This is the icing I use for all my sugar cookies.

I have modified about 4 recipes from this site to make this one to suit my needs. I give tara1970 most credit as that is the icing I used prior to this one though it was hard to multiply it for a very large batch.


  • 2 lbs powdered sugar
  • 1/3 cup light Karo corn syrup
  • 1-2 TBS (yes, tablespoons) of clear vanilla (I use Wilton vanilla that is not that potent. You may need to adjust quantity if you use another brand or other flavoring.)
  • 2/3 cup milk (This is for flow consistency. Add milk slowly and adjust to desired consistency.)


    Mix everything together at a low speed until it is fully blended. Do not whip it as it will creat bubbles that will show up in your finished cookie. I store this in the refridgerator for about 1 week. It needs to be room temperature to ice your cookies as the refridgerator will make it appear thick and you may inadvertantly over-thin it. When I want a really white-white, I use Wilton icing white (just a couple drops).
    This dries enough to stack and pack. It freezes well when on the cookie and the colors do not bleed. This one is my favorite recipe! Tastes TONS better than straight royal icing.


Mickeebabe Says... 13 Mar 2010 , 8:52pm

How many 3 inch cookies can you cover with this recipe?

makeminepink Says... 13 Mar 2010 , 10:07pm

Ha! I was just looking at your cookies and wondering what recipe you use-- so shiny! I haven't done glaze in awhile-- I've been using fondant alot, but love the glaze taste and look. Thanks for sharing--- I'll try it!

carmie00 Says... 14 Mar 2010 , 5:12am

This should ice about 60-80 3" cookies, or about 3-4 batches of NFSC. Have fun!

huntertl Says... 14 Mar 2010 , 9:57am

Thank you for posting.

Anita8 Says... 14 Mar 2010 , 7:03pm

Thanks for this. How long does it last on Cookies out of the fridge?

Thanks again.

msulli10 Says... 15 Mar 2010 , 2:09pm

Does it work like royal icing? Thinner for flooding and thicker for detail work?

mamade2 Says... 15 Mar 2010 , 5:17pm

Hi, I'm baking monkey and giraffe cookies for a birthday party, can I used this sugar icing for cookie decorations. Thanks, Patricia.

carmie00 Says... 15 Mar 2010 , 7:26pm

msulli10: you can use this like RI except if you need to make a RI transfer. I still use RI if I want a stiff line. Even when thickened, this icing spreads a little. I don't usually use it for details.

mamade2: I think this icing would be great for your cookies. You may want to outline in RI first if you want crisp details.

msulli10 Says... 16 Mar 2010 , 5:28am


ishdish Says... 18 Mar 2010 , 7:34am

About how long does it take to dry?

carmie00 Says... 18 Mar 2010 , 9:55am

I usually allow 24 hours before I bag and stack them. I have doen as little as 12 hours and been fine. If I have many layers of icing, I definately wait a day.

Sometimes if it's really humid I allow a little longer so the icing doesn't stick to the insides fo the little bags but I live in South Carolina where it's really humid in the summer and it hasn't really caused that much of a problem.

carmie00 Says... 19 Mar 2010 , 9:49am

Sorry for my typos. I actually do know how to spell...

mamade2 Says... 19 Mar 2010 , 7:57pm


Holley Says... 12 Apr 2010 , 6:43am

LOVE this recipe! Tried it for bunny cookies on Easter ans they turned out great! I will only use this recipe for sugar cookies from now on!!

glimmergal Says... 22 Apr 2010 , 10:16am

This was so easy to make and to use!! Thanks!

pammylynn Says... 14 Jul 2010 , 6:17am

You don't mean you have to make it a week before, but that it is good for a week in the fridge, right? I have to make cookies for Saturday and obviously it's Wednesday and I don't have a week to refrigerate it .... Can I still use it?

sherilou Says... 20 Jul 2010 , 10:54am

Would this be a good icing for cupcakes that you want to decorate? Or would it dry too hard?

carmie00 Says... 25 Jul 2010 , 7:10am

You can use it right away pammylynn. I just mean you can store it in the fridge. I haven't used this on cupcakes before. I don't suspect it will dry too hard for that. I wouldn't use RI for cupcakes since it would dry hard as a rock. This one gets really firm, but not brittle.

jenifer77 Says... 2 Oct 2010 , 2:23pm

I loved it!!!!!, I start glaze (at 10:00PM) some cookies for a baby shower, to be delivered this morning! (9am!) and they turned so NICE!!!

thanks for sharing this recipe!

Armids Says... 4 Nov 2010 , 9:46am

Can you add some food coloring to this to change the color? Thanks.

Kimtone Says... 20 Mar 2011 , 9:22pm

How did you get the chocolate icing? Is it just food coloring? I love how dark it is.

heycookie Says... 5 May 2011 , 6:52pm

Do you ever have any problem with whitish spots appearing a day or two after the cookies are iced? That happens to me with Toba Garrett's Glace Icing. I notice this has less corn syrup. Does that help prevent the discoloration? Thanks.

carmie00 Says... 12 May 2011 , 10:28am

I never have trouble with white spots unless I don't mix the powdered sugar well enough. And I just add a LOT of brown to the "chocolate" icing...which isn't really chocolate...

ktbug Says... 30 Jan 2012 , 12:59pm

I am new at cookie decorating... How do you got about icing the cookies? Do you dip or use a decorating bag?

poohbear39180 Says... 1 Mar 2012 , 6:50am

My glaze is so shiny when applied, then as it dries, it becomes opaque, does anyone else have this problem? If so, any solutions? Thanks for any help.

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