This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.
Absolutely hands-down the greatest glaze I’ve ever made! I think the difference is in using the corn syrup. I’ve tried making this recipe using both milk and water as I’ve made this glaze many times already… I definitely have found that the makes it taste much better. As some of the other reviewers found, using the milk DOES make the finish somewhat matte, but it still looks great and tastes even better with milk. It works wonderful with food coloring too. I put this glaze on the “Best Rolled Sugar Cookies” from this site and WOW, what a combo!!! People go nuts when they try these cookies. Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too. Dries nice and hard! GREAT RECIPE! I’ve used it time and time again!!
Read MoreThis was tough for me to rate. So, for me this recipe gets 4 stars based on presentation. The way this glaze dries is terrific and looks great on the cookies. You can do some great things with this recipe. However, for flavor, I would have to give it 3 stars. I made it according to the recipe and it just didn't really do much for us in terms of taste. They cookies looked great, but fell a little short in the taste department for us. Maybe I will try experimenting with some different extract flavors and see if I can make this work all around. Thank you for sharing your recipe!
Read More Absolutely hands-down the greatest glaze I’ve ever made! I think the difference is in using the corn syrup. I’ve tried making this recipe using both milk and water as I’ve made this glaze many times already… I definitely have found that the makes it taste much better. As some of the other reviewers found, using the milk DOES make the finish somewhat matte, but it still looks great and tastes even better with milk. It works wonderful with food coloring too. I put this glaze on the “Best Rolled Sugar Cookies” from this site and WOW, what a combo!!! People go nuts when they try these cookies. Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too. Dries nice and hard! GREAT RECIPE! I’ve used it time and time again!!
Like other reviewers said, this glaze needs a bit of a flavor boost. I added several drops of almond extract, and it tastes wonderful! You can make it thicker by adding extra powdered sugar or thinner by adding water, so it's a very easy glaze to work with!
I used this on my sugar cookies and I found it to be a little too thin and I had to redip my cookies after it dried. I think it would work out better to add more powdered sugar to thicken it up a little. I thickened it up a whole lot after I was done glazing the cookies and put it into a frosting bag with a fine round tip ( I also added food color ) and I piped on the details I wanted and this turned out great! I also added a little vanilla to it because I found it to be a little bland as is. I think next time, also, I'll try it with milk instead of water. Update: I thickened it quite a bit this time, but it was still flowy enough to dip the cookies and this worked out much better. It coated them better and it dried clearer and shinier. Also, I put it in a glass pie plate so I could fit some of my bigger cookies in there. I still just used water; didn't try it with milk in the glaze. Lastly, I do double the recipe, otherwise it's not enough and do stir the glaze before dipping each cookie.
This glaze made my pumpkin-shaped sugar cookies come out beautiful! They were bright, shiney and hard enouph to stack. Some advice for those not-so-experianced bakers as myself...DO NOT PUT COOKIES IN FRIDGE AFTER GLAZING! The shine was GONE when I took them out due to condensation. :( Lesson learned.
Been meaning to review this since last Christmas! This is the coolest glaze. It keeps the intensity of color when food pastes/cake decorating gels are added. I find that a kid's paint brush (found in those water color kits) works great to spread glaze out for detail work. Great!
This is a good basic glaze. Thicken a bit to use with squeeze bottles and so it doesn't run off the side of the cookie. Kids have a great time with the squeeze bottles and it is easy for them to use. One review suggested using milk, but I found that the glaze dries with a matte finish instead of the shiny finish when water is used. It's still great either way, just a different effect.
Perfect texture, high shine and color that adjusts easily with food coloring. Used this to let 4 year olds paint sugar cookies with paintbrushes. They loved it! Stays moist long enough to add sprinkles but dries quickly enough to pack up when it's time to split up the cookies painted and go home. Great taste and texture, not crumbly or crackly. Adheres to cookie just right. I've used lots of glazes, this is THE ONE.
