Reviewed: Jan. 13, 2007

The glaze tasted like raw powdered sugar. I was a little dissapointed.

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Reviewed: Jan. 7, 2007

I must have done something wrong, because my glaze dried with a mottled look to it. It tasted great, though so I will still give it 4 stars. I will try again and hopefully have better results next time in appearance because this glaze tastes great!

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mrsbaldes

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Reviewed: Jan. 3, 2007

Quick and easy glaze for cookies. I used it on the Gelatin Spritz Cookies from this site with great results.

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 28, 2006

When I made it I used the amounts suggested, but added 1/2 teas or more of vannilla flavoring first time, and almond the second batch. I just added more confectioners' sugar to get to the way I wanted it to be. I will use again and again.

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Maura

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Reviewed: Dec. 24, 2006

I have been making sugar cookies for years and always save them til last because I hate icing them. They always stuck together and broke apart. With this recipe, they were so EASY and tasted so Awesome. I did add some Almond flavoring and just kind of eyeballed the amount of water til I got the consistency I wanted. My family absolutely loved this glaze. Like another member reviewed, "This is the one!"

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GoofyLisa

Cooking Level: Intermediate

Home Town: Bellflower, California, USA

Living In: Herculaneum, Missouri, USA

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Reviewed: Dec. 24, 2006

This is the first glaze I attempted and I have it used it twice now. It is great. It dries fast and isn't too sweet.

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Lori S

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Reviewed: Dec. 18, 2006

Fun alternative to regular frosting. Does look like something in a bakery. Per other reviews I added a bit of vanilla to my icing. It was a little runny I did notice but other than that very good glaze.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 17, 2006

2TBS of water is too much, especially if you add flavoring and coloring to the glaze. This is just one of those recipes that you kind of have to play around with to get it just right. I have used glaze recipes before with milk, but once the glaze dried, it had a mottled appearance. This recipe produced a very smooth, shiny and hard finish. I would have given it 5 stars, but I had to play around with it too much.

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ANNIEFRAN

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Reviewed: Dec. 15, 2006

Like other reviewers said, this glaze needs a bit of a flavor boost. I added several drops of almond extract, and it tastes wonderful! You can make it thicker by adding extra powdered sugar or thinner by adding water, so it's a very easy glaze to work with!

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Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 10, 2006

good glaze.

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Denise

Cooking Level: Expert

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Reviewed: Dec. 7, 2006

This is so pretty, it looks like something you'd buy at a real bakery.

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Wainy

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

The glaze was very runny so it was hard to color without the colors running together. It does harden up nicely though and has a good flavor.

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Lorenda Curry

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Reviewed: Oct. 13, 2006

This is a wonderful glaze! I used it on a pumpkin cookie, just dipped the tops into a bowl of the glaze, and they turned out perfectly.

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Amy

Cooking Level: Expert

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Reviewed: Jun. 3, 2006

this was perfect to put on halloween cookies i made. i backed sugar cookies in shapes of ghost and bones and this hardend perefectly and it looked so nice!

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: May 30, 2006

Way too runny for me. I had a thicker cookie and it just soaked right into it. I don't know.. maybe I should have added more powdered sugar!

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JESSIEJGTDK

Cooking Level: Expert

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Reviewed: May 29, 2006

This glaze tastes and looks great. It was a little difficult for my 3 year old to use himself, so I spread it on the cookies with a spoon, while he and my 2 year old daughter covered them with sprinkles. The 10 drops of food coloring makes really dark shades, so lighten up on the drops if you're looking for pastels.

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ELIMARIE

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Nagoya, Aichi, Japan

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Reviewed: Apr. 14, 2006

I used light cream instead of water. This was the perfect finish for sugar cookies.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2006

Looks just like store bought-I added more milk & corn syrup though.

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FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

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Reviewed: Feb. 8, 2006

This tastes perfect on the Pope Sugar Cookies recipe. You will probably want to add more powdered sugar to thicken it up. It dries hard, but takes at least an hour or more to do so. Works best painted on the cookie, otherwise it runs a lot. This recipe does exactly what I wanted it to do and tastes great.

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CALCOLERICH

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 2, 2006

Good stuff! I doubled the recipe because I didn't think ½ cup of glaze would be enough for the 25 or 30 Valentine's-themed gingerbread cookies I was making.. That was a mistake! I have loads of glaze in the fridge. I'll just have to make more cookies. :) I added maybe ½ tsp or so of almond flavoring so that it wouldn't just be the powdered sugar taste, and it turned out really nice. The icing colors did mottle on the cookies but they're going to be consumed by a two-year old, so who cares? :) Thanks for a great recipe.

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