92 Reviews of Sugar Cookie Icing

From: ~cbw~

On Dec 19, 2003

I love this recipe! I have always hated icing sugar cookies and just had to try this recipe when I saw that painting and dipping were ways you could use it. I tried dipping first and it worked, but made my hands too messy (and I was trying to do several things at once and kept having to wash them), so, I switched to painting them with a sponge paintbrush and got several dozen cookies finished in a very short amount of time! Now I can make sugar cookies more than just at Christmas and Easter! I did add a little more corn syrup and milk than the recipe called for to get it to a thinner consistency. Thanks for posting, Junebug!

From: Akikobay

On Jun 16, 2004

This is a great recipe for those times you don't have meringue powder and you don't want to use egg whites. I didn't care for the flavor at first, but it really grew on me, and it was fine with the cookies. I might try it with lemon extract next time. The icing dries hard and shiny, but it does take overnight to do this. The recipe as written makes a great icing for outlining, then I thinned it some to flood the cookies. I made a contrasting color to pipe decorations, worked great!

From: jdoe

On Dec 16, 2003

What a great icing! This kept a beautiful sheen which looks great on the sugar cookies we iced with it. I did have to add much more corn syrup than the recipe said in order to get it to a spreading consistency.

From: Susie in Texas

On Dec 21, 2004

This is the best cookie icing I have ever used. I did use an extra teaspoon of milk and an extra teaspoon of corn syrup to get the consistency I wanted for spreading but it dried beautifully and was shiny. I made this recipe several times as I had 12 dozen sugar cookies to frost. Thanks JuneBug!!

From: Chef #48136

On Jul 1, 2003

I used this recipe to ice my maple-shaped cut-out cookies. I substituted maple extract for the vanilla and used golden corn syrup instead of light (since I wanted a more "maple" colour). I needed to use 4 tsp corn syrup to get the icing to be an easy-to-spread consistency. I didn't use any food colouring. The icing turned out well and tasted good. I had enough icing for 4 dozen cookies. This is a good basic icing recipe. I suppose that other flavours could be used instead of vanilla and maple — maybe almond extract or peppermint extract would also be good choices.

From: Dottie5

On Dec 9, 2003

Exactly as you said, "This recipe is quick, easy, dries hard and shiny and tastes good too". Just what I was looking for! Thanks June!

From: justcallmetoni

On Dec 3, 2006

Wondeful icing. Guessing the cornsyrup makes all the difference. The icing was thick enough to maintain some body in my piping bags but not so stiff as to seize up while decorating. Even better, the finish is so smooth and glossy. I used 1 tablespoon of syrup and milk to get what was for me an ideal consistency.

From: CoffeeMom

On Jun 9, 2007

I love this frosting! I had to add a little more liquid to get it to my own desired thickness. It was a big hit, especially with my daughters kindergarten class. I used different fruit extracts for the flavoring. Banana, orange, lemon, and cherry.

From: ChipotleChick

On Oct 9, 2005

This is the best cookie icing I have made yet! I did have to add A LOT more corn syrup than listed, but other than that it was perfect! Thanks!

From: Kikimony

On Nov 10, 2005

An easy, delicious icing to make! I use paste food coloring to not thin out the icing. Dries glossy and fast. Wonderful!! My daughter loves to paint the cookies with it.