Jump to RecipeI absolutely love the shiny appearance of my cut out cookies using this Glossy Sugar Cookie Icing (that hardens)! This icing is perfect for either dipping your sugar cookies or flooding Christmas cookies, as well as using for a semi-transparent thin glaze on cookies, cakes, and other desserts. It’s so quick and easy and made with only 4 ingredients! Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating! Glossy Sugar Cookie Icing (that hardens) Recipe The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed. Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies! Looking for the best rolled sugar cookies recipe? Try out my most used and well loved classic rolled sugar cookies, or save time and skip the chilling period with my no chill rolled sugar cookies - either one will have you set for Christmas cookie decorating!! I’ve covered alot of my tips and tricks for making icing and glazes for your holiday cookies and treats below! How To Make Glossy Sugar Cookie Icing (that hardens):
Sift confectioners sugar into a medium bowl. Add liquid: light corn syrup, extract and milk (or water). Stir until smooth and the desired consistency has been reached. Divide into separate bowls and add desired food coloring. Spread onto cut out sugar cookies, or flood into piped outlines.
Tips For Icing and Glazes:
Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency. I recommend sifting your confectioners sugar before making your icings and/or glazes. I’m totally the worst at doing this, but it does save from having to fix lumps in your icing. For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over. Gently tamping the cookie down onto a surface removes any air bubbles. A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 193 reviews
Glossy Sugar Cookie Icing (that hardens)
Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating!
Author | Angela
Servings: 24 iced cookies Calories: 43kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 2 c confectioners sugar▢ 1 ½ tablespoon light corn syrup▢ 1 ½ tablespoon milk or cold water (more or less, as needed to reach desired consistency)▢ ½ teaspoon almond extract (or your desired clear extract flavoring)▢ gel food coloring (optional, desired colors)
InstructionsIn a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly.For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.Cover with plastic wrap and refrigerate for up to 3 days. Notes*Typically ices 24-36 cookies. **Cover and store in the refrigerator for up to 3 days.
Tips For Icing and Glazes:
Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency. I recommend sifting your confectioners sugar before making your icings and/or glazes. I’m totally the worst at doing this, but it does save from having to fix lumps in your icing. For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over. Gently tamping the cookie down onto a surface removes any air bubbles. A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).
NutritionCalories: 43kcal (2%) | Carbohydrates: 11g (4%) | Fat: 1g (2%) | Sodium: 1mg | Sugar: 11g (12%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Christmas cookie decorating, cut out sugar cookies, dipping icing, Glossy Sugar Cookie Icing, icing that hardens, shiny sugar cookie icing, sugar cookie decorating, sugar cookie glaze, sugar cookie icing Course Christmas Cookies, IcingCuisine American Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This icing is perfect for either dipping your sugar cookies or flooding Christmas cookies, as well as using for a semi-transparent thin glaze on cookies, cakes, and other desserts. It’s so quick and easy and made with only 4 ingredients!
Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating!
Glossy Sugar Cookie Icing (that hardens) Recipe
The trick to a perfect icing is to sift your confectioners sugar before adding any liquids (and I’m guilty of having skipped this step many times), as it will save the hassle of having to stir until all lumps are removed. Or worse, applying your icing and finding a lump on your beautiful cut out sugar cookies!
Looking for the best rolled sugar cookies recipe? Try out my most used and well loved classic rolled sugar cookies, or save time and skip the chilling period with my no chill rolled sugar cookies - either one will have you set for Christmas cookie decorating!!
I’ve covered alot of my tips and tricks for making icing and glazes for your holiday cookies and treats below!
How To Make Glossy Sugar Cookie Icing (that hardens):
- Sift confectioners sugar into a medium bowl.
- Add liquid: light corn syrup, extract and milk (or water).
- Stir until smooth and the desired consistency has been reached.
- Divide into separate bowls and add desired food coloring.
- Spread onto cut out sugar cookies, or flood into piped outlines.
Tips For Icing and Glazes:
- Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency.
- Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened.
- We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky.
- Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency.
- I recommend sifting your confectioners sugar before making your icings and/or glazes. I’m totally the worst at doing this, but it does save from having to fix lumps in your icing.
- For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully.
- For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly.
- For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
- To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool.
- To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over.
