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Butter Icing for Sugar Cookies

Read Reviews (173)

"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!" — Cali

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Original recipe makes 1 cup Change Servings

1 1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract

1 tablespoon milk
3 drops red food coloring
1 (2.25 ounce) jar red decorator sugar

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Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Mar 22, 2008

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.

—Laura

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Most Helpful Critical Review

Sep 30, 2003

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.

—Angie-One Love

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209 Ratings

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Dec 07, 2005

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.

—LisaMarie

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Aug 31, 2004

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.

—37cookies

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Jul 21, 2007

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...

—ernesta

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Dec 09, 2003

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

—ERIN CARO

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Nov 05, 2003

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.

—CLH201

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Dec 23, 2003

I think something is wrong with the measurements on this recipe. 1 TABLESPOON of Vanilla seems like it's too much. My sister and I tried it and all you can taste is the vanilla (WAY TOO STRONG).

—COOKIEK1

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Nutrition

Calories
162 kcal
8%

Carbohydrates
30.6 g
10%

Cholesterol
12 mg
4%

Fat
4.4 g
7%

Fiber
0 g
0%

Protein
0.1 g
< 1%

Sodium
32 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Icing for Sugar Cookies

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 162
Calories from Fat: 39

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.8g 14 %
Cholesterol 12mg 4 %
Sodium 32mg 1 %
Potassium 7mg < 1 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 0g 0 %
Protein 0.1g < 1 %
** Sugars 22.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
** Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.