![]() But do you really want it to last that long? Noooooo. Stored in the fridge, it’ll last for more than a week. It calls for minimal ingredients and adds some sweetness to a run-of-the-mill sugar cookie. Personally, I like a plain Jane frosting like this easy sugar cookie icing without corn syrup. Let the icing dry for 4-6 hours on top of the cookies at room temperature before storing in an airtight container.įrequently Asked Questions What kind of icing do you use to decorate sugar cookies? Spread a thin layer on top of your favorite sugar cookie recipe, add sprinkles or additional stripes of color at your leisure. Personally, I like gel food coloring to color this icing, but you can use the regular dropper kind, too, if that’s what you have on hand. That’s how we roll with icing, y’all.Īfter that, you can divide the icing into various bowls and color them the colors of your dreams. Yes, I know we’re doing lots of whisking. Next, you’ll pour in the lemon juice, and whisk until smooth. Pour them into the powdered sugar mixture, and whisk until combined. Mix all ingredients for the icing, then make it colorful In another bowl, combine vanilla extract and milk. Just a little bit of salt helps balance out sweet treats. Pro tip:We add a pinch of salt to this recipe because it will make the icing not sickeningly sweet. Measure the dry ingredientsįirst and foremost, measure out the powdered sugar, and use a sifter to ensure there are no lumps in the sugar. In fact, you only need a few ingredients that you probably already have on hand. If it is yours, I suggest finding a different sugar cookie icing recipe. I, personally, enjoy that because icing that’s too sweet is decidedly not my jam. The lemon juice and milk combination adds some major tanginess to this icing, like you’d get with a classic buttermilk without necessitating purchasing buttermilk, which is something I always forget on my shopping list. (Please don’t freak out about this: I promise it’s gonna be OK.) I know someone is going to ask about why I add the lemon juice to this icing recipe when lemon juice curdles milk. Lemon juice-just a little bit to give it some tang.This works as a vegan icing if you need it! Milk-cow’s milk or non-dairy milk is fine here, friends. ![]() Powdered sugar, also known as confectioner’s sugar.It’s made without corn syrup, and it still hardens. In addition to these tools, you’re going to need a few ingredients to make this sugar cookie icing without corn syrup. Parchment paper to cover the counter beneath the wire cooling rack so cookies can drip onto this instead of your countertopĪlso, if you’re baking cookies, you miiiiiiiiight want to check out these 10 Best Baking Tools for Cookies!.Gel food coloring (I like this better than the drop kind because it’s a little less messy).Ramekins or small bowls to separate the icing for coloring.Sifter or a Fine Mesh Strainer to ensure there are no lumps in the sugar.Please refer to my disclosure page for more information about these affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. The Speckled Palate participates in affiliate programs. What do I need to make this Easy Sugar Cookie Icing? Looking for dessert inspiration? Meander on over to my Desserts Recipe Index for all kinds of ideas! Other festive recipes to make this season: Sweet Potato Sugar Cookies with Fluffy Marshmallow Icing | Lemon Drop Cookies | Shortbread Brown Butter Cookies | Orange Cranberry Cream Cheese Thumbprint Cookies | Peanut Butter Chocolate Fudge It can also be transformed into a dairy free or vegan icing recipe with a simple ingredient swap. My kids love it, too, because they can make abstract art-looking cookies with it, haha. You can also use piping bags for it, but I rarely get that fancy with it. This icing recipe is on the runnier side, which makes it relatively easy to work with when you get a feel for it. It pairs particularly nicely with a sugar cookie or a shortbread cookie that’s not too sweet. It’s a little sweet, a little tart and a lot good. This sugar cookie icing without corn syrup is a dream. Whatever the case, I finally took the time to quantify it when I was updating another recipe for this week, and I’m happy I did because cookies that need icing need a good icing, right? And one that’s pretty darn easy to make, too, right? Why I love this recipe: In fact, it’s kind of a shock that I haven’t shared this with y’all before, as it’s something that is integral for so many different cookie recipes. Hey-o! The Sweetest Season Cookie Exchange week rolls on… and I’m sharing my favorite icing recipe.
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