Easy Sugar Cookie Icing Recipes

SUGAR COOKIE ICING

Steps:

• Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it's too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.)
• If coloring the icing with different colors, divide into bowls and color as desired at this point.
• Transfer icing to a piping bag with a piping tip (I use Wilton 5.)
• Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)
• Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)
• NOTE: Don't miss all the coloring and decorating tips in the full article!
• NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

EASY SUGAR COOKIE ICING

Steps:

• Beat all ingredients together until the icing becomes thick, shiny and smooth. 5-8 minutes at low speed with a heavy-duty mixer, 8-10 minutes at high speed with a handheld mixer.
• Use medium consistency icing to make outlines. Add 1/8 tsp water for every 1/2 cup of stiff icing base. Use a flat utensil such as a small silicone spatula, angled spatula or straight spatula to mix. Stir slowly using a figure 8 motion until reaching soft or medium peaks. Avoid beating or mixing vigorously. Ice the outline of each cookie using a piping bag. This consistency is also great for detailed cookie decorating.
• Use thin consistency icing for covering a cookie. Add 1/2 teaspoon of water for every 1/2 cup of base icing. Use the same mixing instructions for a medium consistency. Flood the inside of each cookie using a piping bag.
• To check for correct thin consistency, take some icing on a spatula and drop it back down into the bowl. If it sinks after a full count of 10, then the thin consistency icing is correct. If not, add a couple drops of water at a time to your icing until reaching the proper consistency.
• Add food coloring using a toothpick. It's best to color your icing before diluting it to flooding consistency, as liquid coloring may contribute to watering down the consistency.
• Add additional flavor with liquid flavorings like vanilla extract or almond extract with 1/4 teaspoon at a time. Taste as you go until you reach the desired flavor. Like coloring, add these flavors before thinning the icing.

SUGAR COOKIE ICING

Steps:

• Decorate the cookies and enjoy!

SUGAR COOKIE FROSTING

Steps:

• In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.