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The Best Hardening Sugar Cookie Icing Recipe for Decorating

Close-up of a round sugar cookie topped with thick, glossy white cookie icing, piped decoratively around the edge.
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This is the best cookie icing recipe for decorating cut-out sugar cookies. It is easy to make, dries smooth, and hardens perfectly for stacking. This recipe gives you a glossy cookie icing that is ideal for beginners.

Ingredients

Scale
  • 4 cups confectioners’ sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons warm water (or more, as needed)

Instructions

  1. In a medium bowl, whisk together the sifted confectioners’ sugar and meringue powder until fully combined.
  2. Add the vanilla extract and 6 tablespoons of warm water to the dry ingredients.
  3. Use a hand mixer or stand mixer fitted with a paddle attachment to beat the mixture on low speed until the sugar is incorporated.
  4. Increase the speed to medium-high and beat for 3 to 5 minutes until the icing is smooth and glossy.
  5. Check the consistency. For outlining, the icing should be thick enough to hold a line when drizzled from a spoon. For flooding, add water, one teaspoon at a time, until the icing flows smoothly off the spoon and the trail disappears back into the bowl within 10 seconds.
  6. Divide the icing into separate bowls for coloring, if desired. Add gel food coloring slowly and mix until the color is uniform.
  7. Use the icing immediately for outlining cookies. Let the outline dry for at least 30 minutes before flooding the center.
  8. To flood, use a spoon or a small squeeze bottle to fill the outlined area. Gently tilt the cookie to spread the icing evenly.
  9. Allow the icing to dry completely, which can take several hours or overnight, depending on humidity. The icing will harden to a firm, smooth finish.

Notes

  • For a corn syrup free cookie icing, substitute the corn syrup (if using a different recipe) or simply rely on the meringue powder for structure. This recipe uses meringue powder for a reliable, hard finish.
  • If the icing is too thick for piping, add a few drops of water. If it is too thin for outlining, add a tablespoon of sifted confectioners’ sugar.
  • This icing dries firm enough to stack cookies, making it the best icing for cut out cookies you plan to transport or store.

Nutrition

Find it online: https://www.purecookingjoy.com/cookie-icing-recipe/

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