sugar cookie icing
Ingredients
- 2 cups powdered sugar sifted for smoothness
- 2-3 Tbsp milk start with 2, add more as needed
- ½ teaspoon vanilla extract or almond extract for a different flavor
- food coloring optional
- 1/2 tsp honey
Instructions
- Makes about 3/4 to 1 cup
Mix the base:
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk and vanilla extract until smooth.
- If the icing is too thick, add milk a tiny bit at a time (like ½ teaspoon) until it reaches your desired consistency.
Adjust consistency:
- For outlining, the icing should be like toothpaste—thick enough to hold shape.
- For flooding/filling, it should be more like honey—thin enough to settle smoothly.
Color it:
- Divide into bowls and mix in gel food coloring if desired. Gel is best because it doesn’t water down the icing.
Decorate:
- Use piping bags or squeeze bottles. Let decorated cookies dry uncovered for 8–12 hours or overnight to fully harden.
Notes
👩🍳 Tips:
- Store leftovers in an airtight container in the fridge for up to a week.
- Let cookies dry completely before stacking or packaging.
