Cookie Icing Recipe
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This simple cookie icing recipe is one that I always turn to whenever we are decorating cookies around our house. It has been in my family for as long as I can remember and isn’t going away anytime soon!
It works great for spreading or piping onto cookies, whichever you prefer. You can also easily make the cookie icing thinner or thicker based on your preferences. You’ll add a little bit more sugar for it to be thicker and a little more milk for it to be thinner. Totally up to you to get the cookie icing to the consistency you prefer.
Here’s my family’s cookie icing recipe perfect for using with our sugar cookie recipe that I’ll share tomorrow. You definitely don’t want to miss it!
Cookie Icing Recipe
Ingredients
- 1 cup (114 g) confectioners’ sugar, sifted
- 1 – 2 tablespoons (14-28 g) milk
- 1 teaspoon (5 g) vanilla extract, clear preferred
Instructions
- Stir all ingredients together to make sure well-combined and smooth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Cookie Making!
XO,
Robyn
I’m sorry but I have a dumb question, I do love to bake but I have never made sugar cookies from scratch. I have noticed all the recipes for sugar cookies I have been looking at, never state what type of butter to use. Salted or unsalted, if the recipes just state softened butter. What’s the rule of thumb to go by?
Hi Michelle,
Most professional bakers will recommend that you use unsalted butter in baking. I will tell you though that I use salted butter. Salted butter keeps longer in the refrigerator and is what I keep on hand. So, I would say go with what you have and enjoy! 🙂
Super easy and delicious recipe! Thanks for sharing!
We used Wilton gel color to make orange icing for pumpkin cooked. Then candy markets to decorate. Worked really well 🙂
Hi Robyn, Can I add food colouring to this icing recipe? I want to make pink icing (Im making your biscuits in a heart shape) for my daughters first birthday 🙂
Thank-you!
You can! Hope you enjoy them.
Thank-you so much Robyn!
Wanted to use this icing for our upcoming cookie decorating party for the kiddies. How would you recommend storing and dispensing of this icing? Is it liquidy enough that it can be in squirt bottles? Or should it be in a bowl with plastic knives for applying? The kids are ages 3-5yrs, and while I suspect they will be eaten before leaving our house, I don’t want the icing to be super runny Thanks!
It works great in squirt bottles. That’s how we generally use it for decorating cookies when my son was smaller or when we use when making gingerbread houses, etc. I hope you enjoy it!
Plan on trying several of your recipes this year. First time to your site.
Hi, I just found your blog and love the recipes! Is it okay to make this ahead or will it harden overnight? I’m hosting a holiday party at my daughter’s kindergarten and wonder if I could make this the night before since we’re setting up during class. Thanks!
I love all your recipes.
Thank you so much, Doreen! I appreciate you!!! xo
How long does it take this icing to dry?
It really will depend on your particular environment and how thick you add the icing. The dryer your weather, the faster it will dry, but for me in the humid south, it takes longer on those really humid or rainy days. I hope that makes sense.
Wheres the full recipe for the sugar cookies? It only listed three ingredients.
This recipe is for the cookie icing. Here’s the recipe for my Cut-Out Sugar Cookies. Hope you enjoy, Sophia!
Does this harden up after drying so the cookies can be boxed up/stacked without ruining them? I usually use royal icing to decorate but I’d prefer a meringue free option if it will harden.
It does dry and harden really well. The thicker you apply the icing will require longer to harden. Hope you enjoy it!
THank you for this, Robyn!! I have been looking for a good icing recipe for days and this is it! Yes!! Looks perfect!