Learn how to make sugar cookie icing that hardens into a glossy, shiny glaze. This easy sugar cookie icing recipe only uses four simple ingredients (with no meringue powder!) and takes five minutes to make!

Why this Sugar Cookie Icing recipe?
Christmas would not be complete without my mom’s tried-and-true rolled sugar cookies making an appearance. This cookie icing was an integral part of our holidays, and deemed the best over the years.
While Mom rolled, cut, and baked the cookies, we were tasked with covering the kitchen with frosting and sprinkles. Sometimes some of it even landed on the cookies.
Christmas sugar cookies were often gifted to teachers and neighbors, and since this recipe hardens into a beautiful glassy surface it’s durable enough to be wrapped and transported.
It’s like a sugar force field for cookies.
(Now that I’m pondering it…that’s most likely why Mom sent us with homemade peanut brittle and caramel corn for teacher’s gifts. They’re also delicious and durable!)
I now enjoy this same tradition with my own kids, but instead use this recipe for gluten-free sugar cookies that tastes just like the old-fashioned ones Mom made!
Best Sugar Cookie Icing That Hardens
The trick for how to make hard icing glaze is in the ingredients. A mixture of powdered sugar, milk, and light corn syrup blends together to make smooth, perfect sugar cookie icing.
The small amount of corn syrup achieves a shiny, glossy surface, and thickens the frosting to make for easier decorating. When it dries with the milk and powdered sugar, you are left with hard sugar cookie icing.
Unlike fluffy buttercream frosting, there is no butter or fat in the recipe, this icing will harden similar to royal frosting. But unlike royal icing, which uses egg whites or meringue powder, the ingredients are simple.
ingredients needed
Once you have our sugar cookie recipe made and cooled, begin the recipe. You will want to use it immediately because the glaze will thicken upon standing.
- Powdered Sugar – Sift the confectioners’ sugar before adding liquid ingredients to make the icing smooth and lump-free.
- Milk is used to thin the sugar cooking icing to a spreadable consistency. Any milk, non-dairy milk, lemon juice, or even water may be used.
- Light Corn syrup makes the icing shiny and increases the viscosity. This helps the frosting to stay put on the cookies without dripping off. However, see below for how to make icing without corn syrup.
- Extract – I use almond extract because I love the flavor, but vanilla, coconut, or lemon extract may be substituted. For pure white frosting, use clear vanilla extract.
How to make sugar cookie icing recipe
- Sift powdered sugar into a bowl.
- Add 1-2 tablespoons of milk, corn syrup, and almond extract.
- Stir ingredients vigorously until no lumps remain and icing is smooth and glossy. If making different colors of icing, divide into separate bowls and add food coloring.
- To frost cookies, pipe an outline around the edge of the cookie. Flood in the outline with icing.
- Set iced sugar cookies on baking sheets until icing dries. Then they may be stacked and stored.
How Long Does it Take For the Icing To Harden?
It will take 12-24 hours for the icing to harden, depending on the thickness of the frosting. For best results, set decorated cookies on a baking sheet in a single layer and leave overnight.
Before stacking, wrapping, or storing the cookies make sure the icing is hard throughout. The top layer will feel hard to the touch first before it dries throughout.
Icing Without Corn Syrup
This recipe may be adjusted if you are looking for a powdered sugar cookie icing without corn syrup. Simply omit the corn syrup from the recipe and add 1-2 teaspoons additional milk to achieve the right consistency.
Corn syrup is used in sugar cooking icing to achieve that glossy finish. It also prevents the frosting from being runny, which makes for more controlled decorating.
Flavoring Sugar Cookie Icing
Icing is typically flavored with almond or vanilla extracts. Almond extract gives a hint of a sweet nutty flavor, while vanilla extract gives a creamy tinge.
If you prefer a sugar cookie icing without almond extract, substitute any preferred flavor, such as vanilla, coconut, or lemon. You may also leave out the extract and rely on the natural sweetness from powdered sugar.
Best Food Coloring to use
Gel food coloring is highly pigmented so you can achieve very bright colors. This works best with powdered sugar icing since it is bright white. Otherwise, a lot of food coloring would have to be added to offset the white.