This was such a simple, delicious icing recipe! I used it to decorate heart shaped cookies for Valentine's Day. I made a ton of different colors, which was a lot of fun. My advice... let them set overnight before trying to stack them. Some appeared to have hardened, but just the top layer had done so and I messed a few up. Everyone at work loved these cookies!
I used light cream instead of water. This was the perfect finish for sugar cookies.
I used light cream instead of water. This was the perfect finish for sugar cookies.
I took the suggestions of previous reviewers and 1. used 2 tbsp of corn syrup 2. used a little over 1 tbsp of water and 3. added a couple drops of almond extract. The glaze turned out PERFECT - it was a perfect consistency, had a perfect texture and flavor and kept a beautiful shine, even days later!
This glaze is perfection! I use it every year along with the Butter Cookies II recipe on this site and they always are gobbled up quickly. The only things I will caution bakers about is that you definitely need to start with the wet ingredients first: Syrup, Water and Flavoring (if using). Then slowly add in the Confectioner's Sugar a few tablespoons at a time until you get the desired consistency. The instructions are a little misleading and can be a disaster if you try to simply combine all together at once! I like many others add a hint of Almond Extract to my glaze but it works with really any flavoring. Great recipe!
Yum..Yum!! This is great...I usually make a confecitoners sugar and milk frosting for my sugar cookies but I was looking for something shiny and new this time and the corn syrup does the trick. I do not like a thin frosting/glazes so the only change I made was to add 1 1/2 cups confectioners sugar (instead of just one) to make it thicker..if it is to thick you just add a sprinkle of water and..perfecto! Threw the frosting in a baggie, cut off the tip and swirled it on...I ended up with a perfectly thick, shiny and very easily spreadable frosting...will always use this recipe from now on!! oh yeah I used a food coloring paste for a brighter color, and corn syrup with vanilla in it.
This was tough for me to rate. So, for me this recipe gets 4 stars based on presentation. The way this glaze dries is terrific and looks great on the cookies. You can do some great things with this recipe. However, for flavor, I would have to give it 3 stars. I made it according to the recipe and it just didn't really do much for us in terms of taste. They cookies looked great, but fell a little short in the taste department for us. Maybe I will try experimenting with some different extract flavors and see if I can make this work all around. Thank you for sharing your recipe!
Wow...needed a quick glaze for last minute Halloween cookies and this was perfect! Thanks so much. I will be using this from now on!
This is such a great recipe! It works so nicely and tastes just like the icing they have on cookies in the store. I made fall themed leaf cookies with this; I tried to get a marbled effect two ways. First, I tried piping an outline on each cookie with one color of glaze and then filling the outline in with the same color. Than I piped in the center with a different color and marbled it slightly with a toothpick. This worked ok, but the glaze was runny and had a tendency to drip off, making a mess. So at the end, I poured two colors of glaze into one bowl and dipped the cookies in. They came out beautifully marbled and it was so much easier! After the colors dried, I piped veins onto each cookie with dark brown glaze that I added extra powdered sugar to, so that it would be thicker. The cookies were awesome and looked beautiful....everyone loved them!
This glaze was good but was not everything I had hoped for. It was very runny and messy which I had been lead to believe from the comments it would not be. The first batch I made I used water which I thought was disgustingly sweet with very little flavor so I added some vanilla. The second batch I used milk and vanilla and it was much better. Despite the mess in decorating it dried hard and made it easy to pack and ship the cookies. One tip: Make sure you add any sprinkles etc. as soon as you add the glaze, or it will dry and you won't be able to add it.
OK - What did I do wrong? I followed the recipe, but the glaze is not drying! It stays gooey, and wet. Tasty, yes. But wet. Any suggestions?
This was really easy and worked well for decorating bowling pin sugar cookies. It sets relatively fast and was easy to work with. I just realized I haven't eaten any decorated cookies yet, so I'll have to edit if the taste isn't up to par. I used a paint brush to apply to the cookies.
LOVE, LOVE, LOVE this frosting. It is exactly what I was looking for. Very easy to use and dries extremely well. You can even stack your cookies. This opens up a whole new world of baking for me. Thanks.
