This is a tutorial for how I apply my glaze icing to sugar cookies. Looking for the best Cutout Sugar Cookie Recipe? I’ve got you covered!

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Sugar Cookie Glaze Icing

To make my special version of royal icing (glaze icing)  these are the ingredients I use. (recipe below as well)

1 cup powder sugar (confectioners sugar)

1 tablespoon milk

1 tablespoon light corn syrup

1 drop lemon juice (can be fresh)

Why do I use Lemon Juice?  The acidity helps create a better tasting glaze!  You don’t actually taste the lemon AT ALL… it is purely used to counter all the sweet, sweet sugar!

This will outline and fill approximately one dozen cookies in one color.

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And here are the supplies.

bowl

spoon

sifter

measuring cups

pastry bags

tips & coupler set

rubber band

 

You can find most of these at your grocery store, however, the coupler set and disposable pastry bags can be found at Michaels and Walmart.

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Place one cup of powder sugar in sifter. Try not to skip this step! Lumps in icing are hard to fix.

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Add one tablespoon milk, one tablespoon corn syrup, and one drop lemon juice.

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Mix everything together. This looks pretty dry still, so I am going to add a little more milk, about a teaspoon at a time.

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How to Make Glaze Icing

Much better. Still pretty thick but perfect for outlining.

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Now, remember these guys? You want to take the large piece in the coupler set and insert it into the bag. Really get it as far into the tip of the bag as you can without stretching the bag.

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Place bag into a tall glass.

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Pour icing into the bag. When it is filled about half way just give your bag a twist, then put a rubber band on it so no icing can spill out the end.
Now put this bowl in the sink and rinse it out! Dried icing is a PAIN to clean up. 🙂

 

Next, we are going to cut off the tip of the bag. Just cut straight across.

Place your decorating tip on the bag, then place the ring of the coupler set on top of the decorating tip. Tightly screw it on and you are all set!

 

Before you start icing your cookie, just get a piece of wax paper or use a cookie sheet and practice using your icing bag. Practice making lines… dots… learning the texture and consistency of your icing and how it looks.

Then just start at any corner, apply light pressure to the bag, and begin slowly moving your tip down the side of your cookie.

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(sorry about the poor quality of these shots… it was REALLY hard to take a picture while icing!)

It’s ok to have a little slack in your line… let the icing flow a bit!

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Just make your way around the cookie. If you make a wobbly line or have a ‘break’ in the line just wipe off the cookies and start over. Easy!

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Next, you are going to want to ‘spill’ or ‘flood’ your cookie. So I made another batch of icing, the same way as before, only this time I added more milk to get a runnier consistency.

Once combined, run your spoon along the bottom of the bowl. You will want to be able to see the bottom of the bowl for at least a few seconds. If ten seconds pass and you can still see the bottom of the bowl you will need to add a little more milk.

 

Now grab another bag. Since I am just using this icing to flood the cookies, I am not going to use a coupler or decorating tip.

 

Just fill up the bag, twist it, and wrap a rubber band around the top. Then cut off the tip.

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When I flood I generally run a ribbon of icing around the edges then fill in the center a bit. If you flood your cookie completely, as in, have no dry space, there will be too much icing and it will overflow.

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Now we will go back in and smooth everything out.

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Just grab a toothpick and start moving the icing into the corners. Make sure you cover all the dry cookie!

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There will most likely be bubbles. Pop those suckers!

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Just use your toothpick. There! All gone.

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And here is the ‘finished’ cookie. I have finished in quotations because now is when I normally start decorating!

Hope that answers any questions you may have about glaze icing!

I often quadruple this recipe and then divide up the mixture and add food color. When I am outlining and filling cookies I will make a lot of one color with the “thicker” version of the icing, then add more milk to thin the icing down for filling.

christmas sugar cookies
4.75 from 4 votes

Glaze Icing

Prep Time 5 mins
Easier to work with than royal icing and so much tastier!

Ingredients

  • 1 cup confectioners sugar, sifted
  • 1 tablespoon milk
  • 1 tablespoon light corn syrup
  • 1 drop lemon juice can be fresh

Instructions

  • Place one cup of powder sugar in a sifter. Try not to skip this step! Lumps in icing are hard to fix.
  • Add one tablespoon milk, one tablespoon corn syrup, and one drop lemon juice.
  • Mix everything together. If it looks too dry, can add more milk 1/2 teaspoon at a time. Be sure to mix well after each addition as you don't need much.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Here are some examples of some decorated sugar cookies as well as some essential tips and tricks!

Christmas Cookies

Sugar Cookie Troubleshooting

How To Package and Ship Cookies

Ugly Sweater Christmas Cookies

Fathers Day Sugar Cookies

Its a Boy! (New Baby Cookies)

Rainbow Bus Cookies (VW Bus Cookies)

Peeking Baby Cookies

Sports Themed Wedding Cookies

My recipe tastes better and hardens beautifully. You can stack these cookies but will never break a tooth!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thanks for the step by step. I have been studying all the tutorials on this online as I can find. I am ‘almost’ ready to give it a try. Any tips on drying time between steps?? I have never used royal icing or icing with the corn syrup. Would they ship okay??

  2. GREAT tutorial! I do a lot of baking and decorating, and this had lots of useful tips I never thought of. Thanks!

  3. Great tutorial, though I’m not usually patient enough to do any detailed frosting of cookies! I’m usually more of a plop the dough on a pan, bake, and eat kind of cookie baker, lol!

  4. i have neither the patience nor fortitude to take on an endeavor like this…yet. this’ll be handy to have if and when i develop those attributes. 🙂
    meanwhile, are you a lefty or are you just depicting that because you’re snapping pictures with your right hand? just curious. 🙂

  5. This was an absolutely awesome tutorial and just in the nick of time! I kid you not…I was just popping over to your site to get some inspiration for some sugar cookies I JUST baked (and am still baking as I type this) when I saw this lil’ tutorial about how to ice them!!!! YAY! I was heading into ice these cookies and doing it for the first time with the royal icing and ‘spill’ method. Now I am positive I can do it! Okay…here I go…just took the last batch out of the oven. Wish me luck!
    I just love both of your blogs!!! Thanks!

  6. Oh ya…one question before I go…
    How long does it take for the iced cookie to be dry enough to add the rest of the decorations?

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