This sugar cookie icing is truly the best tasting! It's made with just 4 ingredients, dries hard like royal icing, and is perfect for decorating cookies for any occasion!
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 67
Ingredients
4cups(480g)confectioners' sugar, sifted
3tablespoonscorn syrup
1teaspoonvanilla extract
½cup(120ml)fresh lemon juice
Gel food coloring for icing
Instructions
In a large bowl, combine the confectioners' sugar, corn syrup, vanilla, and 3 tablespoons of lemon juice. Stir with a whisk or spatula. The mixture will be thick and possibly dry at this point.
Continue adding 1/2 tablespoon of lemon juice at a time, mixing well after each addition, until the icing is smooth and slightly thicker than honey.
Divide the icing among the number of bowls needed for decorating, or use as is.
Stir in the food coloring, one drop at a time, until the desired color is reached.
Pour the icing into decorator bags fitted with a Wilton #2 piping tip. Keep unused icing covered tightly until ready to use or it will start to harden.
Working with one cookie at a time, pipe an outline around the inner edge of the cookie. Let it sit for just a minute or two then fill in the inner section with the same color. Immediately take a toothpick or icing needle and work the icing to fill in any exposed areas. Decorate with sprinkles while the icing is still wet.
Allow cookies to dry for 24 hours before storing but cookies can be eaten before the icing has set.
Notes
The corn syrup is used to help the icing harden. It also adds shine. You can omit it if you don't wish to used it but the icing will need little more liquid to compensate.
I prefer the taste of lemon juice over other liquids. It's subtle and has a light lemonade flavor. You can use half lemon juice and half water for a milder flavor. Milk or heavy cream are also okay to use.
Skip the lemon juice and experiment with different extract flavors. Almond, peppermint, and orange are great. Use water, milk, or cream as the liquid when changing up the extracts.
Read through the blog post above for more helpful tips on making the icing and using it for decorating.
Make ahead tip
Leftover icing will keep for up to 3 weeks stored in the refrigerator. Cover the bowl tightly with plastic wrap or transfer to a piping bag that doesn't have the end snipped off and secure it closed with a rubber band.
Place iced cookies in an airtight container and store at room temperature for up to 5 days. Or in the refrigerator for up to 10 days. (Make sure the icing is dry and layer with parchment paper.)
Iced cookies will keep for up to 3 months in the freezer. Once the icing is dry, layer with sheets of parchment paper in a freezer-safe container. Thaw in the refrigerator overnight or set the cookies out to thaw at room temperature.