Ingredients
3 c. powdered sugar
1/4 c. light corn syrup
1/4 c. milk, plus more for thinning
1/4 tsp. almond (or pure vanilla) extract
Preparation
Step 1In a medium bowl stir together powdered sugar, corn syrup, milk, and almond extract. Add milk a teaspoon at a time to thin, if necessary.
We know decorating cookies can seem intimidating, but it’s easier to master than you’d think. With this how-to guide, you’ll have all the tricks you need for perfectly adorned cookies for any occasion. Start with the right cookie. Perfect icing needs a perfect cookie. And our sugar cookie recipe is it. You want a thin, flat, cut-out sugar cookie for the best results. Make sure they’re completely cool, too, so the icing won’t melt or slide off! Get colorful. Divide your icing into small bowls, then add food coloring. Start out with a drop or two, then add more until you reach your desired hue. Remember, you can always add more color but you can’t take it away! Next, transfer the icing into piping bags fitted with small, round tips, or into small squeeze bottles. Why corn syrup? Corn syrup makes your icing consistent, smooth, and ultra-shiny. Don’t skip it. Decorating is a two step process. First, pipe a border around the edge of your cookie. This icing is a thicker consistency by design, so that it’s perfect for creating those guiding lines. Allow your border to dry for at least 10 minutes. Then, thin the icing out with a few teaspoons of milk, and fill or “flood” inside the lines. Use less icing than you’d think to flood—you can always guide it to the edges with a toothpick. Let it dry completely. For the perfect final results, let your icing set until it’s completely dry and shiny. You can check by lightly touching it periodically until it’s that signature crunchy texture. This recipe makes one cup of icing, so scale accordingly! Keep in mind, a cup of icing is good for about 12 cookies.
