Do you want an easy icing for sugar cookies that leaves everybody wanting more? Yesterday I shared a wonderful Easy Sugar Cookies recipe. Today I want to share how to make a quick and easy glaze/icing that goes perfect with the sugar cookie recipe.
And the best part — it’s two ingredients! You know I like to keep it Cleverly Simple!
Let’s start with the ingredients. (Make sure you have your cookies ready. You can find the best sugar cookie recipe here.)
Want more sugar cookie inspiration?
To find the Best Sugar Cookie Recipe, head over here.
To find the Best way to Simplify the Sugar Cookie Recipe process, head over here.
Print
How to Make The Best (and Easiest) Sugar Cookie Icing (Glaze)
-
Prep Time: 3 mins -
Cook Time: 0 min
-
Total Time: 3 minutes
-
Yield: 1 -
Category: Dessert -
Method: Mix -
Cuisine: American
Print Recipe
Pin RecipeDescription
This is easiest sugar cookie icing ever. It’s made with only two ingredients!
Ingredients
- 1 Cup Powdered Sugar
- 4 tsp Milk
Instructions
- Mix ingredients with fork.
- Add food coloring to icing (optional) to create unique colors.
- Add icing to your favorite cookie recipe.
Notes
You can customize this recipe by adding powdered sugar to make it thicker. Add more milk to make it a glaze.
Keywords: sugar cookie icing, sugar cookie frosting, cookie icing
You start with the simple ingredients of powdered sugar and milk. And of course, make sure you have your sugar cookies baked and cooled.
1. Mix the powdered sugar and milk with a fork until smooth. The powdered sugar will dissolve. There’s no need to dirty more dishes than that! I like the consistency of this recipe but you can make it thinner or thicker by adding more milk or more powdered sugar.
2. Add the icing to a ziploc sandwich bag. (If you’re fancy, you can use an icing bag.) Add food coloring to color. (Optional) Mix.
*This is a great step for kids!
3. Cut a small hole in the corner of the bag.
4. Pipe the icing onto the cookie and use a knife to spread the icing.
If you like to add a bit of color, just follow the first steps and use a different color of icing. The glaze does start to dry immediately. Therefore, add sprinkles right away.
Let the cookies sit until the icing/glaze has time to harden. You can then stack the cookies. They freeze really well this way so you can bake weeks ahead of Christmas!
More Best Cookies Recipes
- Gluten Free Sugar Cookies
- The Microwave Easy Way to Make Chocolate Covered Pretzels
- Grandma’s Brickle Cookies
- The Best Gingerbread Cookies Recipe
You May Also Like:
I was wondering if how to store the icing when done with it. want to use it again and have plenty left over for more cookies later. does it go in frig. will be trying today with my granddaughter.. Thanks for all your help..
I typically don’t save it. But you could store it in an airtight container in the refrigerator? I’m not sure if it will start to harden on it’s own? Let me know how it goes.
hi-will this icing harden as it dries? thanks
Yes, this icing will harden. If you put it on thick it will take longer to harden and may have a bit of a softer under-shell, but overall, it’s an icing that hardens so that you can stack the cookies.
That’s the frosting to make it chocolate
What do you use to make it chocolate
Hi Margaret, for a chocolate icing I would use this recipe. . The recipe above is only meant to be made as is.
Do you bake them again after you take it out from freezer (if I make and freeze ahead) or just leave it to thaw to room temperature? Would the icing or glaze crack?
Hi Laura, I bake them completely, let them cool and then freeze them. You do not need to bake them again after freezing. To un-freeze leave at room temperature. If you do add icing to the cookies before, they will freeze as well once the icing has dried. Darker colors will have a bit of discoloration. Personally, I usually freeze the baked cookies and then add the icing a day ahead or the day of serving them.
How long does it take to dry before you can stack? I’m looking for a fast drying decorating option. Any suggestions? Thanks!
