiful Sugar Cookie Icing! Don&#039;t forget to check out my step by step photos and tips above!

Sugar Cookie Icing

sugar

milk

vanilla extract or almond extract

food coloring

Sift sugar then mix in the corn syrup and extract.

Add milk 1 tsp at a time until desired consistency is reached.

Add food coloring a little at a time until you reach your desired color.

This is a great and easy recipe for Sugar Cookies and a sugar cookie frosting.

Easy Sugar Cookies &amp; Sugar Cookie Frosting

unsalted butter (softened to room temperature (226 grams))

sugar ((200 grams))

vanilla extract²

all-purpose flour ((315 grams))

baking powder

salt

sugar,

Gel food coloring (optional)

candies and sprinkles for decorating (optional)

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

Add egg and vanilla extract and beat until completely combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients into wet until completely combined.

Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that's OK!).

Cover with clear wrap and mold into a disk.&nbsp; Repeat with remaining cookie dough in another piece of cling wrap.&nbsp; Transfer dough to refrigerator and chill for at least 2-3 hours3

Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.&nbsp; Set aside.

Generously dust a clean surface with flour and deposit one chilled cookie dough disk onto the surface.&nbsp; Lightly flour the dough and roll out to 1/8" (for thinner, crispier cookies) or 1/4" (for thicker, softer cookies).&nbsp; Continue to add flour as needed both on top of and beneath the dough so that it doesn't stick.

Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.4&nbsp;

Bake on 350F (175C) for 9-10 minutes5, or until edges just begin to turn lightly golden brown.

Allow cookies to cool completely on cookie sheet before moving and frosting.

Sugar Cookies

Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined.  If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable.  If you accidentally add too much milk, add powdered sugar until desired texture is reached.&nbsp;&nbsp;

If coloring the frosting, divide into bowls and color as desired at this point.

Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).&nbsp;&nbsp;

Pipe frosting on cookies and decorate with decorative candies, if desired.

Allow frosting to harden before enjoying (this took several hours for me and may vary for you depending on the consistency of your frosting)

Keep uneaten cookies sealed in an airtight container at room temperature.&nbsp;&nbsp;

Sugar Cookie Frosting

https://embed.mediavine.com/videos/oyapd2xdczj7f7kn2xjs

A simple sugar cookie recipe with an easy frosting (not royal icing!). No-spread sugar cookies. These are a great Christmas cookie recipe!

Easy Sugar Cookies (with frosting)

Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating!

Glossy Sugar Cookie Icing (that hardens)

c confectioners sugar

Tbsp milk or cold water ((more

tsp almond extract ((or your desired clear extract flavoring))

gel food coloring ((optional, desired colors))

In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.

For flooding and dipping, use a consistency that sticks well to your spoon and icing &#x27;drops&#x27; off slowly.

For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.

Cover with plastic wrap and refrigerate for up to 3 days.

Try this easy and beautiful Sugar Cookie Icing from Delish.com.

c. sugar

c. milk,

almond (or pure vanilla) extract

Do you decorate Christmas cookies ever year?

I’m not usually one for bad reviews but the recipe for the this and the sugar cookies really nailed me. 
I saved them to make for my sons Valentines Day Party, then realized the party was a day earlier than expected...none of which is your fault, but it meant I had to stick with these recipes because I had no time to switch. 

The cookie dough is dry, and unworkable. I had to add milk and knead it again to get it to even roll out properly. 

The icing dripped off the cookies, then didn’t set overnight, it’s not wet but still soft. And I know how to measure dry ingredients. So perhaps, a re-working of this recipe is in order cause now I’m stuck with these disaster cookies for my sons party: and I think all know how brutal 1st graders can be. 

thanks, 

an Angry Karen

https://streaming.hearstdigitalstudios.com/manual_upload/584af717d559304573b246f8/mp4/Sugar_Cookies_FRONT_1481307954_4000_hd_v3.mp4

This is the Only Basic Sugar Cookie Recipe You'll Ever Need.

An easy cookie icing that hardens quickly and tastes delicious!

vanilla extract (clear)

light corn syrup

milk (divided)

food coloring (gel is best)

Beat powdered sugar, vanilla, corn syrup and 1 tablespoon milk in a small bowl until smooth.

Add milk a little at a time to reach desired consistency.

Stir in food coloring to reach desired color. Decorate cookies and allow icing to set.

