Recipe by MakeItHealthy
"This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire."
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assorted natural food coloring
This icing recipe worked SO well - dried hard and kept it's colours. I used a piping bag and various tips and they all held their shape. It did take more than 2 tsp of milk to make it smooth, more like 2-3 tbsp. I left out the almond flavoring and used vanilla instead. We frosted 'Soft Christmas Cookies' (from this website) and I was really pleased with the results. I am going to try it next time with orange or mint extract for a change.
I followed the directions exactly and the milk and powdered sugar didn't come out smooth and adding the sugar syrup only made hard clumps. I added all the syrup 2 tsp. at a time and then more milk to get a bit of a glaze with hard sugar balls in it. If it wasn't so late & I didn't have work in the morning I would have tossed the stuff out made a glaze without graduated sugar.
This icing works very well. It stays nice and fluid while working, and dries firmly with a nice sheen. Love the almond flavor!
I can't believe this recipe is at the top of the search when I google "healthy frosting for cookies." There is nothing healthy about this recipe. Low-fat milk is not healthier, it's pointless. Saturated fats (not trans) are good for you and too much sugar is bad. I would suggest using something else to make creamy frosting. I covered a birthday cake in cream cheese and banana frosting. No extra sugar added! That's as healthy as you can get. I guess I need to cover my cookies with a similar recipe. Back to the kitchen.
Good, makes alot of sugar water.
This was quick and easy to make & creates a nice, glossy, hard coating. However, the recipe, as is, makes enough for TWO dozen 2" x 3" cookies. I'm not sure why the recipe was written to make so much simple syrup when you only need 2 tsps of it, so I halved that part of the recipe....1/4 cup white sugar mixed with 1 Tbsp of water & used what was left (yes, there was still extra!) for a glass of iced tea.
This worked well and decorated easily. However, I think that having so much leftover syrup is a waste.
A couple of tips - SIFT your powdered sugar. I didn't use my electric whisk (but if doubling do so) I sifted the sugar and used a small hand whisk. If the icing seems to thick, thin with more sugar syrup - a little at a time. Whisking well after each addition. These dried glossy and it was really easy to work with.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Sugar Cookie Icing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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