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!
I'm obsessed with this recipe! It does need a bit more milk, but other than that it's great!
I never have corn syrup in the house, but always have maple syrup. Used that in place of corn syrup and it was great! (A very, very subtle maple syrup flavour, if you're looking for it. Turned the icing just a very faint shade of beige, but once you add food colour, you wouldn't even notice it.) My daughter loved this icing so much, she started suggesting we do cookies with this icing in lieu of a birthday cake!!!!!! Note that if you want to put sprinkles on top (like in the photo), you must ice and then sprinkle that same cookie, and then repeat. Don't wait to pour all the icing before starting to sprinkle! The icing hardens so fast that by the time you finish pouring it all, the icing is already dry and the sprinkles won't stick!
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!
* 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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