This Christmas Cookie icon recipe that hardens will help you take your holiday cookie game to the next level. It is great for making intricate designs on your Christmas cookies, gingerbread houses, or any holiday cookies. Plus it doesn’t use any raw egg whites. Just a few simple ingredients to make the best sugar cookie icing ever!
Since you are here and love this icing that hardens recipe, make sure to checkout these foolproof cutout sugar cookies that don’t spread, these Christmas marbled sugar cookies, these gingerbread man cookies, as well as this Christmas fudge.
When it comes to sugar cookies and decorating them you need to make sure that your icing has that perfect consistency. Something that can be used for outlines, flooding, and even decorating once the first layers sets and that’s why I am sharing my super easy and oh so perfect icing recipe.
It uses a fee staple ingredients that you probably already have at home
This is the best sugar cookies icing recipe that hardens!
Since we all love a good glossy sugar cookie icing, I played around with ratios and ingredients and I think this will be the best way to go. A little powdered sugar, some vanilla, milk, and corn syrup to give it that beautiful sheen. So if you are a first time cookie decorator, this recipe is going to come in so handy, allowing you to have some fun with your family and create new cookie decorating traditions.
Why you need to make this recipe!
- It uses basic ingredients that you might already have at home.
- This recipe comes together extremely fast. The only thing is that you have to be patient when waiting for it to harden.
- It creates an icing that has the perfect glossy surface when it sets.
- You can use it to decorate your Christmas cookies, as well as any other holiday or celebration cutout sugar cookies.
Ingredients for the best icing recipe ever!
Here are the ingredients you will need to make this easy shiny icing for cookies.. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Icing sugar– This is also called confectioner’s sugar or powdered sugar.
- Corn syrup- the corn syrup is used in this recipe to produce an icing that have
- Clear vanilla extract– You can use pure vanilla extract if you want but just be aware that your icing will not be so white.
- Milk or water– Start with a tiny bit and mix. The less water you use the thicker the icing is. Of course it will depend on what you are doing with it. For example flooding will need to be a bit thinner while the more intricate designs like writing on your cookie (or outline icing) would have to be a bit more thick.
- Gel food coloring– I prefer to use gel food coloring to make sure not to add too much unnecessary liquid to my icing. But if you don’t have that check the FAQ for tips.
How to make sugar cookie icing that hardens?
This is how you can make this homemade icing. Make sure to scroll down to the recipe card for the full detailed instructions!
- Add the powdered sugar, vanilla extract, milk, and corn syrup to a large bowl.
- Whisk to combine and assess if you need to add more or less liquid to get you ricing to the desired consistency.
- If you want to color you ricing, separate into small bowls and color each one to your liking.
- Use to dip your cookies, add it to squeeze bottles and use it that way, or pour it into a piping bag with a thin piping tip and decorate your cookies.
Frequently asked questions – FAQ
How to store this sugar cookie icing recipe that hardens?
Proper storage of the leftover icing is a must to be able to reuse it later. Make sure to store it in a squeeze bottle with a cap or an airtight container in the fridge for up to 3 days. Allow it to get back to room temperature before using it again.
Can I use regular vanilla extract instead of the clear vanilla extract?
You sure can but just be aware that the color of your icing will not be as white. I do that when I am planning on coloring my icing with either gel food coloring. For example my dark green Christmas trees icing has regular vanilla extract because I was going to color it with a dark enough color that you won’t be able to tel that it was slightly less white to start with.
Can I use liquid food coloring?
You can but make sure that you add a little less milk or water to account for the extra moisture that the food coloring will bring. Because if you do not your icing will be too runny.
My icing is too thin, what should I do?
If you notice that your icing is too thin you can always add a little more powdered sugar to counteract the liquid in the recipe.
What other flavorings can I add to my cookie icing recipe that hardens instead of vanilla?
The possibilities are truly endless, as long as you chose a clear extract if you want to keep your extra white colored icing. Here are some other flavor ideas:
- Coconut extract
- ¼ teaspoon almond extract or even less because it is so strong.
- lemon extract
How long does the drying process take for the icing?
This will depend on how thin or thick you make your icing. But it will range between a few hours to a whole 24 hours. To be safe, make a trial cookie and see how long it takes for that on to set and assess how long it will take for the others ones. Make sure not to poke your finger on there to not mess up the surface of the icing.
How long can I store iced sugar cookies?
Once the icing on top of your cookies has set and has hardened you can store your cookies in an airtight container at room temperature for up to 2 weeks. Make sure to separate layers of cookies with parchment paper or wax paper to really be on the safe side and avoid any messes. I know you worked so hard on your cookies so taking this extra step will avoid you having any bad surprises.