Hi Rose, it depends on the humidity. I typically can stack them within 30 minutes.
can I put lemon extract or vanilla for flavoring?
Absolutely! How much is up to you based on taste preference. I would start with just a little and up the vanilla (or other flavoring) if you find it needs more.
This has been my go to recipe for 2 years now. My family loves it, and this year I started trying different flavors added in. So far the vanilla is the winner in my home.
So glad you enjoy it!
Agree with James. Useless recipe. Followed it to the letter, even sifted the sugar first and it was runny, colorless and never dried on the cookie. Fortunately I only tried it on one!
Did you use regular sugar by any chance? You are supposed to use powdered sugar.
Awful, tried original recipe and tried less milk. Was always running. Absolutely crap
We have used this icing/glaze recipe in our family since my father baked Christmas sugar cookies when I was a boy.
Can’t wait to try this with my grand girl
★★★★★
Let me know how it turns out Robin! It’s the best icing!
Hi there!
I made your recipe last night during the cooking class I gave to 2 young girls. I divided the recipe in 4, meaning I only used 1/4 cup icing sugar and 1 tsp milk. Found I needed about another 1/4-1/2 tsp milk to be able to mix it. But then decided to add another half tsp of icing sugar because my biggest concern was if it would be stiff on the cookies and it did! Thank you!!
I made your recipe and it did need almond extract…..I didn’t like the translucent color as it doesn’t really cover a cookie color like gingerbread. Can I add anything to make it look dense? also, mine had a bunch of bubbles, I dipped the cookie as I have more then 100 to do….yes I am insane! LOL
I can hardly wait to get started on these recipes! I’m sure my ten year old grandson will enjoy helping!
Can you use regular sugar for this or do you HAVE to have powdered sugar?
It has to be powdered sugar so that it can dissolve with the milk to form the icing
Can you use skim milk to make an icing for sugar cookies that will get hard?
Hi. I’ve never tried the recipe with skim milk so let me know how it turns out!
I use skim milk all the time. It works fine.
Can you use skim milk to make an icing for sugar cookies thar will get hard?
This was perfect! Just what I was looking for! I actually swapped out the milk with water, but it came out gorgeous! Thank you!
Hi Gigi, glad you enjoy it! It really is the EASIEST. And so good!
Texture and appearance are good and it is super easy to whip up but the taste is so bad!
★★
Try adding peppermint, almond or another flavor extract! This is the beat and easiest way to make a glazed icing!
Omg this site got me so hooked in now I’m so hungry
★★★★★
Would this icing work for cake balls?
Hi Katie, I’ve not used it on cake balls and it’s can be more of a glaze type icing that hardens – so it could work but I haven’t tried it to let you know. If you do try it, I’d love to know how it goes!
What kind of milk do you use ??
Would adding extract change the texture of this glaze/icing?
Hi Cindy, I don’t believe adding more extract would change the texture other than making it a bit more watery – so you can lessen the milk or go with it.
I am making cookies for a shower wondering if once I have the icing on can I put them in cellophane bags after they dry?
Hi LouAnn. Yes. I have made these and put them into cellophane bags. Let me know how they turn out with the icing!
I have tried several times, adding more or less powdered sugar/milk or water but still glaze won’t stiff. Always dripping off from my donut. What could be the problem?
Thks fr yr nice help.
Hi Harriet, I’ve only tried this glaze with cookies which are flat. It has a slower dry time, so that may be the challenge with the donut. Either way – I bet it tastes great! 🙂
Find a recipe that has light corn syrup. It hardens every time no matter where you use it! You could add 1 Tblsp light corn syrup to this recipe.
JUST MADE THE ICING AND FROSTED THE COOKIES… I PLAN TO SERVE IN 2 DAYS. DO I NEED TO REFRIGERATE SINCE HAS MILK IN IT?
If you are asking about refridgerating the cookies after they are iced, we never have. Just seal them in an airtight container. We use parchment or waxed paper between layers of cookies. The icing itself would harden and needs to be used right away.
