It took me years to find a recipe for sugar cookie icing that is as good as this one! This is a recipe that I have used lots of times for sugar cookies. It tastes yummy and it is easy to work with. Plus it dries nice and glossy. I usually let mine dry for at least 8 hours before stacking or packaging.
Decorating Tip: If you add a little more confectioner's sugar (powdered sugar) to the recipe below, you will have a thicker icing that you can use to outline the shape of your cookie. I use a #2 decorator tip. Then you can use the thinner icing to fill in the shape. I use the decorator tip #2 or #4 for that. I use a toothpick dipped in the icing for the small details of things.
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
- 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.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. Or you can fill a decorators bag and use a size 2 or 4 decorator tip to fill in the icing.