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.
Table of Contents
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.
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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
Cindy says
Would adding extract change the texture of this glaze/icing?
Lynette says
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.
LouAnn says
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?
Lynette says
Hi LouAnn. Yes. I have made these and put them into cellophane bags. Let me know how they turn out with the icing!
Harriet Somohardjo says
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.
Lynette says
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! 🙂
Kiki says
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.
JACQUI says
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?
Terry says
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.
Elizya Lois says
Can we use white sugar instead of powdered sugar?
Lynette says
Hi, sugar will not have the same result as powdered sugar.
Anne Florence says
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.
Lynette says
Glad you enjoyed it Anne! It is the easiest icing!
Anita says
How can I make brown icing?
Lynette says
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
Nata says
Green + yellow food coloring = brown icing.
Jeanette says
Any idea how many cookies this recipe will glaze?
I’ve got 13 medium sized cookies, and 2 dozen small ones.
suzie says
Been a while since I made these. Great post, love the bag tip. Helps a lot, Thank you ☼
susan koenig says
Great recipes, keep them coming