Today is all about love, cookies, and icing.
I wanted to pay homage to this icing recipe, my first recipe blog post ever. Maybe it’s nostalgia talking, but it’s worth highlighting again because it’s still my favorite sugar cookie icing recipe. It’s tasty, pretty, and it hardens perfectly. It’s all the things that one looks for in a great sugar cookie icing recipe.
This icing is also easy to use. I just spread it on with a butter knife and as it settles it magically smooths out all of my imperfect lines. If you’ve been following my blog for a while then you know that I’m not good at icing cookies. This is not one of those times that I’m being hard on myself. My cookies always looks like a 5 year old decorated them. Womp, womp. So if I say that this stuff is easy to use then you know I mean business. Just look at these pretty heart cookies. 🙂
While my love for this cookie icing has stayed true for 8 years, some things do change. (And I’m not just talking about my photos.) I’ve baked several roll out sugar cookies over the years, mostly in a quest to find soft and delicious cookies that do not spread when they bake. I still stand by all of the roll out sugar cookies on my blog because they are all great recipes, but this heart shape cookie is my favorite. I first shared them with you at Christmas in 2019. I sort of wonder if it will still be my favorite in the next 8 years.
Sugar Cookie Icing Recipe
(Makes enough icing for about 12 cookies)
- 1 cup powdered/confectioners sugar
- 2 teaspoons light corn syrup
- 1/4 teaspoon clear vanilla extract
- 2 1/2 teaspoons milk
- Make your favorite sugar cookies first and let them cool completely.
- In a small bowl, sift the powdered/confectioners sugar.
- Add in the light corn syrup and vanilla extract and mix everything together. I like to use a whisk.
- Add in the milk, 1 teaspoon at a time, and mix until it’s smooth and add enough milk until you get the consistency that you want.
- Spread the icing on top and let it harden.
Notes: I followed my favorite sugar cookie recipe but made a half batch, producing about 12 cookies.
I sprinkled red sugar on top of the icing immediately after I iced each cookie. I used Betty Crocker sugar sprinkles.
Adapted from: Allrecipes