I found this easy to work with, as it stayed where I wanted it to and didn't run all over the place. I used milk like some suggested, and added a drop of almond extract for extra punch.
Add more sugar to make it thicker. Used milk instead of water. Does take about 2 hours to dry completely. Awesome effect when you drizzle one color over the other when it is still very wet (looks like zebra stripes!)
The very best glaze I have worked with. The kids and I have made Christmas and Easter cookies now with this recipe and have created some beautiful designs - even for 3 and 5 year olds! I usually dip the cookies first, let them dry overnight, and then decorate with the kids the following day. I always double the recipe, too, so that we have plenty of color choices - and buy paintbrushes just for this use and keep them with my food coloring. TERRIFIC!!!!
This tastes perfect on the Pope Sugar Cookies recipe. You will probably want to add more powdered sugar to thicken it up. It dries hard, but takes at least an hour or more to do so. Works best painted on the cookie, otherwise it runs a lot. This recipe does exactly what I wanted it to do and tastes great.
EXACTLY the way i remember my mom's tasting! I paired it with "The Best Rolled Sugar Cookies" from this site, and as I said in my review of that recipe: My kids seriously cried when I cut them off from the cookie jar.
Absolutely hands-down the greatest glaze I’ve ever made! I would give it 10 stars!
this glaze was great- shiny and hardened quickly- I was able to stack them in a few hours without destroying pattern. I made Eastre designs and had huge compliments. People thought they were store bought!
LOVE this glaze!!! Like another I paired this with the best sugar recipe on this site and thought they are great pair! After reading reviews I will try with milk next time and not water. BTW the corn syrup I used had vanilla in it.
This recipe was awesome! When i made it i just added a little vanilla, to add to the taste!
It was pretty good. Definitely better the next day!! Would probably make again but would add some vanilla for more flavor
I make this basic recipe all the time, but I use less corn syrup and water. Start with less and add until it is the consistency you want. I would beware of those who recommend using milk instead of water. If you use milk, you will need to refrigerate the cookies or eat them immediately. Not a good idea to leave them out and let the milk go sour. JMHO. For those who complain of the glaze not having enough color, I suggest you use the gel type food coloring rather than the liquid. The gel is very concentrated and you will get very intense colors.
Solid recipe, I use water but add almond extract or butter extract (depends on the crowd) for flavor. This is a hit every time. Word to the wise, do not refrigerate to dry! Something about being up all night before kindergarten graduation making graduation caps for all the classes and having no more room for putting cookies away to dry until morning, popped them in the fridge and lost a good 40 or so! Lesson learned! Still had enough for the little ones, just not extras for the parents! Thanks for sharing!
This glaze makes sugar cookies so pretty, and I used someone elses suggestion of adding flavor by using different extracts, it was a great idea. Thanks!
Just what I was looking for. This appears to be exactly the same glaze used on the expensive bakery cookies. I agree it could use a bit of flavor, but it is personal preference. Definitely double the recipe to cover a single recipe of sugar cookies.
I glazed cut-out sugar cookies then sprinkled with colored sugar and decorated with mini M&Ms. Fast and easy and turned out really cute! This is an easy recipe to use....I will be experimenting with it. Thank you!
I love how easy this recipe is to make and apply to sugar cookies. It works great to dip cookies in and let it roll off. I especially love how it dries to a very shiny hard finish. Tastes good and can be stacked with other cookies, without the worry of the icing getting smudged. I use this recipe for every holiday!
Absolutely the perfect glaze for my Cream Cheese Sugar Cookies. I did add just a little vanilla extract. Recipe as is was the perfect amount for the amount of cookies I had, 27 cookies. Great recipe. Made my homemade cookies look like bakery bought!
