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Easy Sugar Cookie Icing Recipe That Hardens Smoothly

Two square sugar cookies topped with thick, glossy white sugar cookie icing recipe glaze.
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Follow this simple recipe to make smooth, bakery-style sugar cookie icing that dries hard and non-sticky. This glaze is perfect for decorating cut-out cookies for any occasion.

Ingredients

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  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla extract
  • 6 tablespoons room temperature water (approximate)

Instructions

  1. In a medium bowl, whisk together the sifted powdered sugar and meringue powder until fully combined.
  2. Add the vanilla extract and 5 tablespoons of the water to the dry ingredients.
  3. Mix on low speed with an electric mixer until the ingredients are just combined. Scrape down the sides of the bowl.
  4. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the icing is smooth and glossy.
  5. Check the consistency. If the icing is too thick for outlining, add the remaining water, one teaspoon at a time, until you reach a thick, ribbon-like consistency.
  6. For flooding consistency, add more liquid, one half teaspoon at a time, until the icing flows slowly off the whisk and levels out on the surface in about 10 seconds.
  7. Divide the icing into separate bowls for coloring, if desired. Use gel food coloring for best results.
  8. Use the icing immediately to outline your cooled sugar cookies. Let the outline dry for at least 15 minutes before flooding the center.
  9. Flood the centers of the cookies and gently spread the icing to the edges. Tap the cookie sheet gently on the counter to release air bubbles.
  10. Allow the cookies to dry uncovered at room temperature for 6 to 12 hours, or until the icing is completely hard to the touch.

Notes

  • For a thinner consistency, add liquid slowly. For a thicker consistency, add more powdered sugar, one tablespoon at a time.
  • If you need to store leftover icing, press plastic wrap directly onto the surface of the icing to prevent a crust from forming, then seal the container.
  • If the icing cracks upon drying, you likely added too much liquid or did not use enough meringue powder.

Nutrition

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