Liquid food dye works best for pastel colors because you don’t need to add as much to the frosting. It is also readily available at any grocery store.
best Tips and tricks
- Start with adding the minimal amount of milk. Add more if the icing is too thick to spread.
- If frosting is too thin add more powdered sugar. To thicken icing add additional milk.
- How do you know if you have the perfect consistency for spreading? Raise a spoonful from the bowl and it should slowly fall and gently mound.
- Looking for icing without almond extract? Use this recipe and substitute vanilla, lemon, maple, coconut, or orange extract. Also, the extract may be left out entirely.
- Sifting the powder sugar is essential for eliminating lumps and making icing smooth.
- In place of the milk, non-dairy milk, lemon juice, or water may be used.
Can You Freeze Iced Sugar Cookies?
Yes, sugar cookies with icing may be frozen either unfrosted or with frosting.
If the cookies are frosted, make sure the icing has set before stacking. This takes 12-24 hours for frosting to fully set. Stack iced cookies in a large airtight container, wrap the container with plastic wrap, and freeze up to 2 months.
Once they are pulled from the freezer, allow cookies to thaw one hour at room temperature before serving.
Kitchen Essentials for decorating
Want to ice cookies like a pro? Proper equipment definitely makes the job easier! Here are my preferred tools for expertly icing sugar cookies.
However, if the kids are decorating Christmas cookies small cheese spreaders and toothpicks do the trick as well!
- Reusable Piping Bags – Love these because they are affordable and you never have to clean a piping bag again!
- Tips – My favorite tip to use is Wilton piping tip #4, but Wilton tip #2 and tip #1 are good for fine lines and decorating.
- Couplers – These for quickly switching out tips on piping bags. Use one bag of frosting, but several different types of tips.
- Squeeze Bottles – Some cookie decorators skip the bags and tips and use writing bottles instead.
expert tips for icing sugar cookies
- Pipe an outline of icing around the edges. This makes a dam for clean icing edges.
- Use the same tip to fill in the middle. A small knife or toothpick helps smooth over any gaps.
- If using sprinkles decorate immediately. The top layer will harden quickly.
- Set cookies on baking sheets to fully harden. This will take 12-24 hours, depending on the amount of frosting used.
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How to Make Sugar Cookie Icing That Hardens
Ingredients
- 2 cups powdered sugar, sifted
- 6-8 teaspoons milk
- 4 teaspoons corn syrup
- ½ teaspoon almond or vanilla extract
- food coloring, optional
Instructions
- Sift powdered sugar into a medium bowl. Add 6 teaspoons milk, corn syrup, and extract. Stir vigorously until icing is smooth and no lumps remain.
- If needed, add additional milk to thin icing. Test the desired consistency for spreading by lifting a spoonful from the bowl. It should drizzle back down slowly and mound gently. If making colored icing, divide into small bowls and stir in food colorings. (See recipe notes for tips on decorating.)
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Recipe Notes
How to Ice Sugar Cookies
- Pipe an outline of icing around the edges. This makes a dam for clean icing edges.
- Use the same tip to fill in the middle. A small knife or toothpick helps smooth over any gaps.
- If using sprinkles, decorate immediately. The top layer will harden quickly.
- Set cookies on baking sheets to fully harden. This will take 12-24 hours, depending on the amount of frosting used.
Tips for Making The Best Sugar Cookie Icing That Hardens
- Start with adding the minimal amount of milk. Add more if the icing is too thick to spread.
- If frosting is too thin add more powdered sugar. To thicken icing add additional milk.
- How do you know if you have the perfect consistency for spreading? Raise a spoonful from the bowl and it should slowly fall and gently mound.
- Looking for sugar cookie icing without almond extract? Use this recipe and substitute vanilla, lemon, maple, coconut, or orange extract. Also, the extract may be left out entirely.
- Sifting the powder sugar is essential for eliminating lumps and making icing smooth.
- In place of the milk, non-dairy milk, lemon juice, or water may be used.
