Cookie Icing and Frosting Recipes

This tastes exactly like cookie dough, for those of you who 'love' cookie dough! No eggs added, so safe to eat as a snack...well maybe not for your thighs. Excellent to make a little thicker and eat on a spoon or add more cream or milk and make a dip out of it!

This is my go-to recipe for decorating cookies and cakes; it works wonderfully and has a beautiful smooth finish. Add food coloring or flavoring if desired.

Iced heart-shaped cookies make a lovely gift for your Valentine. This recipe uses the flood technique with royal icing to achieve a gorgeous and smooth result that sets firmly.

This easy royal icing recipe dries shiny and hard! Add more or less milk based on how thick you want your icing. You can replace the almond extract with any flavor you prefer. Add food coloring of your choice.

This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.

This icing is delicious spread over cookies or cupcakes.

This is a traditional royal icing, but the consistency is perfect for a Martha-style cookie! They are just BEAUTIFUL and the icing hardens but is not rock hard... ahhhhh perfection. Eat your heart out Martha! To add colors, transfer a small amount of royal icing from the base recipe into a different bowl and mix in Wiltonu0026reg; gel icing colors.

This frosting is especially devised to be spread on top of the Frosted Apricot Cookie.

I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.

Frosting for Chocolate Covered Cherry Cookies III.