Can we use white sugar instead of powdered sugar?
Hi, sugar will not have the same result as powdered sugar.
Wanted a simple icing for Christmas cookies I was decorating today with my 3 yr old granddaughter. It was quick and easy – definitely don’t need a mixer. And little Miss Picky even loved it.
Have mine in the freezer now for it to set before putting in containers.
Thank you so much.
★★★★★
Glad you enjoyed it Anne! It is the easiest icing!
How can I make brown icing?
Hi Anita, to make brown icing you’ll need to add brown food coloring. Here’s my favorite icing that makes great colors. http://amzn.to/2i35h7A
Green + yellow food coloring = brown icing.
Any idea how many cookies this recipe will glaze?
I’ve got 13 medium sized cookies, and 2 dozen small ones.
Been a while since I made these. Great post, love the bag tip. Helps a lot, Thank you ☼
★★★★★
Great recipes, keep them coming
Hi, Thank you for the simple elegance of this. I need to make a drizzle for on top of cookies, but I need it to harden enough so the cookies can be put into cellophane bags without smearing, and even stacked. Ideally I’d like to have the hardening take place as quickly as possible as I have a lot of cookies to make. If I use this recipe as a starting point, do you have any suggestions on what I need to do to adapt it? Thanks soooo much.
★★★★★
Hi Ken, The icing will harden but the time depends on your humidity and patience. 🙂 If you add more powdered sugar it will harden faster but it will also be less of a glaze and more of a thicker icing. The choice is yours.
Will it still harden If I make it thicker? After I get the “Base coat” on and dried, friends and I will actually use this recipe for additional decorating, to make swags and add icing accents. Can I do that? Will it harden if I put more on a dried base of previously applied icing? I don’t want to use Royal frosting it’s just too hard and doesn’t taste good.
Not a glaze. Glazes have corn syrup to make them shiny and firm. Acceptable frosting, but doesn’t dry quickly, flakes and isn’t shiny..
★★★★★
I love your recipe for icing but my red no paste Wilton went pink. Do I need to use water with the red paste and icing sugar? For all the other colors I used milk.
Hi Denise, I use this Wilton icing and have had no problems. http://amzn.to/2gCT6Cw I’m wondering if you should add more to make a deeper red icing?
Thank you for sharing this recipe. We tried it tonight and it worked great. We are going to try to again next month with food colouring.
Hi Denise, here’s the food coloring that I recommend. It gives the best and brightest colors to the icing. http://amzn.to/2gCT6Cw
love this rcipie
★★★★★
Excellent read, I just passed this onto a colleague who was dong
ome research on that. And he actually bought me lunch befause I found it for him smile So let mme rephrase that:
Thank you for lunch!
Your recipe sounds easy and wonderful. I am going to try it out soon! Thanks again.
I LOVe this recipe! so easy to make and they taste awesome! I put mine in the frezzer for about 20 minutes for it to set and they were amazing! Thanks!!
★★★★★
Thanks for letting me know Tori! I love this recipe, too!
How long will it take for the icing to dry completely???
Hi Sam, it depends on how thick you put it onto the cookie and how much humidity is in the air. Mine usually dry within 30 minutes but when I do double colors the icing can take up to an hour to fully dry.
This is wonderful!!
Looks good! Looks like frosting!!! yummmmmmmmyyyy in my tummmmmy
When I made this icing not all of the batches but some of them crystallized after they dried. Is there anything I can do to prevent this next time?
I’ve never made my own frosting for cookies but this looks so simple I know I could handle this. The best part is that I always have these ingredients on hand so I can whip some cookies and frosting up whenever I’m in the mood. My daughter would love making the cookies and frosting with me.
Ashen making this simple recipe if you will add a shake of salt to the icing it will stay where you put it and not run over the sides! Much prettier edges just don’t put to much icing on the cookies! Good luck, a baker for years and Mom of 6 kids!! I had a lot of practice!!
