This is an icing I use to simply flat-dip my cut out cookies. It is a runnier consistency than royal icing since it needs to stick to the cookie once it touches the cookie when placed top side down in the icing. Great for cookies with only one icing color or for kids!

Rhonda’s Cookie Icing


  • 2 lbs. powdered sugar
  • 2 sticks (1 c.) butter
  • 2 shakes salt
  • 2 t. vanilla
  • milk, as needed


  1. Mix all ingredients and add milk to achieve spreading consistency you want. Spread generously over cookies or, as an alternative, dip cookies, top side down, into icing.


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