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 ¼ 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)
- Prep Time: 3 mins
- Cook Time: 0 min
- Total Time: 3 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Mix
- Cuisine: American
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
- 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
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
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.
Will this harden completely? Also, how long will it take to harden?
It will harden enough that you can stack the cookies. The time it takes to harden depends on the humidity at the time you’re making it.
Very cool! But the icing is a little runny
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Hi! To make it thicker you can add more powdered sugar. In the future, when you make it again, you can use less milk from the beginning. This recipe is very versatile!
Will the icing keep in the ziploc bags if I make it the day before using?
I like to know this myself cause I dont like to waste anything. I just made 2 bags to check out the icing since I made the cookies and I dont want them to go to waste since I got the color just right and I am gonna color them tomorrow. So I want to know if they will keep in the bag for tomorrow if I twist tie them ?
You can store them in an airtight container but make sure to press out all the air. When I store the icing in Tupperware I add a layer of plastic wrap and press it into the icing to create an airtight seal. Any air will start to dry out the icing. Enjoy!
Do I need to refrigerate the cookies? Since the icing is made with milk?
No, you do not need to refrigerate. Store in an airtight container if using within 3 days. If not, I typically freeze them and let them thaw before enjoying.
Could you add Corn Syrup to this?
Can you substitute buttermilk or non fat milk for this recipe?
Non fat milk would work as a substitution. With less fat content it may alter the richness but I think overall it will be fine. Buttermilk can have a sour taste so I wouldn’t recommend using it.
I’ve always used water and love the glaze! My problem is decorating over the glaze. The darker decorating colors fade into the background color. Would using milk eliminatethis problem, or do you have any other suggestions? Thank you!
Hi. If you’re wanting to do a color on top of another color, you will need to let the first layer completely dry and then add the next layer of icing.
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
How to make chocolate icing?
★★★★★
Hi! Chocolate icing is very different. I have a great recipe HERE.