Hi 🙂 can i mix it with electric mixer? Will it affect the outcome? Does it matter on what milk i’m using? Like low fat and full cream? Thank You 😀
You can mix it with the electric mixer, but it’s really not necessary. A fork does just as well, unless you’re doing a large quantity.
I haven’t been to your website or blog before. I saw the picture of the ingredients and said, “she has to be from Ohio.” I can even name the the general part of the state. I grew up on Smith’s milk and still prefer it because it is local, and the expiration date is longer than the other milks.
Can you use this icing recipe on cake pops?
Hi Samantha! Typically you use melting chocolate for cake pops. This recipe would drip a bit if it was used on a cake pop. I would suggest using melting chocolate instead.
Hi there,
Does this icing harden enough to be put into cellophane bags for party favors?
Thanks!
Can I use regular, granulated sugar?
No
You can make powdered sugar with granulated sugar and corn starch. I do this when I need powdered sugar and I don’t have. Hope this helps! 🙂
Hi! I was wondering if I could paint the glaze on before baking the cookies.
I was at a friend’s house making cookies, and we painted out raw cookies with glaze and added sprinkles and then, baked them.
If you think that that will be fine, please tell me! Thanks so much!! 🙂
Love this recipe! We use it every year! I also like to add a small splash of vanilla extract! MMmmm
★★★★★
Cool!
Does the unused frosting need to be refrigerated?
Will this icing hold up if I ship cookies cross country? They will be stacked with wax paper in between, but will the milk spoil? And will the icing squish?
Use UHT milk then…. Shelf life stable.
My sister is a cinnamon sugar cookie fanatic, I’m going to use this recipe this year, but add cinnamon sprinkles to it. I think it’s going to be a hit. I’ll let you know. 🙂
Hi I have a daughter with food allergies ( wheat gluten dairy eggs soy peanuts tree nuts and shellfish ) so she can’t do the milk. She can have coconut or rice milk though. any thoughts on if this would work well with those milks? they do tend to be thinner than cows milk . Thanks
Those milks will work fine just add less to get it the way you want.
I have had people try both coconut milk and rice milk and like the results. You may need to adjust the amount depending on how thick you want the icing to be. Let me know how it goes!
Also works with water!
★★★★
How many average size sugar cookies would you say that this would cover?
Hi Reagen, that’s hard to say with sugar cookies that you use sugar cookie cut outs for. It really depends on the size of the sugar cookie cutter.
This looks like a great and easy recipe to try out for my jungle animal cookies for my daughter’s baby shower this weekend. Can’t wait to try it!!!
Hi, i’ve just glazed a batch of about 50 cookies using your amazing recipe. I need to use them as party favours for my son’s birthday party about 12 days away. Can I freeze them until then? Once I remove them to thaw, will the icing or colors of the icing bleed into each other or onto the cookie? Or will the cookie get soft from the moisture? Please help! I’m sceptical about leaving them out at room temperature for 12 days. Thanks in advance.
Hi Esha, I freeze them all the time! Put wax paper between each layer after the icing has dried. Sometimes the darker colors will be a bit different after freezing for a long time. However, most of the time, you can not tell at all. I keep the lid closed and put them on the counter to thaw for about 10 hours before serving.
Great! Thanks so much for replying. And your recipe is awesome by the way. Makes life soooo much easier for amateur bakers like me!
Hi, I removed the cookies today from the freezer and the red glaze is now shaded with pink : ( I will have to redo it to get the red again. Can I do a double glaze on my cookies? Will that work? Please reply!
Hi Esha, you should have success reglazing. Dark colors with icing can change when frozen depending on the type of food coloring used.
try wetting your icing spatula and run it lightly over the icing…usually the coloring has seperated.
I would flash freeze them on a cookie sheet then pop them in a freezer bag.
