This is my go-to Sugar Cookie Icing! This icing tastes great and dries hard, so your cookies are stackable! Perfect for gift-giving! I use this icing for drop sugar cookies and cut-outs.
June’s Sugar Cookie Icing
Course: DessertDifficulty: EasyIngredients
6 C Powdered Sugar, sifted
1 C Heavy Whipping Cream
1 Tbsp Milk, if needed
1/4 C Light Corn Syrup
2 Tsp Almond Extract
Gel Food Coloring, optional
Sprinkles
Directions
- In the bowl of a stand mixer using the whisk attachment (or hand mixer), beat powdered sugar and heavy whipping cream until smooth. If it is still too thick, add in 1 tablespoon of milk.
- Beat in corn syrup and extract.
- Place in piping bag or use a knife to frost cookies. Decorate with sprinkles.
- Let cookies air-dry on cookie sheets for an hour or two. If you need to leave them overnight, tent the cookie sheets with foil. Once the icing has dried hard, remove to airtight containers.
Notes
- You can make this icing a little thicker to use as outlines… just start with less liquid.
- Unused icing will keep in the fridge for a couple weeks!