I swear by this icing recipe when it comes to sugar cookies. I personally dislike frosting type icing and think royal icing isn’t very good when it comes to flavor. This sugar cookie icing dries semi-hard making them stackable but isn’t super hard or tasteless! I almost think of it as a glaze.
When I make our icing I typically always use Wilton food coloring because it makes the best and brightest colors. I pour the icing into squeeze bottles and let the kids decorate on paper plates. Once they are done the paper plates (which catch most of the extra icing and sprinkles) go in the trash and there isn’t as big of a mess at the end!
- Food coloring (optional)
- 1 cup confectioner’s sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract (I’m sure it would be good with vanilla extract too!)
Stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or if it is too thick add more milk.
I party HERE