I see from other comments that this icing dries quickly. Could this be used with the edible wafer cutout designs or will they not stick?
Hi Tami, I’ve never tried this icing with edible wafer cutouts. There’s only one way to find out. Let me know how it goes!
This turned out to be the perfect recipe. I added about 1/2 teaspoon of pumpkin pie spice for the holiday season, and it makes sugar cookies absolutely incredible!
★★★★★
Oh, wow! I never thought about doing that. YUM!!!
I have been using this recipe for years, except I add some almond extract. I just pour it in , so don’t have an exact measurement. They are the best tasting cookies! 🙂
made this last week & it’s so perfect & awesome!!
★★★★★
Awesome! So glad you liked the sugar cookie icing recipe!
mine came out nasty……….better luck next time
I tried your recipe, for a change, using my VERY large ‘number’ cutters!
They are tricky bec the cutters don’t always ‘release’ the cookie dough, easily.
Your recipe, made the night ahead and chilled, worked great. I take it out of the fridge in small batches.
I asked a leading Gro store ab hard icing.
They said powdered sugar w WHITE vanilla.
I make it in small batches, add a teensy bit of lemon juice, smear it on the cooled cookies with my finger, then use colored sprinkles: smear…sprinkle…next!… the icing hardens fast…you get in a groove and it goes quickly.
I roll and cut small batches of the dough on a Tupperware cookie mat I’ve had forever!
Years of experience and I’m still perfecting my process! Thanks for new recipe, it was a hit bec of the softness…really need to not over bake!
Hi Lynette,
Are you able to add colored sugar (crystals) to icing before it dries so it can have that glittery look to it?
Hi Vicky, I’ve used the crystals and they worked well. They work the best when the icing is a little thicker. Test it out on one cookie to get the desired results. 🙂
At the end of it all the kids don’t care how pretty it looks, just that it’s sweet. So bravo for making it easIER for me
Could the cookies be baked on say a Friday night then decorated the next morning? I was wanting to make some for a church Easter event with our kids!!
Hi Victoria, absolutely! In fact I typically bake the cookies and store them in the freezer a week ahead and then frost them the day of an event. Make sure you store the sugar cookies in an airtight container with wax paper between each layer.
I just made sugar cookies with this glaze!!!!!! It tasted great thx for the great recipe!!!!!!
Awesome! I’m so glad you enjoyed the sugar cookies and sugar cooking icing!
Hello Lynette
I tried it but it is not getting hard on the cookie i left it for more then one hour
can you please inform me what to do? maybe this recipe does not get hard?
I was able to make this with Almond Milk and it turned out great! Thanks!
Does corn syrup needed? because i cant seem to get the result shown in the picture pls help 🙁
Hi. You do not need corn syrup. If you need to make the sugar cookie icing thicker add more powdered sugar.
Thanks for this super easy recipe ( I’m so glad I thought I had store bought icing, but didn’t, and eliminated about 20 ingredients…)
I added some rum to the icing and they are awesome !!
That sounds delicious! Glad you enjoyed it!
These were the best cookies! I just made about 41/2 dozen for Christmas! The recipe and frosting were simple and they look and taste awesome! Thank you!
Hi can i use icing sugar instead of powdered sugar?or is it the same thing
Confectioners sugar and icing sugar and powdered are one in the same.
I’m not sure if you’ve had this question yet… does it have to be whole milk? I think I have 1 or 2% in the fridge. Thanks!
I make this glaze for cut-out cookies but use water instead of milk. I consistently have a “cloudy” effect after they dry.
Would using milk instead of water prevent this from happening?
Yes t&e cloudyness will be gone and if you want brite colors use the paste instead of liquid colors
This was super simple, added food coloring and different flavored, my boys had a blast!!! Thank you!!
