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Home » Recipes » Dessert Recipes » Easy Sugar Cookie Icing

Easy Sugar Cookie Icing

By Lynette on May 10, 2021 · 264 Comments

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sugar cookie icing frosting
cookie icing
sugar cookies with icing on cooling rack

Make the most delicious sugar cooking icing with only two ingredients! This super simple recipe is made without corn syrup. You can make it as thick (think multi-colored decorating) or thin (think glaze) as you like!

If you like this recipe for your cookies, you’ll also love this lemon cream cheese frosting or chocolate icing recipe for your cakes.

sugar cookies with icing on cooling rack

The Easiest Icing Ever!

Many holidays call for sugar cookies in a variety of shapes and sizes. When you get that itch to roll out the dough, first start with this sugar cookie recipe. (It’s the best.) Once you have your cookies cooled, all you need is two – yes, two – ingredients to make delicious icing for your cookies.

You start with the simple ingredients of powdered sugar and milk.  And, of course, make sure you have your sugar cookies baked and cooled.

powdered sugar and milk mixed in a bowl with fork

How to Make Sugar Cookie Icing without Corn Syrup

  1. Mix: Combine the powdered sugar and milk by mixing with a fork until smooth.  The powdered sugar will dissolve as you stir.
  2. Color:  Add your favorite food coloring (optional) to create unique colors for your cookies.
  3. Pipe: Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.
icing in sandwich bags

Icing Tips and Tricks

Make your icing thicker. If you want your icing to be thicker, add more powdered sugar and stir.

Make your icing more thin (like a glaze). Add more milk. Just a little bit goes a long way!

Make your icing right before you use it. This icing does start to dry out and harden, which is what makes it so great for cookies! That being said, if you make it too far ahead of time, it will start to harden and make it much harder to add to the cookies.

How to pipe without a piping bag. I use sandwich bags! Fill a sandwich bag with icing after adding the food coloring. Seal the sandwich bag. Snip the corner and pipe onto cookies.

using knife to spread icing on cookie

Icing FAQs

Does this icing harden?

Yes! If you use the exact recipe, the milk will evaporate and harden. It’s not super hard but creates a thick outer crust to allow you to stack your dried cookies.

How do I store the cookies once I’ve added the icing?

Once the icing has hardened, I store them in a large rectangular food storage container with a layer of wax paper between each layer of cookies.

Can you freeze these cookies?

Yes, you can. However, the darker colors added to the icing will discolor after freezing. That’s why I recommend freezing your cookies without icing. Then add icing to the cookies once defrosted and ready to serve.

Do I need to refrigerate the cookies after I add the icing?

No. The cookies with icing are fine at room temperature stored in an airtight container for up to 5 days.

Can I add vanilla extract to the frosting for my little vanilla fan?

Yes. Start with ¼ teaspoon of vanilla and add more to taste.

What kind of milk should I use for this recipe?

I use 2% of whole milk with success. I would avoid using skim.

Watch How Easy It Is To Make This Icing

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best sugar cookie icing

Easy Sugar Cookie Icing (2 Ingredients)

★★★★★ 4.4 from 18 reviews
  • Author: Lynette Rice
  • Prep Time: 3 mins
  • Cook Time: 0 min
  • Total Time: 3 minutes
  • Yield: 1
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
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Description

Make the most delicious sugar cooking icing with only two ingredients! This super simple recipe is made without corn syrup. You can make it as thick (think multi-colored decorating) or thin (think glaze) as you like!


Ingredients

Scale
  • 1 cup powdered sugar
  • 4 teaspoons milk

Instructions

  1. Mix: Combine the powdered sugar and milk in a bowl by mixing with a fork until smooth.  The powdered sugar will dissolve as you stir.
  2. Color:  Add your favorite food coloring (optional) to create unique colors for your cookies.
  3. Pipe: Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.

Equipment

piping bags

Piping Bag

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offset spatulas

Offset Spatula

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food coloring by Wilton

Food Coloring

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Notes

Make your icing thicker. If you want your icing to be thicker, add more powdered sugar and stir.

Make your icing more like a glaze. Add more milk. Just a little bit goes a long way!

How to pipe without a piping bag. I use sandwich bags! Fill a sandwich bag with icing after adding the food coloring. Seal the sandwich bag. Snip the corner and pipe onto cookies.

Make your icing right before you use it. This icing does start to dry out and harden, which is what makes it so great for cookies! That being said, if you make it too far ahead of time, it will start to harden and make it much harder to add to the cookies.


Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 50
  • Sugar: 12.4
  • Sodium: 1.4
  • Fat: .1
  • Carbohydrates: 12.6
  • Protein: .1
  • Cholesterol: .2

Keywords: sugar cookie icing, sugar cookie icing without corn syrup

Did you make this recipe?

Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple

More Cookies Recipes to Try

  • Gluten Free Sugar Cookies
  • The Microwave Easy Way to Make Chocolate Covered Pretzels
  • Grandma’s Brickle Cookies
  • The Best Gingerbread Cookies Recipe

This post was updated with more details and pictures. The recipe remains the same.

