Sugar Cookie Icing Recipe -
Sugar Cookie Icing Recipe
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Sugar Cookie Icing
See how to make this top-rated icing recipe for sugar cookies. See more
  • READY IN 15 mins

Sugar Cookie Icing

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"This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire."

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Original recipe makes 1 dozen cookies' worth Change Servings
  • PREP

    15 mins

    15 mins


  1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
  2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2008

If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.

Most Helpful Critical Review
Jan 03, 2011

I did not care for this because of the flavor. Sure did look nice on the cookies, though.

Feb 14, 2006

Absolutely fabulous sugar cookie icing! This icing recipe is the "Holy Grail" of icing. I have been searching for an icing recipe that allows me to bake cookies that look like they were purchased from a designer cookie shop. Thanks to this recipe, my search is over! I've made this icing several times and it has never let me down! The icing sets up shiny and beautiful and the colors are so bright and glossy. I use the paste food colorings--that you can purchase at any craft store. The icing appears "wet", but it sets up nicely and you are able to stack the cookies. However, the icing isn't too hard. It's perfect. I've used this icing to make decorated butterfly cookies that most people thought I purchased at a bakery. I also made heart cookies for Valentine's day. I packaged them in individual cellophane bags and tied with a ribbon--a cute, inexpensive treat for friends and my children's friends. This icing's consistency is wonderful, too. I spoon it on cookies and work it around the shape. I use a paintbrush to add details, and the end of the paintbrush to add dots. And yes, I do add additional milk--a 1/2 tsp at a time. It's not a problem though. I add small amounts of milk until I get the right constistency. I can't say enough about this icing and how it has helped me to make gorgeous, professional-looking cookies for all occassions!

Dec 10, 2005

This worked great for me! I put the 1 cup of confectioner's sugar in the bowl, added 4 tsp of milk all at once and stirred it until evenly mixed. Then I added 1 tsp of vanilla extract (I know it only calls for 1/4 tsp, but you can never use too much vanilla extract) and stirred again until all mixed. Then I added a tablespoon of corn syrup and stirred until evenly mixed. At that point it was the perfect consistency for spreading and drizzling, and perfectly smooth. I tried using gel color to color it and that worked really well, but with another batch I just used regular food coloring and that worked just fine too. It dried very quickly, within 20 minutes I was able to add a second drizzle coat (of another color) without it sinking into the first coat. It took about 90 minutes to dry hard. I had no problem, using a single batch of this icing recipe, covering a 40-cookie batch of sugar cookies (average size 2" by 1.5") with a solid coat and a drizzle coat, and there was still some icing left over. Will be using this one again and again! :)

Nov 23, 2007

This icing is the best! I used lemon flavoring and it tasted great. The trick that worked for me in making this icing was add the 2 tsp. of milk to a bowl and then slowly stir in the powdered sugar a little at a time. It will come out smooth like the recipe says. You just have to be patient. Then add your corn syrup, flavoring and color.

Dec 16, 2003

You have to play around with the milk and corn syrup pretty much, but it's best to start with what the recipe calls for and add to desired consistency. This recipe was great. The glaze does take time to dry - overnight is best. But the colors don't fade and the icing dries shiny, but not too hard. I made this icing using both almond and lemon extract with superb results for both. The icing adds that big of extra flavor to boring old sugar cookie recipes but the flavor isn't overbearing. Cookies come out stackable and easy to transport after drying. This was my first time ever making decorated cookies and the person who received my cookie gifts asked me if I'd purchased them at a bakery! So I was very pleased with this recipe and will probably use it forever!

Dec 01, 2007

** 5 STARS! ** FABULOUS! I used this icing on my gingerbread men instead of Royal Icing because it requires egg whites. I added vanilla extract instead of almond extract. Placed it in sandwich bags, snip the corner, & piped it on the gingerbread men. NICE!!

Dec 13, 2003

It's easy and makes for a nice professional shiny and smooth finish. It's a very sweet icing but aren't they all? I did have to add a bit more milk and corn syrup to make it into a spreadable consistancy. Make sure you don't add too much of either ... otherwise it gets too runny. I used the almond extract as suggested but have also substituted it with clear vanilla and lemon extract. I think any extract will work. It takes a few of hours to harden and is stackable after that. I used a thin layer of this icing with the Best Rolled Sugar Cookies Recipe. This made a thick professional looking cookie.


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  • Calories
  • 43 kcal
  • 2%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

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

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