Awesome! This is a really kid friendly icing recipe. 🙂
Made this icing tonight! Added a smidge less milk and a smidge of vanilla and then used gel food coloring. They turned out super cute, and SO much easier than dealing with royal icing. I shared the picture on my FB Blog page. They taste amazing! Thanks for this!
help my cookies have been sitting out for 4 and half hours there still not hardening enough to stack I try fridge of 15 mins didn’t work I am trying freezer now
Hi Angie. How did they turn out? They should dry quicker than that. However, it depends on how thick you put the icing on.
Hi!
I just had to comment and let you know that I love this recipe. Icing ended up being an after thought in my cookie process. This icing is delicious and way easy. Thank you so much for sharing.
I shared it on my shared blog (it’s brand spankin’ new).
http://3kitchenninjas.wordpress.com/2013/12/19/christmas-cookies-for-the-win/
I add almond flavoring to mine and also add a little butte with the milk.
Sounds delicious Maria! I need to try that in my sugar cookie icing!
I plan to try this when my grandkids & I make cookies forChristmas . Will let you know how it turns out.
Please do! This is such a great recipe when making cookies with kids. My kids love it!
I use this icing all the time. Couple of questions though. When i just use the icing w/o sprinkles or sugars, it dries and gets discolored areas almost like a sugar bloom on chocolate. Is there a way to prevent this? What is the shelf life of cookies using this icing- want to ship some but worried about the milk component. Thanks!
Hi Chris, I’ve not has this problem. I’m wondering if the cookies get too cold before they are completely dry? I know I’ve had this problem, when I put them in the refrigerator or freezer before they have completely dried.
Does this just taste like powdered sugar, is it to sweet? Seems to simple to be good…
Hi Jamie. It does taste like powdered sugar and is sweet. If you use the sugar cookie recipe that I recommend, it’s not a hugely sweet sugar cookie, so this is perfect with it. Remember, this is an icing that hardens so it doesn’t go on super thick. It is so easy that it’s always worth a try. 🙂
https://www.cleverlysimple.com/6-tips-to-simplify-the-basic-sugar-cookie-recipe-process/
This is very similar to my family’s recipe but my mom and grandma used egg whites. I’ve been uncomfortable using the raw egg white so went to using the pasteurized egg whites. Now I’m wondering if I even need them. Our icing is very hard. Does yours harden without denting?
It will harden but it’s still a bit soft. It really depends on how thick you make the icing. If you’re wanting something that is very hard, I would make it more of a glaze and let it fully dry. As the sugar cooking icing recipe is, it will harden but still be soft enough, that it’s not crunchy. I hope that makes sense. 🙂
Do the cookies need to be refrigerated after frosting them because it contains milk? Will the frosting curdle on the cookie if it’s not consumed immediately or working a certain time frame? I’ve always used water and meringue powder with the powdered sugar. But I’m willing to try a new way!
Hi Kim, we don’t refrigerate the cookies. Because they have no preservatives, they are like most homemade baked goods, they don’t last forever.
Add 1/4 to 1/2 tsp almond extract for even better icing…. Perfect over nisua bread
That sounds delicious! I’ll have to try that.
Hi, Silly questions? Do you ice the cookie before you bake them or after? I cant tell from the pictures? Sorry again for such a dumb questions lol
never mind! lol
Good very good
We are going to decorate cookies at someone else’s house for a party, is there any way to keep this icing good for an hour or so without it hardening? We will be icing 70+ cookies so I can’t really make it there
Hi Jennifer. The best way to keep it for a bit would be to put saran wrap over the icing so that it’s touching the icing. Does that make sense? Almost like the saran wrap is the top layer. If you let any air on top it will start to harden at the top, but then you could skim it and stir but you would risk chunkiness. The recipe is so easy, you might want to do a test run. 🙂
Thanks so much for this recipe, I made sugar cookies with my grandmother for over 20 years, she is since gone but I am making them this year with a niece and nephew. She left me the cookie recipe but not the icing recipe…this is the exact way she made it, SO helpful, thank you!!!
