Glace Icing
These sugar cookies are as delicious as they are beautiful! Such a fun way to decorate sugar cookies!
Servings to 1 1/4 cups icing
Ingredients
- 1 pound powdered sugar about 3 3/4 cups
- ¼ cup + 2 tablespoons milk
- ¼ cup + 2 tablespoons light corn syrup
- 1 teaspoon extract I use almond because I use almond in my sugar cookies, but other flavors like vanilla, lemon, and peppermint are also delicious
Instructions
- With a whisk, combine sugar and milk until smooth (no lumps!) Then stir in corn syrup and extract.
- You will use this same recipe for both glazing and piping. Thickened, you can pipe outlines, and as you thin it, you can use it for "flooding" cookies. Make sure to let them dry overnight to fully harden for stacking.
Notes
- Iced cookies will keep as long as your cookie recipe outlines (usually 3-4 days for freshly baked cookies, but they are best within the first couple of days).
- If you are waiting for your base layer to dry and need to keep your other icing from drying out, place it in a piping bag or press a piece of plastic to the surface of the icing in a bowl until ready to use.
- If you have leftover icing you'd like to store longer than a couple of hours, store in a piping bag with the end twisted or tied shut. Simply cut the tip off when you are ready to use.
Cost: $2
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