Kitchen Essential for Icing Sugar Cookies
Want to ice cookies like a pro? Proper equipment definitely makes the job easier! Here are my preferred tools for expertly icing sugar cookies. However, if the kids are decorating Christmas cookies small cheese spreaders and toothpicks do the trick as well!- Reusable Piping Bags – Love these because they are affordable and you never have to clean a piping bag again!
- Tips – My favorite tip to use is Wilton piping tip #4, but Wilton tip #2 and tip #1 are good for fine lines and decorating.
- Couplers – These for quickly switching out tips on piping bags. Use one bag of frosting, but several different types of tips.
- Squeeze Bottles – Some cookie decorators skip the bags and tips and use writing bottles instead.
Nutrition
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This post first appeared on Real Housemoms where I’m a contributor.
Lisa says
I made this frosting last year in November, placed them in a container and set out in the garage to keep them cold but the frosting turned a “dull” color. They were bright and glossy prior to this. What happened?
Melissa Erdelac says
Hi Lisa,
Huh. I’m kind of stumped on this one. The only thing I can think of was something to do with the temperature, perhaps it was too cold? I usually just let them sit at room temperature to dry. I haven’t experimented with what would happen if you placed them somewhere colder. Sorry I don’t have more of a definitive answer!
Best,
Melissa
Ekunina Gumpsht says
WHAT? Wait 12 – 24 HOURS for the frosting to harden. Wow. That’s the ultimate test. I don’t think me or my husband will pass it.
Melissa Erdelac says
Lol, it’s definitely not necessary to wait that long to EAT them! Go for it whenever you want! If you want to stack or wrap them, I would wait until it’s hardened all the way through.
Best,
Melissa
Vickie says
Love this frosting. It couldn’t be easier. All the years I waisted on frosting cookies and could not stack them up. This will be my go to recipe from now on.
Melissa says
Thank you, Vickie! Yay for being able to stack cookies!
Best,
Melissa
Lauralie says
Thank You!!! This was so much help😁⛄️
Melissa says
You’re welcome, Lauralie!
Anonymous says
Can you make the icing a day before needed and how would you store it?
Melissa says
Hello,
No, I would not recommend this. It would become very thick and not spreadable if it was left at room temperature or in the fridge that long.
Best,
Melissa
Anonymous says
Great on my Christmas Cookies had to add a little more sugar to compensate for food coloring (not gel, too lazy to drive to town so used old style)
Melissa says
Thank you, and you don’t have to tell me about being too lazy to drive to the store. I’ve been known to order from Amazon to avoid this!
Best,
Melissa
Guy Maki says
I measured EVERYTHING perfectly! I even did the 6 teaspoons of milk instead of the 8. The frosting was extremely runny. I sifted/added more and more sugar, but still wasn’t the consistency I wanted. I gave up. Totally disgusted. I’m sorry, but I’m looking for a recipe that works.
Kathy says
Can you place the cookies after icing then in freezer to harden quicker
Melissa says
Hi Kathy,
I haven’t tried this, but I don’t think it would hurt!
Best,
Melissa
Megan Porta says
My go-to icing recipe!
Mary B says
The recipe I usually use for my frosted sugar cookies is Powdered Sugar, Butter, Half & Half, & Almond Flavor. It’s DELICIOUS, but not glossy. Can I add just a small amount of corn syrup to my ingredients to make them glossier?
Melissa says
Hi Mary,
Yes, that should help! The butter might bring down the sheen a bit, but it will be glossier with the corn syrup. Also, decrease the amount of cream to counteract the corn syrup.
Best,
Melissa
Jane says
Is this going to be hard like royal icing? Pretty but not tasty?
Melissa says
Hi Jane,
Yes, this frosting gets very hard, like royal icing, upon sitting. And it tastes good!
Best,
Melissa
Heather says
This really is the best sugar cookie icing I’ve ever eaten. I’ve never used corn syrup in my icing but it works just exactly as described. Also – the recipe is perfectly proportioned for the gluten free sugar cookie recipe. Sooo good,
Melissa says
Hey Heather,
Yay! I’m so glad this worked out so well for you. Thank you so much for taking the time to write and let me know. It means a lot!
