Recipe by 1 cook in the kitchen
"Shiny icing my mom loves to put on shaped sugar cookies. We decorate cookies around Halloween and Christmas; it's a great family tradition! Color the frosting with food coloring to your desired shade."
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light corn syrup
As this recipe's first reviewer I can happily report that no cookie icing gets the job done any easier, quicker or better than this. It's bright and glossy, and doesn't thicken so fast that you have to rush to get your cookies glazed. Other than having to add more milk than called for (certainly no biggie) this was just what I was after. I also appreciated that there no flavorings in the ingredients, something each cook can do on his/her own if they choose. For me, I liked the neutral flavor.
Like other reviewers said, it needed more milk. I'm not sure how much more, since I just kept adding it until it reached the consistency I liked. Maybe it's supposed to be 4 tablespoons of milk? After I fixed it, it turned out great. In piping bags, it was easy for my 3,6, and 8 years old to use.
Excellent! I would suggest taking a small portion of the colored icing and adding a drop more sugar to thicken. Use this mini batch with a small cake tip to outline your cookies or decorations first. Let the outline dry and then follow as written. This keeps the icing in the lines and avoids drips like the one in the photo. Tastes great!
I made Christmas cookies with these and the icing hardened nicely. I was out of light corn syrup so I made a simple syrup out of sugar and water. I used 1/4 cup of sugar and 1 tablespoon of water, brought it to a boil over medium heat and simmered for 5 minutes on low heat. I used an electric mixer to mix everything together, then separated into 2 batches and added coloring to one and left one white for the snowmen. My icing didn't come out super white because I used brown turbinado sugar instead of white sugar and I added vanilla extract, which also made it darker, but it still looked white enough. Great recipe!
This was perfect!! I used whipping cream instead of milk. Was just the recipie is wanted. Thanks!
Easy, easy, easy!!! Exactly what I wanted for my gingerbread men, and I can see many uses for more cookies throughout the year. I did not have corn syrup, so I substituted it with glucose syrup, and it worked great!
oh yes - this is perfect! I divided the frosting into three bowls after mixing and in one I put lemon extract and another got orange extract (just a teaspoon or so). So I had regular, lemon and orange flavored sugar cookies in the end. My kids loved loved them and I am now on my second double batch of the holiday season. I did add a little more milk but I think it's just a question of consistency when frosting. One batch was thinner but it got hard and shiny all the same. I didn't mess with using a brush or anything to frost the cookies - just spooned the frosting on top. Yeah, it got a little runny but it was all good.
Fabulous...easy to color...needed a little extra milk but will be my go to recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Shiny Cookie Icing
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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