« Oven Baked Smores Dip
Old Fashioned Frozen Fruit Salad »

About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Betheny

    December 19, 2021 at 1:16 pm

    The Recipe is too runny and glazed so it comes runs off your cookies.

    ★

    Reply
    • Lynette

      January 11, 2022 at 10:51 am

      Hi Betheny, as shared in the recipe just add more powdered sugar to get a thicker glaze. Because of humidity, just a little change from measurements can make a big difference!

      Reply
    • Brittany

      April 30, 2022 at 5:36 am

      No it’s not, it worked fine for me. Betheny should probably not bake anymore. 🙁

      ★★★★★

      Reply
  2. April

    December 19, 2021 at 12:45 pm

    How many cookies does this make? I don’t understand what the 1 means for the yield. One dozen?

    Reply
    • Lynette

      January 11, 2022 at 10:52 am

      Hi April, it’s hard to say how many cookies because when you do cutouts they can vary so much in size.

      Reply
  3. Danielle Carl

    March 25, 2021 at 12:36 am

    Can I add vanilla extract to the frosting for my little vanilla fan? And if so how much would you recommend?

    Reply
    • Lynette

      March 29, 2021 at 9:29 am

      Sure! Vanilla would be great in this recipe. I would start with 1/4 teaspoon and add more to taste.

      Reply
    • Jo

      January 29, 2022 at 5:32 pm

      Thank you for this recipe. I didn’t have any milk, so I used heavy cream. Had to add 3 extra tsps of it, but it worked.

      Reply
      • Lynette

        February 01, 2022 at 10:03 am

        Glad it worked for you!

        Reply
  4. HanBo

    March 07, 2021 at 1:23 pm

    this a great recipe!
    thank you!

    Reply
    • Lynette

      March 08, 2021 at 10:20 am

      Awesome! I’m so glad you enjoyed it!

      Reply
    • R

      December 22, 2021 at 2:39 pm

      Can I use liquid food coloring or does it need to be gel?

      Reply
      • Lynette

        January 11, 2022 at 10:49 am

        You can use either liquid or gel – it doesn’t matter. I do find that the red gel doesn’t have the same bitter flavor, but it won’t matter with the coloring.

        Reply
  5. Judy Miller

    December 27, 2020 at 2:53 pm

    Can you substitute milk with almond milk?

    Reply
    • Lynette

      December 28, 2020 at 2:51 pm

      I have never tried it. If you do, please let me know how it turns out!

      Reply
    • Asma

      February 14, 2021 at 6:20 pm

      Made this with my five year old to ice our sugar cookies. She wanted the top hard so we glazed and decorated some before we baked them and others we baked, decorated and then popped them back into the oven- both ways worked but we needed to adjust the baking time accordingly.

      Reply
  6. Brianna

    December 23, 2020 at 1:39 pm

    How many cookies are you able to ice with this?

    Reply
  7. Merry

    December 21, 2020 at 3:55 pm

    How much powder sugar do you need?…..

    Reply
    • Sally

      December 21, 2020 at 9:01 pm

      LOL

      Reply
    • Estela

      June 26, 2021 at 2:12 pm

      1 cup

      ★★★★★

      Reply
  8. Becky

    December 12, 2020 at 7:12 pm

    Should the cookies be refrigerated since there is milk in the icing or will they be okay to leave room temp?

    Reply
    • Lynette

      December 14, 2020 at 2:45 pm

      I don’t refrigerate the cookies, but then they’re gone within a few days. 🙂

      Reply
  9. Sanda Lincoln

    December 08, 2020 at 10:35 am

    Can the frosting be made a few hours before hand or does it need to be made right before placing on cookies?

    Reply
    • Lynette

      December 09, 2020 at 8:18 pm

      I would not recommend making it a few hours beforehand unless you placed plastic wrap directly on top of the icing and then sealed it well. The icing does dry, which is what makes it so great – so making it too far ahead of time runs the risk of getting dried out.

      Reply
      • Nikki

        December 16, 2020 at 6:15 am

        Does any kind (whole, 2%, skim) of milk work? Or do you recommend a specific kind?

        Reply
        • Lynette

          December 18, 2020 at 2:31 pm

          I use 2% because that’s what I have on hand, but any milk will work.

          Reply
      • regina gail wright

        December 14, 2021 at 6:01 pm

        I found this recipe a few years back I love it turns out every time, I fill a ziplock bag with each color and it does keep my grandaughter and I put them in ziplock bags last year and she didn’t make her cookies until the next day all was well, also one year I put each color in peanut butter jars the day before and that worked as well

        Reply
    • Stephanie

      December 21, 2020 at 12:18 am

      Can left over frosting be refrigerated for later use?

      Reply
      • Lynette

        December 21, 2020 at 1:08 pm

        Yes, you can. You will need to seal it well so that it doesn’t dry out.

        Reply
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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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