Food coloring: This ingredient is completely optional and often times I just omit and go with white icing.If there is a nut allergy though omit the almond extract of course. Vanilla extract and almond extract: These add great flavor.Light corn syrup: This is the secret ingredient that helps it hold it’s shape and creates a good consistency to work with.Whole milk: Whole fat makes it creamier, if using one with less fat you’ll want to start with a little less since it’s thinner.This fine texture avoids grittiness and makes for a smooth and viscous icing.

It’s the perfect icing for all your holiday and celebratory sugar cookies! I’ve even used a quart size freezer bag with success, just seal the bag and cut a tiny tip from one corner for that option. No unique ingredients and you really don’t even need special equipment (like a piping bag and tip) if you don’t need detailed shapes. It pipes beautifully (once you get the right consistency), and it sets to a nice hard layer making it suitable for stacking. You’ll find it tints nicely holding vibrant colors (and a little food color goes a long way). There’s so many reasons to love it: It’s unbelievably easy to make, you just need a bowl and a fork. So a few weeks ago I tested a different icing that uses corn syrup instead and from here on out it will definitely my go-to. But who wants to buy a specialty ingredient that’s hard to find that you’ve only got one use for, right?

When I’ve made sugar cookie icing in the past I’ve gone with royal icing, which uses dried egg white powder.

It’s perfect for decorating your favorite sugar cookies. This is the easiest Sugar Cookie Icing you can make! It’s made with just a few simple ingredients including powdered sugar for sweetness, corn syrup for consistency, whole milk for creaminess and thinning, and extracts for flavor.

Easiest sugar cookie frosting recipe