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+ servings
A close up of Christmas sugar cookies on a plate

Sugar Cookie Icing

How to make beautiful Sugar Cookie Icing! Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 batch
Calories 535kcal


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon vanilla extract or almond extract
  • food coloring


  • Sift sugar then mix in the corn syrup and extract.
  • Add milk 1 tsp at a time until desired consistency is reached.
  • Add food coloring a little at a time until you reach your desired color.


  • Follow my very best sugar cookie recipe to bake your cookies in any shape you like, they hold their shape beautifully once baked.
  • Make sure your sugar cookies are extra cold before icing, if they are warm the icing will just melt. I recommend placing the baked cookies in the fridge until they are extra cold.
  • When you're ready to decorate set out bowls full of your favorite sprinkles and different colors of icing to make it easy to decorate your cookies.
  • Don't worry about the sugar cookie icing in bowls there will be too much of it to harden. If a slight skin forms just give it a mix to break it back up!
  • The icing can take up to 24 hours to set completely hard so try not to stack them on top of each other too soon.
  • Once the icing has hardened you can stack them to take to parties or store them in cookie tins. 
  • Try not to add in too much extract or the flavor of the icing will overpower the sugar cookies, I find that 1/4 teaspoon is enough.
  • To ice the cookies use squeeze bottles or cut a very small incision into a plastic piping bag. I find that squeeze bottles are much easier to use!
  • Nutritional information is for the whole batch of icing.


Calories: 535kcal | Carbohydrates: 136g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 21mg | Sugar: 134g | Calcium: 17mg