- Gently tamping the cookie down onto a surface removes any air bubbles.
- A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing.
- Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 193 reviews
Glossy Sugar Cookie Icing (that hardens)
Glossy Sugar Cookie Icing (that hardens) is an easy icing for holiday sugar cookie decorating!
Author | Angela
Servings: 24 iced cookies Calories: 43kcal Prep 5 minutes Cooking 0 minutes Total Time 5 minutes
Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 2 c confectioners sugar▢ 1 ½ tablespoon light corn syrup▢ 1 ½ tablespoon milk or cold water (more or less, as needed to reach desired consistency)▢ ½ teaspoon almond extract (or your desired clear extract flavoring)▢ gel food coloring (optional, desired colors)
InstructionsIn a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly.For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.Cover with plastic wrap and refrigerate for up to 3 days. Notes*Typically ices 24-36 cookies. **Cover and store in the refrigerator for up to 3 days.
Tips For Icing and Glazes:
Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency. I recommend sifting your confectioners sugar before making your icings and/or glazes. I’m totally the worst at doing this, but it does save from having to fix lumps in your icing. For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over. Gently tamping the cookie down onto a surface removes any air bubbles. A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).
NutritionCalories: 43kcal (2%) | Carbohydrates: 11g (4%) | Fat: 1g (2%) | Sodium: 1mg | Sugar: 11g (12%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! Christmas cookie decorating, cut out sugar cookies, dipping icing, Glossy Sugar Cookie Icing, icing that hardens, shiny sugar cookie icing, sugar cookie decorating, sugar cookie glaze, sugar cookie icing Course Christmas Cookies, IcingCuisine American
Love This Recipe?Click On A Star To Rate It!
5 from 193 reviews
Glossy Sugar Cookie Icing (that hardens)
Author | Angela
Servings: 24 iced cookies
Calories: 43kcal
Prep 5 minutes
Cooking 0 minutes
Total Time 5 minutes
Ingredients 1x2x3x▢ 2 c confectioners sugar▢ 1 ½ tablespoon light corn syrup▢ 1 ½ tablespoon milk or cold water (more or less, as needed to reach desired consistency)▢ ½ teaspoon almond extract (or your desired clear extract flavoring)▢ gel food coloring (optional, desired colors)
InstructionsIn a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly.For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.Cover with plastic wrap and refrigerate for up to 3 days.
Notes*Typically ices 24-36 cookies. **Cover and store in the refrigerator for up to 3 days.
Tips For Icing and Glazes:
Use about half the liquid called for in an icing recipe, adding more liquid as needed to thin to your desired consistency. Alternatively, if your icing or glaze is too runny simply add more sifted confectioners sugar (powdered sugar) until thickened. We are using milk and cold water interchangeably in this recipe, either one will give you a high shine, glossy slash glassy appearance and both will harden once set. The water based icing will give a very clear appearance, and the milk based version is well, somewhat milky. Your best icing colors are attained using gel based food coloring, rather than your usual food coloring drops. Gel food coloring also retains your desired consistency. I recommend sifting your confectioners sugar before making your icings and/or glazes. I’m totally the worst at doing this, but it does save from having to fix lumps in your icing. For your best color results, use a clear extract flavoring. Clear vanilla, almond extract, and lemon extract are my most commonly used flavors. Additional flavors such as orange, maple, peppermint, coconut, chocolate, banana, raspberry, strawberry, and rum also work beautifully. For flooding and dipping, use a consistency that sticks well to your spoon and icing ‘drops’ off slowly. For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon. To flood your cut out sugar cookies, pipe an outline of icing on your sugar cookies and fill with glossy sugar cookie icing (that hardens). Spread to the edges using the back of your spoon, a small knife, or a cookie decorating edging tool. To spread without flooding (using an icing outline), drop icing into center of cookie and spread toward the edges without getting close enough to run over. Gently tamping the cookie down onto a surface removes any air bubbles. A film will develop quickly over the icing, so apply any desired sprinkles directly after spreading the icing. Do not stack until icing is completely set, about 12 hours (depending on the thickness of your icing coating).
Nutrition
Calories: 43kcal (2%) | Carbohydrates: 11g (4%) | Fat: 1g (2%) | Sodium: 1mg | Sugar: 11g (12%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Christmas Cookies, IcingCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
