Simple Cookie Glaze

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This simple cookie glaze is made with just 4 ingredients and is mixed up in minutes. You can decorate all your holiday sugar cookies with this easy icing that hardens.

sugar cookies decorated with cookie glaze


 

Raise your hand if you’re all about simple for the holidays. Yup, my hand is raised as well. I absolutely love everything about the holidays – especially the cookie baking. But when it comes to decorating cookies, I’m all for keeping it simple. And this simple cookie icing embraces everything I love about the holidays.

If you don’t have the ingredients to make a royal icing with meringue powder, or don’t want to go to all that fuss then this sugar cookie glaze is for you. It will harden just like royal icing but it’s much easier to work with.

And it’s an easy decorating cookie glaze that your kids will have fun with! Try using this cookie glaze on my cut out shortbread cookies, gingerbread cookies, or these perfect sugar cookiesCut-Out Sugar Cookies!

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See Also:

  • Try decorating your sugar cookies using my easy royal icing recipe that will harden and dry onto your cookies, making them perfect for shipping for the holidays.
  • My sugar cookie frosting is an easy way to frost your sugar cookies this year. Grab your spatula and sprinkles!
  • Just 4 simple pantry ingredients.

  • Quick prep time.

  • Can be colored and used for any sugar cookie decorating.

  • Hardens for easy cookie storage.

  • Easier to work with than royal icing, and still leaves a professional shiny finish.

gingerbread cookie being decorated with white cookie glaze

Tools Needed

  • Piping bag or Squeeze Bottle – For easy decorating I recommend using a piping bag or a squeeze bottle. I love using disposable 18-inch bags because I don’t have to refill them as often, but 12-inch bags also work. Or you can choose reusable bags instead of disposable ones. But if you’re decorating with kids, a squeeze bottle then might be a better option! They’re easy to fill and use when decorating cookies.

  • Small Round Piping Tip – If using a piping bag, then you will want a small piping tip like this one to control where the icing goes.

  • Food coloring – I recommend a gel food coloring, instead of a liquid food coloring. Gel food coloring won’t add more liquid and change the consistency like a liquid food coloring.

  • Optional: Pastry bag ties and couplers – You don’t need these but if you’re new to cookie decorating they can help make your life a bit easier. The bag ties will help keep the icing bag shut so your glaze doesn’t squeeze out the top making a mess. And if you plan on using more than color, you can use a coupler and use the same tip between different bags.

  • Confectioners sugar – Also known as powdered sugar, or icing sugar. You want to sift the powdered sugar after it’s measured so your sugar cookie icing is smooth. If you have run out of confectioners sugar, you can make a homemade version with regular granulated sugar.
  • Light Corn syrup – This ingredient helps make for a smooth, shiny icing that will stick to your cookies. You can omit it, but your icing create a shiny finish. You can also replace with honey if needed.
  • Milk – You can whatever milk you want for this. This is going to help thin out the glaze. You could also replace with water.
  • Vanilla extract – For best flavor, I add pure vanilla extract, but imitation also works. You could also replace some of the vanilla extract with almond extract. For pure white icing, you can use clear vanilla extract.
simple cookie glaze ingredients

How do you make icing for sugar cookies

  1. Sift your powdered sugar after you’ve measured out 2 cups. Sifting will help ensure a lump free cookie glaze.
  2. Once the sugar is sifted, add the corn syrup, milk and vanilla.
  3. You can use a whisk, fork, or spoon to combine the ingredients.
  4. The icing should be thick, but still spreadable. If it’s not thick enough, add more powdered sugar a little at a time. If the icing is too thick, add more milk 1 teaspoon at a time.
four step by step photos of making sugar cookie glaze

You can keep the sugar cookie icing white or you can add in food coloring and make your icing any color you want! Here are a few things to keep in mind when adding food coloring.

  1. Gel food coloring is preferred – It will add less liquid than using liquid food color. I find I can get a much more vibrant color, by using very little coloring when using gel. If you are using liquid food color, then be aware this can thin out your icing consistency so be careful on how much you add.

  2. Your icing colors will darken over time. The colors of the icing will darken over time, and as it goes from bag to cookie. So go easy on the food coloring. I like to add a few drops at a time, stir it in, and then wait a few minutes to see how dark the color gets.

red food coloring added to bowl of cookie glaze

Flavoring The Glaze

I like to keep it simple and add a little extra flavor and add some vanilla extract. But you can also swap and use a different extract. I find other extracts to be stronger in flavor so I recommend using less – a 1/2 teaspoon. Add your extract, and give it a taste – you can always add a bit more. Here are a few ideas:

  • Lemon extract

  • Peppermint extract (not mint extract which can taste like toothpaste!)

  • Almond extract

  • Coconut extract

  • Orange extract

Before decorating all your cookies, do a test cookie to make sure the cookie glaze is at the right consistency and not too thick.

Pipe the icing onto one cookie and give it a minute to see if it spreads out into a smooth, thin finish. If it doesn’t add a little more milk.

Once you have achieved the right consistency you have a few options on how to decorate the cookies:

  1. Pipe the icing on – You can use a piping bag and pipe this simple icing on. If you don’t own piping bags, you use a ziploc bag for an cheap, easy alternative. Just fill the ziploc bag with the icing and snip off a corner of the bag and use.

  2. Use a squeeze bottle – This is a great options for the kids to use!

  3. Dip them – If you don’t own either of these options, you can also dip the cookies into the glaze. You may need to add a little extra milk or water to thin out the glaze to make it perfect for dipping (up to 1 extra tablespoon).