Awww Lindsay, I love that you used this recipe for sugar cookie icing! It’s been a family favorite of ours for generations as well. 🙂
Does it have to be powdered sugar? Can I use caster sugar?
Hi Amanda. I’ve never tried using caster sugar for this recipe. If you do try it, let me know how it turns out!
Can the icing be made in advance and stored in a icing bottle for at least a few days without hardening?
HI Lisa, The icing does harden so my thought is that the bottle may not work. I’ve never tried it though. I typically whip this cookie icing up right before I use it. If you try it, let me know how it goes.
Hey! My brother is lactose… Will this work with almond milk?
Hi Ashley. I have not tried it with Almond milk. Since it uses so little, you might as well try it. 🙂 Let me know how the icing turns out.
we have a son with multiple food allergies and use this same recipe but use coconut milk and it turns out beautiful everytime.
I made a batch (or 2) this afternoon using almond milk. It worked beautifully! I used a touch of vanilla in one batch and a bit of almond flavoring in another. I was doing different colors, to the darkness of the vanilla didn’t hurt it at all. Delicious and so very easy! Thanks!
Hi, how much icing does this recipe yield ? For a dozen cookies, more?
I iced over 2 dozen with icing to spare.
Awesome! It’s hard to guess how many it will icing when every sugar cookie could be a different size. Glad it worked out for you!
hi
I want to know that since icing has sugar in it , so should I put less sugar in the cookie that is the base
Would you recommend using this icing or fondant?
It depends on what you want for your cookies. Icing and fondant like this are very, very different. I personally prefer icing on my cookies.
I used this recipe with Halloween ghosts and cats. It worked perfectly! It didn’t run when I combined colors and was super easy to make! Thank you.
Awesome! So glad you liked it. Your cookies sound like they were cute!
How long does the icing take to dry so that it can be packed into cello bags as gifts?
Hi Fannie. The icing drying time depends on if you make it more of a glaze versus a thicker icing. If you make the sugar cookie icing exactly like the directions state, then it should take no more than 20 minutes – but then it depends on the humidity. Sorry, that’s a tough question! 🙂
Umm hi Lynette I’m eleven yrs.old and I’m making snicker doodle cookies and there small what kind of frosting would I use? Thanks
HI Sasha, I’ve never made Snicker Doodle cookies with icing, but I don’t see why you could try this recipe. Let me know how they turn out!
Hi Lynette it’s SASHA the cookies turned out great I used the icing and I used blue and orange and they were good! thanks
Hi! can i use fresh milk or evaporated milk?
Hi Ann. I use fresh milk in the sugar cookie icing recipe, as in the milk I buy at the grocery store. 🙂
Hey Lynette I ‘m in the process of making Sugar Cookies for my nephew’s Birthday Party and I ‘d like to put a Camouflage coating on them (black,brown,green) would this work for me. Thanks
I’m not familiar with the camouflage coating. Do you make three separate icing colors and then put them all on separately?
Hi Lynette!
Can you refrigerate the frosting without running the risk of it hardening???
Hi Deanna. Are you refrigerating the sugar cookie icing before you frost the cookies?
i was hoping to!
It is best if you make it right then. It will start to harden in the refrigerator. Sometimes, it will stir back up but may be a bit chunky. It’s so quick to make, it’s pretty easy to make the sugar cookie icing in the moment. 🙂
Can i use these on donuts?
Hi Ashley. I’ve never tried them on donuts but I don’t see why not. You can thin it a little more with more milk and dip. I think it sounds amazing! Let me know how it goes. 🙂
Dear Lenette
The icing turned out AMAZING!!!
I’m so glad you liked this sugar cookie icing recipe! I bet they were a hit! 🙂
Sorry I meant Lynette
May I know if I were to make these ahead like 3 weeks in advance, should I be keeping it in the refrigerator or freezer (the weather is humid here so I doubt it’d be a good idea to keep it in room temp since it contain milk)?
