Sugar Cookie Icing Recipe
These easy sugar cookies & sugar cookie frosting are buttery, soft, and perfectly shaped every time—no spreading, no fuss. A simple homemade frosting makes them ideal for any celebration.
With just a handful of pantry staples and a quick chill, you’ll get crisp edges, tender centers, and a glossy frosting that sets like a dream.
Sweet & Simple: Main Ingredients in Easy Sugar Cookies & Sugar Cookie Frosting
- Unsalted Butter – Delivers that rich, creamy base essential for soft and flavorful sugar cookies.
- Granulated Sugar – Sweetens and helps the cookies achieve a light golden finish.
- Vanilla Extract – Adds classic warmth and aroma to both cookie and frosting.
- Egg – Binds everything together and gives the cookies structure.
- All-Purpose Flour – The sturdy foundation that holds the shape while baking.
- Baking Powder – Gives a gentle lift for just the right texture.
- Powdered Sugar – The secret to that silky, smooth frosting that dries to a glossy finish.
- Light Corn Syrup – Creates a shiny, firm-set frosting that won’t smudge once dry.
- Milk – Loosens the frosting to a spreadable, pipeable consistency.
How to Make It: Easy Sugar Cookies & Sugar Cookie Frosting Steps
Start by creaming butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk flour, baking powder, and salt, then gradually mix it into the wet ingredients. The dough will be sticky—just right for chilling.
Divide and wrap the dough, then refrigerate for at least two hours. Once firm, roll out and cut into your favorite shapes.
Bake until the edges are barely golden, then cool completely before decorating.
To make the frosting, mix powdered sugar, milk, corn syrup, and vanilla until smooth and thick. Add color if desired, then pipe or spread onto cooled cookies. Let the frosting set completely.
Pro Tips for Perfect Sugar Cookies & Frosting Every Time
For cookies that hold their shape, don’t skip the chill time—it firms the dough and prevents spreading in the oven. Use plenty of flour while rolling to avoid sticking, and if the dough cracks, let it rest a few minutes at room temp.
Want softer cookies? Roll thicker. Prefer crispier edges? Go thinner.
When making the frosting, start with less milk—you can always add more to thin it out. The corn syrup is key to that shiny, professional finish. If skipping it, expect a softer set.
Mix and match extracts like almond or lemon for a flavor twist. And for easy decorating, use squeeze bottles or zip-top bags for piping.
Store Like a Pro: Keeping Sugar Cookies Fresh
Once the frosting is completely set, store cookies in an airtight container at room temperature for up to 10 days. Stack with parchment between layers to keep decorations pristine.
You can also freeze the cookies—either frosted or unfrosted—for up to three months. Thaw at room temperature, and if frosted, allow them to air dry again before stacking or serving.
The frosting can be made ahead and stored in the fridge or at room temperature, pressed with plastic wrap directly on the surface to prevent drying. Just stir before using.
Sugar Cookie Icing Recipe
Ingredients
Sugar Cookies
- ¾ teaspoon table salt
- 1½ teaspoons vanilla extract
- 1 cup 200 g granulated sugar
- 1 large egg
- 2½ cups 315 g all-purpose flour
- ¾ teaspoon baking powder
- 1 cup 226 g unsalted butter, softened
Sugar Cookie Frosting
- 3 –4 tablespoons milk preferably whole, but any type works
- 2 tablespoons light corn syrup
- 3 cups 375 g powdered sugar, sifted
- ½ teaspoon vanilla extract
- Gel food coloring optional
- Additional decorative candies or sprinkles optional
Instructions
Sugar Cookies
- In the bowl of a stand mixer or using a hand mixer, beat together softened butter and granulated sugar until the texture becomes light and fluffy. Incorporate the vanilla extract and egg, blending until the mixture is fully unified. In a separate bowl, whisk together the all-purpose flour, baking powder, and table salt. Gradually incorporate the dry ingredients into the creamed mixture until a smooth dough forms.
- Divide the dough in half and place each portion onto plastic wrap. Flatten into disks, cover tightly, and refrigerate for a minimum of 2–3 hours (or up to 5 days). Once chilled, preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper or leave it ungreased.
- Generously flour a clean surface, place one dough disk down, and roll it to a thickness of ⅛ inch for crisp cookies or ¼ inch for a softer texture. If the dough begins to crack, allow it to rest at room temperature for 10–15 minutes before rolling again.
- Use cookie cutters to shape the dough, and gently transfer each cookie to the prepared baking sheet, spacing them about 1 inch apart. For undecorated cookies, sprinkle sanding sugar before baking if desired. Bake for 8–10 minutes, or until the edges exhibit a slight golden hue. Cool entirely on the baking sheet before decorating.
Sugar Cookie Frosting
- In a mixing bowl, stir together sifted powdered sugar, 2 tablespoons milk, corn syrup, and vanilla extract until well blended. Adjust the consistency by adding milk one teaspoon at a time if too thick, or more sugar if overly thin. If desired, divide and tint the icing using gel food coloring.
- Transfer the icing to a piping bag fitted with a tip or to a Ziploc bag with the corner snipped. Pipe designs onto cooled cookies and adorn with sprinkles or candies if preferred. Allow several hours for the frosting to set completely before stacking or storing.
Notes
For nuanced flavors, substitute part of the vanilla with almond or lemon extract—use ¼ to ½ teaspoon depending on preference. Frosting Consistency:
For a glossy, firm finish, light corn syrup is recommended. While omitting it is possible, the icing will not harden as well, and more milk may be needed for the right texture. Storage Tips:
Store decorated or plain cookies in an airtight container at room temperature for up to 10 days or freeze for longer preservation. Prepare icing in advance by storing it in an airtight container with plastic wrap pressed against the surface; stir before use.