Ingredients Jump to Instructions ↓

  1. 1 cup confectioner's sugar

  2. 2 teaspoons milk

  3. 2 teaspoons light corn syrup

  4. 1/4 teaspoon almond extract

  5. Assorted food coloring

Instructions Jump to Ingredients ↑

  1. :Stir sugar and milk in a bowl, till a smooth mixture is formed. Beat in almond extract and corn syrup, till icing is smooth and glossy. Add more corn syrup, if icing becomes too thick. Distribute icing into different bowls, to add food coloring. Dip cookies into icing or paint with brush. This recipe yields enough icing for 1 dozen cookies.

  2. Butter Icing Ingredients 1½ cup confectioner's sugar 3 tablespoons butter, softened 1 tablespoon vanilla extract 1 tablespoon milk Beat sugar, butter, milk and vanilla extract together, until creamy. If the mixture is too thick, add a few drops of milk to even its consistency. For colors, stir in food coloring. Cool cookies and then spread icing.

  3. Royal Icing Ingredients 2 large eggs 2 teaspoons fresh lemon juice 3 cups, powdered sugar Separate egg whites from yolks. Using an electric mixer, mix egg whites and lemon juice. Sift powdered sugar in a bowl. Add powdered sugar to egg white mixture and beat on low speed. The mixture should be smooth. Use a knife or a piping bag to ice the sugar cookies. This icing must be used immediately or transferred to an airtight container, else it will harden.

  4. Low Fat Homemade Icing for Sugar Cookies Ingredients ¾ cup powdered sugar 3½ teaspoons skim milk 1/8 teaspoon vanilla 1½ teaspoon light corn syrup Mix sugar and milk in a bowl, till smooth. Beat in corn syrup and vanilla, so the mixture becomes shiny. Add food colorings if desired.

  5. Tips for Icing Sugar Cookies: Tips Make sure the cookies are completely cooled before icing.

  6. Color the icing a little darker than the color that you want. Dried icing is lighter in color, than fresh icing.

  7. Piping icing works better than knifing icing onto a cookie, as the icing can run off.

  8. Use a grease and oil-free bowl to mix your icing.

  9. Outline the cookie first with the icing, then fill in the design.

  10. If you have missed a spot, use a toothpick to smear the icing. Level the icing, by gently lifting and tilting the cookie.

  11. After icing, let your iced cookies dry properly, or the icing will run.

  12. Use a #1 or #2 Ateco pastry tip for your icing bag.

  13. Pipe on icing, then sprinkle powdered sugar for a sparkling effect called sugaring.

  14. Use different extracts (vanilla, almond, lemon, orange) in your icing recipe for a different flavor.

  15. Keep the icing covered with a damp cloth and plastic wrap when not used.


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