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Chef Taha Ayad's Recipe Sugar Cookie Icing on decorated holiday sugar cookies
Taha Ayad

Sugar Cookie Icing

This sugar cookie icing is smooth, easy to adjust, and sets beautifully for decorating. Perfect for outlining and flooding holiday cookies.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 batch (about 72 cookies)
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 –2 cups powdered sugar
  • 1 –4 tablespoons milk
  • 2 teaspoons to 1 tablespoon light corn syrup or honey
  • ¼ to 1 teaspoon extract vanilla, almond, peppermint, or coconut
  • Food coloring

Method
 

  1. Sift powdered sugar into a bowl to remove lumps
  2. Mix in corn syrup and extract until combined
  3. Add milk 1 teaspoon at a time while stirring until desired consistency
  4. Check texture by letting icing fall and settle within 10–15 seconds
  5. Divide and add food coloring gradually, mixing evenly
  6. Use thicker icing for outlining and thinner icing for flooding cookies
  7. Let icing set at room temperature for 1–2 hours before handling

Notes

  1. Sift sugar for a smoother icing texture
  2. Add milk slowly to avoid thinning too much
  3. Colors deepen over time so add gradually
  4. Let cookies cool completely before icing
  5. Adjust consistency depending on decorating needs
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