This sugar cookie icing recipe is smooth, glossy, and perfectly sweet—just what I need to decorate cookies for holidays, parties, or any festive occasion. It dries hard, making it ideal for stacking and gifting, while still having a delicious flavor that complements any sugar cookie base.

Why You’ll Love This Recipe

I love how easy and quick it is to make with just a few pantry staples. It’s the kind of icing that spreads beautifully and sets up with a nice, clean finish, so my cookies look bakery-perfect without too much effort. Whether I’m outlining, flooding, or adding intricate designs, this icing gives me full control. Plus, I can customize the color and consistency depending on how I want to decorate.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Confectioners' sugar
Milk
Light corn syrup
Almond extract or vanilla extract
Food coloring (optional)

Directions

I start by sifting the confectioners’ sugar into a medium bowl to avoid any lumps.
I stir in the milk until the mixture is smooth and lump-free.
Then I add the corn syrup and extract, mixing until everything is glossy and well combined. The syrup is key to giving the icing that beautiful shine and smooth texture.
At this point, I divide the icing into separate bowls if I want to use different colors and add food coloring as needed.
I adjust the consistency by adding a drop of milk if it’s too thick, or a bit more sugar if too thin, depending on whether I’m outlining or flooding cookies.
I use a piping bag or a squeeze bottle to decorate the cookies and let them dry at room temperature until fully set.

Servings and timing

This recipe yields enough icing for about 24 medium-sized sugar cookies. It takes about 5 minutes to prepare and 6–12 hours to fully dry, depending on the humidity and icing thickness.

Variations

Flavor twists: I like using different extracts like lemon, peppermint, or orange for seasonal or themed flavors.
Color customization: Gel food coloring works best since it doesn’t water down the icing. I can go bold or pastel depending on the occasion.
Vegan option: I swap out the milk for a non-dairy alternative like almond or oat milk.

Storage/Reheating

I store leftover icing in an airtight container in the refrigerator for up to one week. Before using it again, I stir it well and add a drop or two of milk if it thickened too much. I don’t recommend freezing it, as the texture may change.

FAQs

How long does sugar cookie icing take to dry?

It usually takes 6 to 12 hours to fully harden, though thinner layers may dry faster.

Can I make this icing ahead of time?

Yes, I often make it a day in advance and store it in the fridge. Just remember to stir it well before using.

Does this icing taste good or just look good?

It tastes great—sweet, smooth, and slightly flavored with vanilla or almond extract. It’s not just for looks!

Can I use this icing for piping and flooding?

Absolutely. I just adjust the consistency—thicker for piping, thinner for flooding—and it works like a charm.

What’s the best way to apply the icing?

I like using piping bags or squeeze bottles for better control, especially for intricate designs.

Conclusion

This sugar cookie icing recipe is my go-to for decorating cookies that are as beautiful as they are tasty. It’s easy to make, fun to customize, and dries to a perfect finish every time. Whether I’m prepping for the holidays or a birthday party, this icing never lets me down.

Sugar Cookie Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 35–45 minutes
Yield: 8–10 servings
Category: Dessert, Cake
Method: Assembled
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Easy Butterfly Cake** is a fun and simple dessert that transforms a round cake into a whimsical butterfly with just a few cuts and creative decorations. Perfect for birthdays and spring celebrations, this no-fuss cake is a charming centerpiece everyone will love.

Ingredients

1 (9 or 10-inch) round cake, any flavor (baked and cooled)
Buttercream or icing in desired colors (pink, purple, blue, etc.)
White icing (for piping)
Candy or sprinkles (optional)
Optional: edible glitter, chocolate chips, licorice sticks, or wafers for decoration

Cook Mode Prevent your screen from going dark

Instructions

Bake and fully cool a round cake using your favorite recipe or mix.
Cut the cake in half to create two semicircles.
Cut a small triangle (about 1 inch deep) from the flat side of each half to form wing shapes.
Flip the halves so the curved edges face outward and the pointed cut sides touch to resemble butterfly wings.
Arrange the shaped cake pieces on a platter with the pointed ends facing each other (butterfly body).
Spread your chosen colored icing evenly over the top.
Pipe details using white icing and decorate with sprinkles, candy, or glitter as desired.
Optionally, add a licorice stick or wafer as the butterfly’s body.