Five stars for texture and eye-appeal. Three stars for taste. It needs vanilla or something to tone down the icing sugar flavor
It was the shiniest glaze I have ever found. Made a beautiful glaze for my sugar cookies. I found that less water made it perfect. I also found I didn't need to use a spatula, I just dipped the cookie upside-down and twisted. I am not sure if you need to let these air dry or freeze. I froze them to try and get them to set quicker. They stacked better than any other glaze/icing I have used but still got smudges. Any suggestions? I am still experimenting.
I like this glaze. Very pretty! I sprinkled just a tiny bit of colored sugar into it while wet. They turned out quite pretty. My second time making this taught me that I made a mistake in this the first time...one I had to figure out how to repeat! I used 2 Tblsp light corn syrup and only 1 Tblsp rather than the other way around. The original way made it too runny for me.
I used this recipe to drizzle over biscotti. It was very watery. I wish I would have used additional powdered sugar to thicken it up a bit. I also added some vanilla to give it some flavor.
easy to work with. Stays liquid enough to finish the batch, as long as there is a decent quantity still in the bowl. Works to drizzle with spoon or paint on with the back of the spoon. Highly recommend!
it's sooo good with crisco butter flavored shortening!
great stuff! Made it w/ milk instead of water. Added a tiny splash of lemon extract, (reminds me of my Mom's old recipe)
I like to use white grape juice instead of water or milk, it definitely gives you that little bit of flavor you are looking for. It doesn't matte the finish like milk. Experiment with other juices and see what you like.
After reading all the great reviews, I was very disappointed in how this glaze turned out. It was very thin and didn't taste good. I followed the recipe except for adding a little vanilla and extra powdered sugar (for some flavor and thickening). The next day, my cookies were soggy and not pretty. I ended up not being able to take them to my friends like planned. I'm not sure what went wrong.
I have been making sugar cookies for years and always save them til last because I hate icing them. They always stuck together and broke apart. With this recipe, they were so EASY and tasted so Awesome. I did add some Almond flavoring and just kind of eyeballed the amount of water til I got the consistency I wanted. My family absolutely loved this glaze. Like another member reviewed, "This is the one!"
Excellent! I did add 1 tsp clear vanilla. Be sure to add the water gradually until you reach the desired consistency.
I make lots of icings and frostings, and this is probably the worst one I've ever made. I followed it exactly and stirred lots, but the glaze separated once I put it on the cookies, and it dried with a strange, mottled look. Maybe it's good for lighter/pastel colours, but I was using rich, dark colouring and my cookies looked diseased! For the next batch I used "Sugar Cookie Icing" on this site (similar, but with milk) and it worked AWESOME!
This is good, but I did have to keep making it since I found it didn't make enough for 1 whole batch- my cookies were pretty large though! The glaze itself, is tasty and easy to use.
Didn't use food coloring but I did add a little almond extract which toned down the powder sugar taste. Does have a professional finish. I'll definately use this again. :)
I'd like to give this a 4.5, but since I can't give it a half point, I'm giving it a 4 because it's kind of messy and a bit difficult to work with if you're not used to glazes... BUT the end result is AMAZING. I'm used to icing my cookies, so I'm used to spreading it with an icing spatula. You can't really do that with this recipe, as I quickly learned. It's much easier to just dip the tops of the cookies in the glaze; then shake the cookies with the glaze side perpendicular to the bowl to remove excess glaze; then turn them so that the glaze side is up in your hand and shake them side-to-side to distribute the glaze evenly on the cookie top. By doing it this way, my cookies ended up looking like they were professionally made, with a coating that is as tasty as it is pretty. I will definitely keep using this recipe and perfecting my technique!
This is VERY thin. I added a bunch of extra sugar to thicken it a little and it still is extremely thin. I also added a touch of vanilla since the flavor is kind of boring. Went well with the best sugar cookie recipe on this site. I did really like how it dried nice and hard so stacking the cookies worked nicely.
This glaze was perfect for all my cookies. It coats nicely and dries quickly. To change the flavor of different glazes, I added various extracts to different batches. Thanks!
