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.
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.
How to Make Sugar Cookie Icing without Corn Syrup
- Mix: Combine the powdered sugar and milk by mixing with a fork until smooth. The powdered sugar will dissolve as you stir.
- Color: Add your favorite food coloring (optional) to create unique colors for your cookies.
- Pipe: Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.
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.
Icing FAQs
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.
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.
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.
No. The cookies with icing are fine at room temperature stored in an airtight container for up to 5 days.
Yes. Start with 1/4 teaspoon of vanilla and add more to taste.
I use 2% of whole milk with success. I would avoid using skim.
Watch How Easy It Is To Make This Icing
Easy Sugar Cookie Icing (2 Ingredients)
Ingredients
- 1 cup powdered sugar
- 4 teaspoons milk
Instructions
- 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.
- Color: Add your favorite food coloring (optional) to create unique colors for your cookies.
- Pipe: Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.
Notes
Nutrition
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.
Comments & Reviews
First time ever trying royal icing and this was so perfect! The cookies turned out perfect! I wish I could upload a picture. Thank you for the recipe and the instructions. ❤️
I improvised a bit with this recipe, using Bolthouse Farms Vanilla Chai instead of milk and I stirred in 1/2 teaspoon of cinnamon and sugar. It turned out phenomenal! Thank you.
Yum! Love your changes!
Thank you for your recipes and explaining them to simple folks like me. God BLESS you and your family and thank you for your time and good information!
Thank you! And love your name. 😉
Very watery and not good tasting
Mine too. I added a lot more powdered sugar, and I’m hoping it does harden up. This would be a great recipe if you’re looking for a glaze.
Can you use Almond or coconut milk in this recipe?