How to make an easy royal icing using meringue powder. Great for outlining, filling, and all your sugar cookie decorating needs. This recipe is essentially foolproof, can be made in advance, and includes a how-to video!

Easy Royal Icing Recipe

sugar ((500 grams))

½ Tablespoons meringue powder

water

IMPORTANT NOTE BEFORE YOU BEGIN: Your bowl and all utensils must be clean and grease free in order for the icing to whip properly.

In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl (you will need an electric hand mixer) combine sugar, meringue powder, and water. Beat on low speed until combined, then add vanilla extract (or other flavoring).

Gradually increase mixer speed to high and beat until icing forms stiff peaks (5 minutes or longer).¹

Divide and color icing as desired (I like to use gel food coloring).

Icing at this consistency can be used as a stiff outlining icing. To thin the icing for flooding/filling, tint as desired first (so that your outlining and flooding icing is the same tint), divide (so you have one bowl of outlining and one bowl of flooding icing), and then stir your bowl of flooding icing, adding about a teaspoon of water at a time until frosting reaches desired consistency. For me this usually means that if I pull my spoon out of the royal icing, the icing that drizzles off holds its shape for several seconds before dissolving back into a puddle.

First pipe your outlines with your outlining frosting, then fill with your flooding icing. Use the point of a toothpick to swirl/smooth the icing until it is smooth and even.

Allow cookies to dry completely before stacking/transporting, this will take several hours. I like to let mine dry overnight to ensure they are dried all the way through.

To Decorate Cookies:

https://embed.mediavine.com/videos/s7gxbseh5o9c5mzcozty

This is a simple and essentially fool-proof Royal Icing Recipe!

How to Make Royal Icing

This easy Sugar Cookie Icing recipe takes only minutes to make and it dries hard so you can stack or bag your beautifully decorated cookies!

sugar (, sifted)

vanilla extract ((use clear vanilla extract if you need the icing to be bright white))

salt ((optional

Gel food coloring (, optional)

Plain cooled sugar cookies (, for decorating)

Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it&#039;s too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it’s the right consistency and is ready to use.)

If coloring the icing with different colors, divide into bowls and color as desired at this point.

Transfer icing to a piping bag with a piping tip (I use Wilton 5.)

Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)

Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)

NOTE: Don&#039;t miss all the coloring and decorating tips in the full article!

NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615348519/w3oawsub2xdiij3usx0t.mp4

Best Easy Sugar Cookies are so easy, kid friendly, and will impress even the fanciest cookie connoisseur. Fluffy, soft, and super flavorful, bake up a batch this weekend, and let your kids help — this is a cookie for the whole family! 

BEST Easy Sugar Cookies

butter (at room temperature)

vanilla extract almond extract)

½ cups all purpose flour

cream cheese (softened)

(8 tablespoons) butter (softened)

almond extract (or vanilla extract)

milk (or as needed)

food coloring (optional)

Preheat oven to 350 degrees.

In a large bowl cream together butter and sugar.

Mix in salt, vanilla (and/or almond extract) and egg yolks until blended.

Add flour 1 cup at a time, mixing after each, until just combined.

Divide dough in half and shape each half into a ball.

Place on top of a sheet of parchment paper or a nonstick baking mat and roll out to 1/4 inch thickness (slightly thinner for more cookies, slightly thicker for bakery-style cookies though this will yield fewer cookies).

Chill rolled dough for 15 minutes.

Cut into shapes with cookie cutters and place at least 1 inch apart on a baking sheet.

Bake in preheated oven for 8-9 minutes (for 1/4 inch thick cookies. for thicker cookies they&#x27;ll need an extra minute or so, for thinner cookies take them out by 8 minutes.) and allow to cool on baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

While the cookies are cooling, prepare the icing. In a large bowl cream together cream cheese and butter until smooth.

Add extract and salt and mix til smooth.

Add 1 cup powdered sugar, followed by 1 tablespoon milk, mix until incorporated, and repeat (1 cup powdered sugar + 1 tablespoon milk) until all of the powdered sugar is incorporated. Mix on high speed until light and fluffy, add additional milk 1 tablespoon at a time as needed to get a light and airy frosting. Add a couple drops of food coloring if desired.

Spread on cooled cookies and add sprinkles if desired. Store at room temperature or chilled in airtight container up to 1 week.

prepare the frosting/icing

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