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Nutrition Facts
Serving Size 1 (6g) Recipe makes 40 servings
Calories 25
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 6.4g		2%
	Dietary Fiber 0.0g	0%
	Sugars 6.0g
Protein 0.0g		0%
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Christmas cookie tray

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Cookie Icing/Frosting That Hardens

Recipe #266529 | 10 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Nov 19, 2007

This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired.

SERVES 40 (change servings and units)

Ingredients

2 cups sifted confectioners' sugar (sifted after measuring)
1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
1 tablespoon corn syrup (more if needed to reach desired consistency)
1/2 teaspoon almond extract
1/4 teaspoon vanilla
food coloring (use colors of choice)

Directions

1
VERY IMPORTANT; the confectioners sugar must be sifted before using.
2
In a bowl beat the sifted confectioners sugar with milk until smooth.
3
Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
4
Divide into as many separate bowls as desired.
5
Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
6
Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
7
Place cookies on waxed paper to dry.

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Featured Reviews for This Recipe

From: Bonnie G #2

On Dec 23, 2009

I really loved this frosting for our Christmas sugar cookies. Had help with the cookies from our littlest angel so may not have been as pretty as it could have been but tasted great and was she ever proud of them. It did harden up just as we wanted and looked great on our tray. It was to thick for my to use a pastry brush to spread but that's probably more to do with my ability than anything else. Thanks Kitten for a great recipe that will be our go to for any cookies needing a little extra something.

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From: Tamaretta

On Dec 7, 2009

This worked well and looked to so pretty! I too needed additional milk to make it spreadable. Thanks for posting!

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From: Karamia

On Dec 26, 2007

This is fabulous icing! It really looks beautiful on sugar cookies and adds a lovely sweetness to them. I used a little more than 1 tablespoon milk and didn't use almond extract. It dries very quickly but it is very easy to spread on cookies. It leaves behind a glossy shine. Thanks so much for sharing Kittencal! I'll be using this again!

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From: Chef #631739

On Dec 30, 2009

I was a little skeptical when I saw all the almond extract you call for and even more skeptical when I tasted the wet icing. Actually, the wet glaze tasted so awful that I threw it away and made a different one... what a mistake! The hardened icing was flavorful, delicious, and beautiful to look at. I should have known.... Thanks for another great recipe!