Foolproof Sugar Cookie Icing That Dries Hard and Glossy
Make sugar cookie icing that hardens perfectly for detailed decorating. This easy recipe provides a smooth, glossy finish, making your decorated cookies stackable and gift-ready.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: Covers about 2 dozen medium cookies 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 teaspoon vanilla extract
- 6 to 8 tablespoons warm water
Instructions
- In a medium bowl, whisk together the sifted powdered sugar and meringue powder until fully combined.
- Add the vanilla extract and 6 tablespoons of warm water to the dry ingredients.
- Beat the mixture with an electric mixer on low speed until the ingredients are just combined. Scrape down the sides of the bowl.
- Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the icing is smooth, bright white, and holds stiff peaks. This is the ‘stiff consistency’ needed for outlining.
- If the icing is too thick to pipe, add the remaining water, one teaspoon at a time, until you reach the desired consistency for outlining or flooding.
- For flooding consistency, add a few more teaspoons of water until the icing flows smoothly off the spatula but still holds its shape briefly on the surface (about 10-15 seconds to settle).
- Divide the icing into bowls if you plan to use multiple colors. Cover bowls with damp cloth while working to prevent drying.
- Use the stiff icing to outline your cookies. Let the outline dry for 15 to 30 minutes.
- Thin the remaining icing slightly with water to a flooding consistency. Fill in the outlined areas.
- Allow the cookies to dry completely at room temperature for at least 4 to 8 hours, or overnight, until the icing is hard to the touch and glossy.
Notes
- For a glossy finish, avoid over-beating the icing once it reaches the right consistency.
- If you need the icing to dry faster, you can place cookies in front of a small fan.
- To make this a no corn syrup sugar cookie icing, use the meringue powder base as written; it sets firmly without corn syrup.
- Store unused icing in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 45
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 0
- Protein: 1
- Cholesterol: 0