The Best Sugar Cookie Icing Recipe

I love this icing recipe because it transforms sugar cookies into sweet works of art. The blend of silky powdered sugar, egg whites, and vanilla makes for a fabulously smooth finish. I appreciate how manageable and customizable it is, letting me nail that ideal consistency every single time for a delightful decorating experience.

I love making the best sugar cookie icing recipe because it really makes my cookies stand out during the holidays. I think its smooth finish just adds that extra special touch that turns any cookie into a work of art.

My recipe uses 4 cups of powdered sugar that has been sifted for a fluffy consistency, along with 2 large egg whites which help the icing dry into a hard, decorative shell. I add in 1 teaspoon of vanilla extract for flavor and 1 tablespoon of light corn syrup if you want that super smooth and shiny finish.

You can even skip the corn syrup if you prefer a sugar cookie icing recipe with no corn syrup. I mix in 1-2 teaspoons of either milk or water to get the perfect consistency, and a pinch of salt to balance out the sweetness.

I like using this clear, simple method because it delivers the best frosting for sugar cookies every time.

Why I Like this Recipe

1. I like this recipe because its super simple to make and you can adjust the thickness really easily by adding a bit of milk or water.
2. I really appreciate the option to use meringue powder instead of raw egg whites so i feel safer about its ingredients.
3. I enjoy how the icing dries into a really smooth and shiny finish, especially when i add a little corn syrup; it makes my sugar cookies look amazing.
4. I also like that its flexible enough to tweak the flavor and texture, which lets me get creative with my decorating.

Ingredients

• Powdered sugar: main carbohydrate source that makes the icing super sweet and light.
• Egg whites: provide protein and help create a smooth, stable texture for the icing.
• Vanilla extract: adds a warm, aromatic flavor while naturally enhancing the sweetness.
• Light corn syrup: gives the icing a shiny finish and an extra smooth consistency.
• A pinch of salt: balances the sweetness and deepens the overall flavor profile.

Ingredient Quantities

• 4 cups powdered sugar, sifted
• 2 large egg whites (or 1/4 cup meringue powder mixed with water for a safer alternative)
• 1 teaspoon vanilla extract
• 1 tablespoon light corn syrup (if you want a super smooth and shiny finish; you can leave this out if you prefer)
• 1-2 teaspoons milk or water, adjust as needed for your consistency
• A pinch of salt

How to Make this

1. In a large bowl, sift in the 4 cups of powdered sugar and add a pinch of salt.

2. Crack in the 2 large egg whites (or pour in your 1/4 cup meringue powder mixed with water) and toss them into the bowl.

3. Mix in 1 teaspoon of vanilla extract along with 1 tablespoon of light corn syrup if you want that smooth shiny finish.

4. Stir everything together slowly at first, then beat a little more with an electric mixer until the mix looks smooth.

5. Gradually add 1 teaspoon of milk or water, then mix well. Add a bit more if you think the icing is too thick.

6. Keep stirring until you get a spreadable consistency that’s not too runny or too stiff.

7. Let the mixture sit for about 10-15 minutes so it can thicken up a little more.

8. Give it a quick stir again, and if it looks too stiff, add a couple more drops of milk or water.

9. Taste the icing (if you dare) and adjust by adding more powdered sugar if needed.

10. Then its ready to spread over your sugar cookies immediately for a smooth, neat finish. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Sifter (for the powdered sugar)
3. Measuring cups and spoons
4. Electric mixer
5. A spatula or whisk (for stirring)
6. Small bowl (if you are using meringue powder with water)
7. Timer or clock (to track the 10-15 minute resting time)

FAQ

• Q: Can I use meringue powder instead of egg whites?
  A: Yeah, you totally can. Use 1/4 cup meringue powder mixed with water as a safer alternative, just be sure to measure it right so your icing comes out smooth.
• Q: Why is light corn syrup in the recipe?
  A: It helps the icing get that super shiny and smooth finish, but if you dont like it or dont have it, you can leave it out.
• Q: How do I adjust the icing consistency?
  A: Its pretty easy—you just add 1 to 2 teaspoons of milk or water till you get the thickness you want.
• Q: Can I make the icing ahead of time?
  A: Yup, you can make it in advance. Just store it in an airtight container and give it a good stir before you use it.
• Q: Any tips for reducing lumps in the icing?
  A: Definitely sift the powdered sugar into the bowl and mix slowly with your egg whites or meringue mix, this really helps keep it lump free.
• Q: Is this icing only for sugar cookies?
  A: Not at all! Its a pretty versatile recipe that works well on cakes, cupcakes, and other treats too.

The Best Sugar Cookie Icing Recipe Substitutions and Variations

• If you’re not keen on using egg whites, you can swap ’em with 1/4 cup aquafaba as a vegan option
• If you dont have vanilla extract, try replacing it with almond extract or even a bit of vanilla bean paste
• You can swap the corn syrup with honey or agave syrup for that similar smooth finish
• If you dont have regular milk, almond milk or even soy milk works just fine to adjust your consistency

Pro Tips

1. Make sure you sift the powdered sugar a couple times to get rid of any lumps; trust me this makes your icing way smoother.
2. When you add your milk or water, do it a little bit at a time so you dont over thin the mix; it’s better to add more later than end up with runny icing.
3. If you choose to use raw egg whites, be extra careful about the quality of your eggs or consider the meringue powder alternative for safety reasons.
4. Letting your mixture rest for about 10-15 minutes really helps the icing set up well, so be patient—it makes a huge difference in the final look of your cookies.