Easy sugar cookie icing recipe that hardens.
Sugar cookie icing that hardens
Ingredients
- 2 cup powdered sugar
- 1 & ½ tablespoon corn syrup
- ½ teaspoon vanilla extract
- 1 & ½ tablespoon milk or water cold
- gel food coloring
Instructions
- Sift the powdered sugar in a medium/large bowl. Add in the corn syrup, vanilla extract, and milk or water. Stir vigorously until smooth.2 cup powdered sugar, 1 & ½ tablespoon corn syrup, ½ teaspoon vanilla extract, 1 & ½ tablespoon milk or water
- Add more milk is needed to get to your desired consistency. You want the icing to slowly fall off the spoon, leaving a pretty thick layer behind it.
- Divide the icing into multiple smaller bowls if making multiple different colored batches. Use to decorate cookies, let the icing set at room temperature before storing the cookies in an air tight container.gel food coloring
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If you enjoyed this icing recipe that hardens make sure to pin it for later!
Marie Elizabeth Diane Holden
Can you substitute the Vanilla Extract for a different flavor, say something like Peppermint?
Chahinez
Absolutely!
Joanna
I normally use a buttercream frosting on my sugar cookies, but I wanted a frosting that would mail easier to my grandkids. Most importantly, does your icing taste good? 😊
Chahinez
That’s so sweet that you’re mailing cookies to your grandkids! ❤️ This icing is perfect for that because it hardens beautifully, making it great for shipping. For the best flavor, I recommend using high-quality vanilla and powdered sugar without cornstarch. Trader Joe’s powdered sugar with tapioca starch is a great option! Hope they love the cookies! 😊
BECKY SMITH
I made our traditional sugar cookies tonight and with this frosting recipe they turned out so much better! I love this recipe and the sheen of the hardened frosting on my sugar cookies. This had to be the easiest frosting recipe I’ve used and had a great taste too! Thank you for sharing. I will save it and use it again!
Chahinez
Thank you so much!
Rose Hampe
what kind of food coloring do you use? I want to put color in my frosting
Chahinez
I use gel food coloring!
Annie
Will this recipe harden enough that the kids can write on the cookies with edible pens?
Chahinez
They sure will!
Denise
Hi, do you think that the iced cookies would be fine if frozen?
Chahinez
Yes! They should be fine!
Munmun
What can I use in place of corn syrup?
Chahinez
I’d say honey might work the same in this recipe but it wouldn’t give you that extra white color in your icing. If you are going to color your icing then it would work better.
Lindsay
I am curious if you think that I could put the iced cookies in my dehydrator (on the lowest temp./setting) so as to help speed up the drying process of the icing? Thank you so much for sharing this recipe! Looking forward to icing my cookies!
Chahinez
I have never tried putting my iced cookies in a dehydrator so I am not sure. I wouldn’t recommend it because it might dry out your cookies more than you’d like. Just allow them to air dry. This icing tends to set pretty fast to be honest!
Brittany Bonnar
Worked really well! Could the icing be made up ahead of time? Like a few days before?
Chahinez
Yes, you can definitely make the icing ahead of time! Just store it in an airtight container in the fridge. When you’re ready to use it, let it come to room temperature and give it a good stir before applying. If it thickens up too much in the fridge, you can add a tiny bit of warm water or milk to loosen it up. Glad it worked well for you! 😊
HelenG
Hi Chahinez, I am going to try this recipe as it seems easier than using egg whites etc. and will be quicker to make up a batch while the children impatiently wait to ice their gingerbread men at Christmas. I’m wondering if you use ‘icing sugar mix’ (containing cornstarch) or ‘pure icing sugar’. Does it make a difference?
Chahinez
I prefer the pure icing sugar without cornstarch because cornstarch adds a weird after taste to cooking icing. If you don’t plan on eating the gingerbread men/houses then it doesn’t matter as much. So to avoid that aftertaste, stay away from the cornstarch ones.
Melissa K
How long before can the icing be made before it hardens? Can it be made the night before?
Chahinez
It can be made the night before just made sure to cover it with plastic wrap so it doesn’t harden on top.
Lauren W
Simple to make and easy to use! The texture is a little different than any other kind of frosting I’ve worked with, but in the end it creates such a smooth and shiny surface. I used non-gel food coloring and had no issue with the consistency. I just added a little less milk like the FAQ said.
Chahinez
So glad you enjoyed this recipe!