Sugar Cookie Frosting Recipe

filed under: Miscellaneous on October 28, 2009


Sugar Cookie Frosting Recipe
Prep Time
15 mins
Total Time
15 mins
Course: Dessert
Cuisine: American
Keyword: Sugar Cookie Frosting Recipe
Servings: 8 servings
Author: Amanda Rettke
  • 1 c powder sugar
  • 1 tbsp. milk
  • 1 tbsp. light corn syrup
  • 1 -3 drops lemon juice optional
  1. Sift powder sugar to remove lumps.
  2. Add all ingredients to bowl and mix until combined.
  3. Add more milk as needed to achieve desired consistency

******This next step is important!******

If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.

If you have already outlined your cookies and need a to fill in or
’spill’ your cookies, you can add more milk (as much as you would need)
to make your frosting very runny.

If you are using food coloring, be sure to use LESS milk. Most food
colorings are liquid and can make your frosting more runny. If you are
using a gel food coloring, your milk quanity can remain the same.

If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.

If you want more SHINE, use more corn syrup and less milk.

This frosting will stay good for days in the fridge.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Emily says:

    The Best Sugar Cookies EVER! We had a blast with these!!! I did the frosting as well…but I think I made it to thin! Still delious! My 3 year old an I will be making them again!
    Thank you!!!

  • viagra online says:

    oh my God, OH MY GOD! i search this recipe for like a month all over the web, now i can enjoy some sugar cookie FROSTING!

  • Lexi says:

    Is this your version of the royal icing that’s all over the University of Cookie website?
    And what tutorials at University of Cookie would you recommend for a first time cookie decorator?
    Thanks for all your help!

  • Jen says:

    Firstly, I must say that your page is a blessing. I’ve become even more dedicated to my baking since seeing your page and all of the beautiful work you make. Regarding this icing, I was wondering if it actually hardens? I am planning to try the icing this weekend but I will need it to harden, as I am packaging the cookies. Thanks and I pray that God continues to bless you and the work He enables you to create!

  • Joanna says:

    Your frosting is great! its easy to make and it looks gorgeous!
    I just made a little bit to write on my cake, but I will use the rest on Sunday to cover my cookies! Thank you for sharing!

  • hollywood says:

    Sugar cookie and frosting is one of the best dessert ever! We might give it a try tonight.

  • Kimberly says:

    #1: I LOVE this blog.
    #2: I LOVE your sugar cookies and royal icing!!
    #3: I’m having trouble with the frosting.. it doesn’t always seem to harden.
    How do you let yours dry? Do you leave them out on a table to dry overnight or longer? I’m having trouble because they are taking so many hours to dry that I can’t stack them and I don’t have enough room to lay them all flat. I’m also afraid of the cookies getting stale when I leave them laying out for so long.
    Any suggestions?

  • Camille says:

    does this icing dry quick?

  • Katie says:

    i had the same problem with the longer drying time for the icing, i found that putting them in the refrigerator expedited the process, but the longer drying time makes the icing more forgiving, you can correct a mistake before it hardens, just have to pay the price in patience

  • serap says:

    hi, we do not have corn syrup here in Turkey, what else can ı use instead? ı love your cookies by the way :). thanks…

  • Tina says:

    Hi Serap, I live in Greece and use glucose for all recipes that call for corn syrup.

  • Tju sylvia says:

    Hi, I really love your work.I was just wondering….is the frosting going to be as harden as royal icing when it dry ?
    I’m going to try your frosting recipe for the baby 1 month celebration for my niece & really need the icing on the cookies to be very dry cause I have to put each cookie in cellophane bags for gift….
    Thank you so much …

  • Simply Dawn says:

    Amanda, I just tried your frosting last night and it was so fabulous. I didn’t have the lemon, but I added some peppermint extract instead. I also used heavy whipping cream, since it was out already, and it was fabulous. We didn’t wait for it to dry, that will be my next experiment. However, can we say TASTY!!!! Love the alternative to Royal!

  • idaho home security systems says:

    I will try my best to perfect it. Goodluck to me. 🙂

  • Kristen says:

    Sometimes my glaze dries “cloudy” any idea what could be causing this??

  • Meghan says:

    Hey Amanda!
    I used your “fabulous” recipe last weekend and when i went to write, the icing seemed so slimy. When I piped out the word “love” you couldn’t even tell it said it. I even made it thicker with adding less milk. This is a baking emergency…help!

  • Connie says:

    Would you do a video showing how you ice the base of your cookies. It doesn’t look like you outline first and then flood, but your icing follows the cookie perfectly…very impressed!

  • Jan says:

    Hi Amanda,
    You really are an artist. I admire your work and my aim is to one day hopefully be able to create pretty sweet cookies like yours. Does this frosting dry as hard as royal icing. Can you package the cookies using this frosting?

  • Carla Corsiga says:

    Hi, is it possible that i can use this recipe like buttercream transfers? Do you think, i would be able to peel them off wax papers or acetate? thank you.

  • bella says:

    hi, i just discovered your website and im seriously considering setting up permanent camp next to my computer. Is it possible to use this icing for detailed desings, or will it run? Thanks!

  • Lisa says:

    It looks so peaceful… You could call it your “Peace of Cake.”

  • Lisa says:

    Wait!! wrong spot!

  • Eva says:

    I’ve been following your blog and your posts to LJ’s bakebakebake community, but I have never made anything so far because it always seemed too daunting.
    I really want to do some Halloween cookies for my students though but we don’t have corn syrup here (I’m from Austria).
    I found a suggestion that you could substitute by making your own syrup with 1 cup sugar and 1/3 cup water.
    Since I have never even seen real corn syrup – do you think the consistency would come close to the real thing? Would this work with your recipe?

  • dui lawyer arizona says:

    This is a sure thing. Nice easy methods you have here.

  • Don't Pass on Dessert!