Sugar Cookie Icing

Recipe is incorrect, should be 1 Tbl of milk, should be corrected.

Works great:) I added a little extra milk for this to make the right consistency.

easy to work with, dries hard enough to stack

When I made it the icing was too thick and very sticky so I added a small amount of milk and quickly became to runny which sucked because I had made about 100 sugar cookies for Christmas and didn’t have enough ingredients to make more however the icing did taste very good.

it was good.

Good consistency and flavor. After a few days it got pretty hard, but that shouldn’t happen if you eat them fast enough.

I made this recipe as written, as written the icing is very thick. I thinned with milk to get to a pip-able consistency. I was worried about using too much so added a very little bit at a time and do not have an exact measure. I used this on some extra basic gingerbread men so it worked for what I needed. If I made this again I would probably use equal parts of milk and corn syrup to thin.

Perfect recipe! I grew up with almond extract in my birthday cake frosting so I love the almond extract flavor that adds a hint of extra sweetness and complexity. You can easily swap out for your extract of choice. I also have successfully used oat milk in this recipe since I was out of dairy milk. This icing is easy to thicken or thin depending on your preference and easy to double or triple as needed. Definitely my go-to recipe for sugar cookies!

I followed recipe and turned out great!

You can use any extract. We prefer lemon. I usually use more milk, too – 4-6 tsp, depending on the consistency I want. I don’t increase the corn syrup amount. Have used this one for years and it’s made my sugar cookies famous among friends and family. Thanks!

Way too thick, even after adding extra milk and corn syrup. And overall bad taste. Can’t recommend this recipe.

This icing is pretty thick. I found that milk thinned it better than corn syrup. It was very glossy and made pretty cookies.

When I initially made this recipe, I doubled it but it was so thick that I wouldn’t have even been able to spread it onto my cookies without breaking them. I added more milk to thin it out (the corn syrup is more to give it a glaze when set). I finally got it to a consistency that I prefer to use as I pipe my icing. I made another single recipe right after but used 1 tbsp of milk instead of 2 tsp and it was spot on!

First time I think success. Easy recipe. Still working on my piping technique.

Wow….I followed the recipe to maybe a quarter tsp on corn syrup and it came out beautiful! Set up great and I piped through a baggy. I left them out on the counter to dry overnight and they are certainly hard enough to be stacked! I think the others who said it was a sticky recipe just didn’t let the corn syrup milk and powdered sugar settle into each other long enough by stirring it smooth. Thank You so much for this recipe!

It was very greasy and did not pipe at all, slid off my cookies. I even added extra powdered sugar to save it, won’t make again

Excellent! This is my go to icing for Christmas sugar cookies!

Absolutely excellent. My daughter was amazed she could make the same type of icing found on Starbucks’ Christmas Cookies.

excellent recipe

Good icing. As suggested by another reviewer I used 4 t milk, 1 t vanilla, a dash of salt, & 1 t light corn syrup. Good taste and shiny.

I doubled the recipe exactly as written and it was thick enough for edges and detailing. I then made another doubled batch and added a little more milk to thin it and used that for flooding the cookies. It was enough for 14, 4” cookies with some left over. I used the almond extract and let the cookies dry for 24 hours on a cookie sheet. When I first made the icing as written I thought it was too thick but let the stand mixer continue to mix for a couple minutes and the icing ended up being perfect.