I tried another similar icing before which has an additional ingredient (corn syrup) but it didn’t refrigerate well. After taking out a couple of days later, the icing kinda melted and I had to air dry it again and also there’s a cloudy effect. Wonder if you encounter that?
Hi Ana,
I freeze these regularly! In fact, I typically make these a few weeks in advance when the holidays are near so that I don’t have to worry about them. I pack them with wax paper between each layer once they are dry. I then use a container that has a good snap lid. Let them thaw for a few hours without opening the lid.
Let me know how it goes!
Hello Lynette,
I’ll be making sugar cookies for a birthday party with an Alice in Wonderland theme this weekend. They wanted to have “Eat Me” cookies. What I’m a bit worried about is you mentioned on a post that it doesn’t get as hard as the Royal Icing.But I prefer to use this recipe as it doesn’t have to use raw eggs. How long will it take to dry and how do you suggest to pack it? Wouldn’t the designs get ruined? Thanks!
Hi Angel. The icing does get hard enough to hold the shape and color as long as you make it thick enough. If you make it more of a glaze, the colors will run together like you see in the Christmas Tree picture on this post. However, I make it thicker when I want to use multiple colors on one cookie that need to show detail. I typically play around with one cookie, let it dry and then see if I get the results I want.
In terms of drying time, it again depends on how wet you make it. I never feel like it’s more than 30 minutes. I lay them out on the kitchen table. Once they are dry, I stack them with a piece of wax paper between each layer. I’ve never had the designs get ruined as the cookie was fully dry. Again, just like royal icing, it depends on how thick you make the icing and how thick you put it onto the cookie.
Good Luck and let me know how it turns out!
Hello Lynette,
Does this icing give the finish similar to royal icing?
Hi. It is similar to Royal icing but doesn’t get as “hard” if that makes sense. It does give a shell to the icing and it’s controllable if you make it thick enough with a bit of a runnyness to it which makes it like a glaze. Does that make sense? 🙂
It worked really good and it tasted great it was perfect for birthday party’s cause we got to frost our own cookies they were really good too thanks a lot
I’m glad you like them. They are a family favorite!
My boys and I made our first cookies ever using your sugar cookie and icing recipes and they’re perfect! I’ve never baked anything and my previous attempts at sugar cookies were total disasters. Thank you!
I don’t know what I did wrong. This icing was moderately thick and yet it just soaked into the sugar cookie and didn’t leave it looking “iced.” It just looked soggy. 🙁
Hmmn… were your cookies cooled when you added the icing? I’ve never had that happen before. If you find after one cookie, it’s looking more like a glaze, add more powdered suger to thicken it up. How did they taste? 😉
I’ve also used this icing recipe for years and was wondering if you’ve ever tried painting on it with food coloring gel once it was dry.
Hi Eva. I have not. I typically incorporate different colors of icing by adding the food coloring to the icing directly. If you try it, let me know how it goes! 🙂
I will. Thank you, Lynette. I just ordered some new brushes to try it out. So, I guess I’ll know in a couple weeks.
It worked out good. I took one drop of food color and one drop of water then painted on both the cookie and the simple icing. And as long as you don’t get it too wet on the icing it’s fine. If it’s too wet, you’ll end up with a dip from melted icing. But it works great! 🙂
My family has made this for as long as I remember but we add a SMALL drop of vanilla to make it taste less pasty 🙂
after a few days does the frosting separate or bleed or anything?
I’ve never had that problem, Katie. I typically keep the cookies in a cool place. I’ve been making this icing/glaze for years and I’ve never had them separate or bleed. 🙂
thanks 🙂
Is the powdered sugar – icing sugar I am in Australia thanks
From what I understand (from Google), icing sugar is the same thing as powdered sugar. 🙂
Do the cookies have to be refrigerated because there is milk in the frosting?
I have never refrigerated them and they’ve been fine. Do what you feel most comfortable with. 🙂