Add your sprinkles right away. If you are adding sprinkles, be sure to add them immediately after glazing as this icing can begin to set and form a crust, making it impossible to add sprinkles.

Allow the icing to harden. The cookie glaze will start to set right away and form a thin crust, and be almost dry within 6-8 hours, but if planning on shipping or stacking the cookies it’s best to let them dry for 24 hours.

Heather’s Baking Tips

  • Sift your powdered sugar – It’s an extra step, but will ensure your icing has zero lumps. You want to measure out 2 cups of confectioners sugar, then sift after.

  • Do a test cookie – Before you start icing, be sure to test a cookie for the icing consistency and adjust if it’s too thick by adding a little extra milk a little at a time.

  • Be careful when adding food coloring – The coloring will darken over time so don’t add too much. And if using liquid food coloring, don’t add too much as it can thin out your glaze.

  • Add sprinkles immediately – Don’t wait to add sprinkles! Your cookie glaze will begin to set immediately, making it impossible for you to add them once it’s dried.

  • Decorate in advance– This icing needs to harden overnight, so be sure to give yourself enough time for the cookie glaze to harden.

Storing

  • Storing the sugar cookie glaze: This sugar glaze will fine at room temperature for up to 3 days. It can be stored longer in the refrigerator, for up to 2 weeks. If stored in a piping bag, I like to wrap plastic wrap around the tip so it doesn’t harden.

  • Freezing decorated cookies: I don’t recommend freezing cookies with this glaze as it can become a bit sticky as it thaws. It’s best to freeze cookies undecorated, and then decorate them once thawed with this glaze. If you do attempt to freeze glazed cookies, be sure to freeze them first uncovered on a baking sheet, then layer with parchment paper and freeze in an airtight container.

iced sugar cookies on a white plate

Recipe FAQs

What can I use instead of corn syrup in this icing?

You can omit the corn syrup if you want, but the icing won’t have the same shiny finish. You can also replace with honey, but keep in mind this will change the taste and color slightly.

How long does these cookies need to dry?

It’s best to let these cookies dry for 24 hours in order for the cookie icing to fully set. The icing will begin to set immediately, and form a thin crust but can still be quite soft underneath so it’s best to let them dry overnight.

Can I use natural food coloring?

Yes you can. If your natural food coloring needs to be dissolved first, be sure to reduce the liquid in the recipe.

How many cookies will this simple cookie glaze ice?

How many cookies will depend on the size your cookies, but generally this will ice 16-20 sugar cookies if using a 2-3 inch cookie cutter.

My glaze is overly sweet. What can I do?

This glaze is going to be naturally on the sweet side, but you can always add a little salt – 1/8 teaspoon salt to help balance out the sweetness

Of course what is a cookie icing without some delicious cookies to declare them with!

  • Sugar cookies – Here is the perfect cut out sugar cookie that holds it shape and is great for using this simple cookie glaze on.

  • Gingerbread cookies – Spice things up and use the glaze to decorate these easy gingerbread man cookies

  • Chocolate sugar cookies – Instead of sandwiching them with buttercream, you can use this chocolate sugar cookie recipe and decorate them with this cookie icing instead!

gingerbread cookies decorated with cookie glaze

More Recipes To Try

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Simple Cookie Glaze

An easy cookie glaze made with just four ingredients!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 0.75 cup
Calories: 1462kcal

Equipment

Ingredients

  • 2 cups (227 g) confectioners' sugar sifted
  • 2 tablespoons light corn syrup
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Food coloring optional

Instructions

  • In a mixing bowl, sift 2 cups of confectioner sugar.
  • Add the corn syrup, milk, and vanilla. Stir to combine. You can use a whisk, fork, or spoon. The icing should be thick, but still spreadable. If the icing is too thick, add more milk 1 teaspoon at a time.
  • Add food coloring, a few drops at a time, and stir in until a desired color is reached.
  • Glaze one cookie to see if the glaze spreads into a smooth consistency. If it doesnโ€™t add a little more milk – 1 teaspoon at a time, and mixing in.

Notes

  • Storing the sugar cookie glaze: This sugar glaze will fine at room temperature for up to 3 days. It can be stored longer in the refrigerator, for up to 2 weeks. If stored in a piping bag, I like to wrap plastic wrap around the tip so it doesn’t harden.
  • Freezing decorated cookies: I don’t recommend freezing cookies with this glaze as it can become a bit sticky as it thaws. It’s best to freeze cookies undecorated, and then decorate them once thawed with this glaze. If you do attempt to freeze glazed cookies, be sure to freeze them first uncovered on a baking sheet, then layer with parchment paper and freeze in an airtight container.
  • Sift your powdered sugar – It’s an extra step, but will ensure your icing has zero lumps. You want to measure out 2 cups of confectioners sugar, then sift after.
  • Do a test cookie – Before you start icing, be sure to test a cookie for the icing consistency and adjust if it’s too thick by adding a little extra milk a little at a time.
  • Be careful when adding food coloring – The coloring will darken over time so don’t add too much. And if using liquid food coloring, don’t add too much as it can thin out your glaze.
  • Add sprinkles immediately – Don’t wait to add sprinkles! Your cookie glaze will begin to set immediately, making it impossible for you to add them once it’s dried.
  • Decorate in advance– This icing needs to harden overnight, so be sure to give yourself enough time for the cookie glaze to harden.

Nutrition

Calories: 1462kcal | Carbohydrates: 368g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 66mg | Potassium: 105mg | Sugar: 362g | Vitamin A: 97IU | Calcium: 85mg | Iron: 0.2mg
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5 from 2 votes (2 ratings without comment)

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