This icing dries hard and shiny and the colors stay bright. Choose as many different food colorings as you desire.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine white sugar and water in a small saucepan over medium heat, simmering until dissolved and a sugar syrup is created, about 5 minutes.

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  • Stir together confectioner's sugar and milk in a small bowl until smooth. Beat in almond extract and 2 teaspoons of sugar syrup until icing is smooth and glossy. If icing is too thick, add more sugar syrup.

  • Optional: Divide icing into separate bowls and add food colorings to each to desired intensity. Dip cookies or paint them with a brush.

Editor's Note:

This recipe is a healthier version of Sugar Cookie Icing.

Nutrition Facts

71.4 calories; proteing; carbohydrates 18.3g 6% DV; fatg; cholesterolmg; sodium 0.1mg. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/12/2012
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. Read More
(32)

Most helpful critical review

Rating: 2 stars
11/02/2012
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. Read More
(14)
45 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
12/12/2012
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. Read More
(32)
Rating: 4 stars
03/15/2013
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. Read More
(15)
Rating: 2 stars
11/01/2012
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. Read More
(14)
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Rating: 5 stars
12/16/2012
This icing works very well. It stays nice and fluid while working and dries firmly with a nice sheen. Love the almond flavor! Read More
(11)
Rating: 5 stars
12/12/2012
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. Read More
(9)
Rating: 5 stars
12/23/2015
This recipe has always worked out perfectly for me but I have to double or triple the recipe for all out Christmas cut out. I'm never measuring exact and it is smooth and glossy every time. The key is the sugar syrup. Be sure it simmers long enough that it is completely dissolved then add it to the confectioner's sugar and milk when it's just short of the consistency you want. The sugar syrup with thin it more. If it becomes too thin I add more confectioner's sugar. It hasn't failed me yet and even my 12 yo daughter make this recipe easily! Read More
(6)
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Rating: 3 stars
09/23/2017
The recipe given for simple syrup is incorrect. Based on my experience at culinary school, it should be equal parts sugar and water. Doing it their way will only result in clumpy sugar crystals with zero water remaining. Adding that to the milk and sugar solution will result in clumpy and unappealing icing. Read More
(6)
Rating: 5 stars
02/16/2015
This was perfect! I was out of corn syrup while we made Valentine cookies on a snowy day so I didn't want to go to the store. This worked great for our cookies. It spread nicely and was the perfect consistency. It does dry very quickly so ice cookies as soon as it is ready so that you can spread it. I needed 3 tablespoons of the syrup and about 3 teaspoons of milk for the right texture. Everything else was perfect! Thank you for a great recipe! Read More
(4)
Rating: 4 stars
12/22/2016
I didn't have any corn syrup on hand so gave this recipe a try. It was very good but it's worth noting that I needed 2 tablespoons of milk rather than 2 teaspoons to be able to even form a paste with the powdered sugar and milk. I think all in all I used 3 tablespoons milk and 3 tablespoons of the sugar syrup and it was the perfect consistency for the kids to brush it thickly onto their cookies and it hardened pretty quickly. Nice and easy to make icing! Read More
(3)