My daughter and I used this receipe the other night to decorate 120 cookies it was great! I used milk rather than water and the colors do fade some. Also the thicker the glaze the better the color stays but the longer the drying time. But my daughter loved this recipe and asked if we could use it every year. It was easier to decorate the cookies than regular icing. We did find if using multiple colors to let one color dry some before you start with the second color, they were less likely to bleed that way. Thanks for a great recipe. We really enjoyed it.
It iced our sugar cookies well. They looked like they were from a bakery and tasted great.
I really like this recipe. The icing/glaze was very user friendly. I used it to glaze cookies and then added more powdered sugar to thicken it up for piping small details. Dried quickly (90 min to 2 hours). I was icing alot of cookies so the glaze became thick so I just added a small amount of corn syrup, beat it in until I got the consistency I wanted again. Worked great. Thanks for the recipe!
Mmmmm, just what I was looking for. Mine, was a little runny, but still yummy! Thanx
I loved this recipe!! I had quite a few cookies to cover so I made a single batch in my mixer and saw it wasn't much so I added more ingredients to make a second batch. It was a bit thin so with two batches in the mixer I added about an extra cup of the powdered sugar. I also used a little bit of clear vanilla extract to give it a bit more flavor without adding color. I wanted to make a couple different colors so I divided it up into smaller bowls and used my gel colors so as not to add liquid to the glaze. The thicker glaze dried fairly quickly and tasted great on my sugar cookies.
Outstanding! I too had to tweak the amount of corn syrup and milk to get it to the right consistency..but it was great!! We "painted" it onto sugar cookie lollipops (Deliah's Cut-Out Sugar cookies from this site) and then my 6yr old decorated them with sprinkles!! The frosting dried nice and hard and it went great with the not so sweet taste of the cookies. He is so proud to give these as gifts in cookie bouquets to his teacher!! Thanks!
This glaze was too thin to ice cookies, so I added another cup of powdered sugar and then it was spreadable, but still flattened out to a nice finish. After the alteration, I had no more drips. I'm gonna add a photo of my ladybug cookies.
I read all the hints and added zest and a tsp of juice to the recipe and frosted then piped over the cookie. It came out so great. I will use this again on more cookies.
I used milk instead of water, and think it was tastier. I also added some maple flavoring, and used it to top the Scottish Oat Scones from allrecipes--yummy! Karen in China
This is a wonderful glaze! I used it on a pumpkin cookie, just dipped the tops into a bowl of the glaze, and they turned out perfectly.
I used milk instead of the syrup (which did turn it white) and it came out wonderfully! It's a little thin, but easy to thicken and tastes great.
This glaze is great! It doesn't make the cookie taste too sweet and it's great as a base coat or just by itself.
I have made a similar recipe like this, just without the corn syrup... it tastes the same, so don't add the extra calories of the corn syrup, just leave it out, and the taste and consistency is just the same!
I thought it was thin and it didn't taste very much. Cookies tasted better with out it.
It was my first time baking sugar cookies and decorating them. I followed the exact instructions for this glaze with addition of some vanilla and my cookies turned out beautiful!
I glazed my leaf-shaped sugar cookies in a tri-color look following the directions suggested by Larkspur. I made up a batch and a half of the glaze, divided it into three portions, gave each one a color, and then put them on a plate side by side. I dipped each cookie into the colors, kind of mooshing them around a little to get the colors to run together. It worked perfectly! To get the veins, I then added all the colors together, added brown coloring to that, and used a toothpick to work that down the center and to the sides of the leaves. I was very happy with my results. BTW, I did have to add a little more corn syrup and water as I went along--just little dabs--to keep the right consistency of the glaze. It's pretty easy to get whatever consistency you need for your project! Thanks for a good recipe!
This glaze tastes and looks great. It was a little difficult for my 3 year old to use himself, so I spread it on the cookies with a spoon, while he and my 2 year old daughter covered them with sprinkles. The 10 drops of food coloring makes really dark shades, so lighten up on the drops if you're looking for pastels.
