Ingredients
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 2–3 tablespoons milk or water
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla or almond extract
- Pinch of fine salt
- Gel food coloring (optional)
Instructions
- Sift powdered sugar into a medium bowl to remove lumps.
- Add 2 tablespoons milk or water, light corn syrup, vanilla (or almond) extract, and a pinch of salt.
- Whisk until smooth and glossy. Adjust thickness: add more liquid for flooding, or more sugar for outlining.
- Divide icing into bowls and color with gel food coloring, if desired. Cover with plastic wrap touching the surface to prevent crusting.
- Pipe outlines on cooled cookies and let set for 5–10 minutes. Fill (flood) with thinner icing. Use a toothpick to spread and pop bubbles.
- Let decorated cookies dry at room temperature for 8–12 hours before stacking or packaging.
Notes
- Use almond extract for a bakery-style flavor or swap with lemon juice for a citrus twist.
- For dairy-free icing, use water or plant-based milk.
- Add unsweetened cocoa powder for a chocolate version.
- Store unused icing in the fridge with plastic wrap touching the surface for up to 1 week.
- Decorated cookies last 5–7 days in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 decorated cookie
- Calories: 60
- Sugar: 13g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
