Reviewed: Dec. 1, 2007

This glaze made my pumpkin-shaped sugar cookies come out beautiful! They were bright, shiney and hard enouph to stack. Some advice for those not-so-experianced bakers as myself...DO NOT PUT COOKIES IN FRIDGE AFTER GLAZING! The shine was GONE when I took them out due to condensation. :( Lesson learned.

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strawberryshortcake

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

Well, good heavens. It worked, nice and hard shiny glaze that held my 'glitter' nicely on my cookies. But now I have to go borrow the village's fire hose to blast the counters and walls of my kitchen! Messy....but what the heck.

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TRIXRON

Cooking Level: Intermediate

Living In: Bella Vista, Arkansas, USA

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Reviewed: Nov. 29, 2007

Great recipe! I added vanilla and a little more powder sugar. My sugar cookies turned out beautiful. I dipped the cookies, stirring after every cookie & the scraping the side of the cookie to remove some of the extra glaze. Then I drizzled another color randomly over the tops. Use a light color with a dark color like blue, green or red with yellow accents. They were smooth and shiny & no mottled colors...a bit messy but cookies with out a mess just wouldn't be right:)

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Wendy

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

Perfect every time! I use this recipe every Christmas.

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Heather

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Reviewed: Nov. 14, 2007

I'd like to give this a 4.5, but since I can't give it a half point, I'm giving it a 4 because it's kind of messy and a bit difficult to work with if you're not used to glazes... BUT the end result is AMAZING. I'm used to icing my cookies, so I'm used to spreading it with an icing spatula. You can't really do that with this recipe, as I quickly learned. It's much easier to just dip the tops of the cookies in the glaze; then shake the cookies with the glaze side perpendicular to the bowl to remove excess glaze; then turn them so that the glaze side is up in your hand and shake them side-to-side to distribute the glaze evenly on the cookie top. By doing it this way, my cookies ended up looking like they were professionally made, with a coating that is as tasty as it is pretty. I will definitely keep using this recipe and perfecting my technique!

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MCBARTKO

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 11, 2007

Fantastic flavor. A little hard to manage but only because I am a novice cookie froster.

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Andrea

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

When using this recipe, always, always always siftthe powdered sugar at least 2 or 3 times. This makes the glaze flow over the cookie a bit easier and will eliminate any blotches. This is a wonderful glaze.

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Chris Lidberg

Cooking Level: Expert

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Reviewed: Nov. 2, 2007

I really like this recipe. The icing/glaze was very user friendly. I used it to glaze cookies and then added more powdered sugar to thicken it up for piping small details. Dried quickly (90 min to 2 hours). I was icing alot of cookies so the glaze became thick so I just added a small amount of corn syrup, beat it in until I got the consistency I wanted again. Worked great. Thanks for the recipe!

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StephanieSuz

Cooking Level: Expert

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Reviewed: Nov. 1, 2007

This is a great base for sugar cookies. It dries to a hard finish and is easy to spread across the entire cookie. I did use milk instead of the water and liked it much better.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 19, 2007

You would think all sugar glazes are the same but the corn syrup really makes a difference. It was just perfect. I used milk instead of water. The icing was still very shiny, I thought.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: Oct. 7, 2007

This is a very good glaze for sugar cookies and you'll definityly want to double or triple the recipe because it doesn't make very much to follow it strictly. I tweak the recipe a bit by adding a little more water until I get the right consistency - I like it drippy enough so it spreads very easily. It dries very nicely and is shiny and hard.

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chicchick

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

I followed the recipe exactly but the glaze splotched up when I covered the cookies. I tried to use a small paint brush to even out the color but that didn't help either...not very impressed.

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Bridgett

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Living In: Sherwood, Arkansas, USA

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Reviewed: Sep. 14, 2007

Really adds a sweetness! Great glaze, I will use this a lot!

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Andrea

Cooking Level: Intermediate

Home Town: Saylorville, Iowa, USA

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Reviewed: Jun. 13, 2007

I made several colors in small dishes to decorate our sugar cookies and my kids went bananas with joy! I just let them decorate them as they liked and we had so much fun together! Great out-of-school project to pass the days away when it's too hot to play outside. I forgot to mention how delicious it was and beautifully it dried, thanks for the recipe!

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Apr. 5, 2007

I make lots of icings and frostings, and this is probably the worst one I've ever made. I followed it exactly and stirred lots, but the glaze separated once I put it on the cookies, and it dried with a strange, mottled look. Maybe it's good for lighter/pastel colours, but I was using rich, dark colouring and my cookies looked diseased! For the next batch I used "Sugar Cookie Icing" on this site (similar, but with milk) and it worked AWESOME!

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Rebekkah

Cooking Level: Expert

Home Town: London, Ontario, Canada

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Reviewed: Apr. 3, 2007

This is a great glaze. I read all the reviews and made changes such as 2/3 c sugar instead of 1 cup and used a little less water since I also added vanilla extract. It was just what I needed for my cookies. Thanks so much for sharing. It's a keeper.

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Ana D R

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Reviewed: Mar. 15, 2007

WAY TOO SWEET. I have a sweet tooth, but this frosting made my sugar cookies tooth-achingly sweet. Cut the sugar to 2/3 cups and I sometimes make lemon glaze with this recipe by adding 2 tablespoon lemon juice, 1 teaspoon lemon extract - which help cut the sweetness. My kids wouldn't touch the cookies with the original recipe, but after the alteration, we all enjoyed it. So reduce that sugar folks - yikes.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 4, 2007

This worked ok. It wasn't quite what I was looking for. Once the frosting dried it look very dull, but at least the flavor was good.

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K.A.P.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oxnard, California, USA

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Reviewed: Feb. 23, 2007

I thickened this with a lot of extra powdered sugar and used it as an icing. It was no more or less impressive than anything else I've ever homemade before. Doubt I'll ever bother with this again.

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Robs

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 21, 2007

Didn't use food coloring but I did add a little almond extract which toned down the powder sugar taste. Does have a professional finish. I'll definately use this again. :)

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