I have been using this recipe for years for all of the sugar cookies that I send out to family. The cookie recipe is a family heirloom and the frosting/glaze is what makes it for us. Since I live in high altitude area (over 5,000 feet) I use just a little extra water since our dry goods, such as the confectioner's sugar, are dryer as we usually have very low humidity. I also double the extracts for the cookies, due to the high altitude. If anyone who lives at high altitude and would like to see my cookie recipe that is adapted for this, you can go to my recipe box and see the recipe. This recipe makes about 80 cookies so you can halve it if you would like. The nice thing about this recipe is now when I cut out a Christmas tree or star, the shape that comes out of the oven LOOKS like a tree or star!! http://allrecipes.com/customrecipe/63452050/ch-sugar-cookies-high-altitude---i/detail.aspx
Not what I was looking for in a sugar cookie glaze. Super THIN and "watery". I ended up adding lots more powdered sugar and some vanilla and almond extract for better flavor. Not sure why all the rave reviews... Made as directed and it did not work out for me. And there is no way the cookies in the pic were made using this! The glaze runs right off your cookie.
I thought this was a great glaze. My kids loved it. It is so easy to make and spreads so nice with a little paint brush. I will definitely be using this again. Thanks
I must have done something wrong, because my glaze dried with a mottled look to it. It tasted great, though so I will still give it 4 stars. I will try again and hopefully have better results next time in appearance because this glaze tastes great!
Fun alternative to regular frosting. Does look like something in a bakery. Per other reviews I added a bit of vanilla to my icing. It was a little runny I did notice but other than that very good glaze.
Good for decorating cookies. It goes on very easily, is dyed easily, and dries to a nice, shiny finish. Next time, I'll add a flavoring so it's not just a straight sugar shot.
We use this on all the fancy cookies we make, great on butter cookies that need a pick me up and do not over power the sugar cookies either. Thanks for helping me decorate our family favorites! We pass this recipe along to many that ask for the secret recipe...as we call it! :)
I would like to thank "LORIHANKE" for his/her most helpful input. I substituted the corn syrup (unavailable in Israel), for 10-15grams of butter flavored margarine. I also substituted one tablespoon of water, for one tablespoon of lemon juice. The result had a great paste consistency, which I colored all different colors. I used it for a 10 year-old girls-only birthday party, and had each girl decorate her own personal cake (I was lazy and used a Pillsbury mix for vanilla cake). It was a huge success!!!
This was very easy glaze to work with. I added some almond flavoring as mentioned and did need to add a little more water when it started to thicken up.
I've been using this recipe for several years now and it has to be one of my all time favorites for kids to decorate with. It is just so wonderfully spreadable, super super easy and i love the sheen on the cookies. I've even piped images on a cake and used this to fill in the colors....this really is a winner.
I thought the glaze looked great and hardened perfectly but i did not think it really had a taste at all.
It was a liitle thin as the receipe is written, I just kept adding sugar till I was happy with the consistency. Great looking and tasty.
The best glaze I've found for sugar cookies. It dries nice and hard so cookies can be stacked on each other without damaging the icing! Colours nicely too!
this would be a 5 star if it came out a hair thicker....really great overall though!
Way too runny for me. I had a thicker cookie and it just soaked right into it. I don't know.. maybe I should have added more powdered sugar!
I hate to rate a recipe low in case it's something I did wrong. I followed the recipe to a T, and it did not come out well. I dipped the cookies in, and the glaze soaked in. I waited about an hour until they were hard again, and I dipped again. I colored the glaze orange, and the glaze is completely transparent, not like the pictures I've seen. It tastes good, but I'm too embarrassed to take them to work like I'd planned.
This glaze finally gave me the smooth look that I wanted for my sugar cookies. I might have made it a little thin as I had to recoat my cookies a few time to get a good covering. The only downside was that the glaze is a little lacking in taste. - I just made this glaze again and added some vanilla. It was definitely tastier this time!
Easy recipe to work with and easy to make! I tripled the recipe just to make sure I had plenty, and added some almond extract. I also used milk instead of water, and my cookies came out fantastic!
