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Foolproof Sugar Cookie Icing Recipe That Hardens Perfectly & Dries Glossy

Close-up of star-shaped sugar cookies decorated with pink and white sugar cookie icing recipe, resting on a wooden surface.
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Learn how to make easy sugar cookie icing that sets solid and dries with a smooth, glossy finish. This recipe is ideal for decorating cut-out cookies for gifting or stacking.

Ingredients

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  • 4 cups powdered sugar, sifted
  • 1/2 cup meringue powder
  • 1/2 teaspoon vanilla extract
  • 6 to 8 tablespoons water (or milk)

Instructions

  1. In a large bowl, combine the sifted powdered sugar and meringue powder. Mix them together briefly with a whisk.
  2. Add the vanilla extract and 6 tablespoons of water to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until combined, then increase the speed to medium-high and beat for 3 to 5 minutes until the icing is smooth and holds stiff peaks. This is your outline consistency.
  4. If the icing is too thick for outlining, add water one teaspoon at a time until you reach the desired stiffness.
  5. For flooding consistency, add 1 to 2 more tablespoons of water until the icing flows smoothly when drizzled from a spoon, leveling out in about 10 seconds.
  6. Divide the icing into bowls for coloring, if desired. Use gel food coloring for best results.
  7. Outline your cookies using the stiff icing consistency. Let the outline dry for at least 30 minutes until firm.
  8. Flood the outlined areas with the thinner icing consistency. Gently spread the icing to the edges with a scribe tool or toothpick.
  9. Allow the cookies to dry completely at room temperature for several hours, or overnight, until the icing is hard and glossy.

Notes

  • For icing without corn syrup, this meringue powder recipe provides the necessary structure to harden perfectly.
  • To achieve a very glossy finish, use a small amount of clear vanilla extract instead of standard vanilla extract.
  • If you need a faster-drying icing for intricate work, consider using a true Royal Icing recipe that incorporates egg whites instead of meringue powder.
  • Store unused icing in an airtight container at room temperature for up to two days; add a few drops of water and re-mix if it becomes stiff.

Nutrition

Find it online: https://cheffinity.com/sugar-cookie-icing-recipe/