This sugar cookie icing recipe creates a smooth, glossy finish that dries firm, making it ideal for stacking and gifting your decorated cut-out cookies.
Author:Cat
Prep Time:15 min
Cook Time:0 min
Total Time:15 min
Yield:Coats approximately 2 dozen 3-inch cookies 1x
Category:Baking
Method:Mixing/Glazing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 cups powdered sugar, sifted
1/4 cup meringue powder
1/2 cup warm water (approximately)
1 teaspoon clear vanilla extract
1/2 teaspoon light corn syrup (optional, for extra shine)
Instructions
In a large bowl, whisk together the sifted powdered sugar and meringue powder until fully combined.
Add the warm water, vanilla extract, and corn syrup (if using) to the dry ingredients.
Mix on low speed with an electric mixer until the ingredients are just combined. Scrape down the sides of the bowl.
Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the icing is smooth, glossy, and holds medium peaks. This is the consistency for outlining.
To achieve a flooding consistency, add water, one teaspoon at a time, beating well after each addition, until the icing slowly drips off a spoon in a continuous ribbon that disappears back into the bowl after counting to ten.
Divide the icing into separate bowls for coloring. Add gel food coloring sparingly and mix until the color is uniform.
Use the thicker icing for outlining the cookies. Let the outline set for 15 to 30 minutes.
Use the thinner (flooding) icing to fill in the outlined areas. Gently shake the cookie to smooth the surface.
Allow the cookies to dry completely at room temperature for 6 to 12 hours, or until the icing is completely hard to the touch.
Notes
For a professional look, use gel food coloring, as liquid coloring can thin the icing too much.
If the icing becomes too thick while working, stir in water, 1/2 teaspoon at a time, until the desired consistency returns.
This hard-setting glaze provides a stackable cookie icing recipe perfect for holiday cookie decorating.