Best,
Melissa
Anonymous says
TMI – I scrolled for several minutes until I for several minutes until I found the actual recipe ingredients. Some info was repeated.
Melissa says
Sorry to hear you were frustrated by the extra information. Since most readers skim, and have varying levels of kitchen comfortability, I try to appeal to a broad base.
If you would like to skip all the info in the post and go straight to the recipe, you can always hit the “jump to recipe” button at the very top of the post.
Best,
Melissa
Christina Witvoet says
Can I just dip the cookies into the icing? I have bad hands and its difficult to use a piping bag.
Melissa says
Hi Christina,
I usually just spread it on with a small knife. I only use the piping bag if I want to make elaborate “perfect” cookies.
Enjoy!
Best,
Melissa
Amy says
Hi! Just wondering if you’ve ever made your own sugar water rather than use the corn syrup?
I don’t have any in the house but would love to try this and have seen a few recipes that say making your own sugar water has the same effect on the icing as the corn syrup!
Melissa says
Hi Amy,
The corn syrup in the recipe makes the frosting glossy and thick. You could use the sugar water (if you are doing it in the thicker ratio, like 1 cup of sugar dissolved in 1/4 cup water). Alternatively, leave out the corn syrup and add an additional tablespoon or two of powdered sugar. Hope this helps!
Best,
Melissa
Amy says
Hi! Just wondering if you’ve ever made your own sugar water rather than use the corn syrup?
I don’t have any in the house but would love to try this and have seen a few recipes that say making your own sugar water has the same effect on the icing as the corn syrup!
Sarah says
Thank you for this tutorial! It was very helpful. I have always had a hard time working with royal icing but after reading your post I am confident my next attempt will be more successful.
Melissa says
Great to hear, thanks for writing!
Best,
Melissa
Shellbeee says
Hello! I am sooo happy to find this! I love to bake and bake often but for some reason I have always been intimidated to do sugar cut out cookies and royal icing. However, my son has requested some pac man cookies for his birthday in a few weeks. Yikes! My question is for example lets say I have to work with 4 different colors and want to use a piping tip #4, Do I have to purchase four #4 piping tips??? One for each color? Also, what do you think about those little plastic bottles with tips? I wouldnt be doing anything fancy but outlining and flooding. THANK you in advance!
Melissa says
Hi Shelbee,
I’m happy to help with making a son’s birthday special! So, I would purchase this tip set. You can move the tips to different bags of frosting by just unscrewing the white coupler. You will need extra couplers to put on each bag of frosting. Luckily these things are very cheap and I use them a lot for cake decorating too. You can use a pastry bag or plastic bag to put the different frostings in. However, I love these disposable ones because I hate cleaning pastry bags!
The plastic bottles with tips will work as well. You will just have to cut the tips to the size you want the frosting to come out. The drawback to this is once the tip is cut, that is how it stays. But if you don’t see yourself starting a new career in sugar cookie decorating😉, that may just be easier!
Let me know if you have any other questions or if anything is confusing!
Best,
Melissa
sandy says
awesome recipe .. added almond extract..two drops..yummy. !.
also use the disposable bags and tips for filling deviled eggs!!>>>
Melissa Erdelac says
Thanks for sharing, Sandy! So glad you enjoyed it!
Best,
Melissa
Nicole says
How many cookies can this amount of frosting decorate?
Melissa says
Hi Nicole,
About 30 cookies, depending on their size.
Best,
Melissa
Ashley says
Can this icing be made in advance? If so, what’s the best way to store it?
Melissa says
Hi Ashley,
Unfortunately, no. It’s best when used right away. This type of frosting hardens, so it will dry up pretty quickly. Let me know if you have any other questions!
Best,
Melissa
Cherryl says
It is the best!
I did have some left over and put in a plastic baggie. I made sure there was no air pockets and refrigerated. Was perfect to use was brought to room temp. Yay!
Melissa says
Thank you so much for the tip, Cheryl! I’ve never done this before, but this is so helpful to know!
Best,
Melissa