Welcome to the sweet world of Sugar Cookie Icing! This delightful icing is perfect for adding a beautiful finish to your cookies. Let’s dive into how to create both border and flood icing!
Making It Fun
Trust me, practicing on parchment paper is so satisfying! You’ll be icing cookies like a pro in no time.
Getting Creative
Feel free to experiment with colors and designs!
Ingredients
- For the border icing:
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- For the flood icing:
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Instructions
- For the border icing:
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Step 1- Make the border icing: In a small bowl, use a fork to beat together the sugar, vanilla, and 1 tablespoon of the liquid. If it's too thick, add more liquid until you achieve your desired consistency. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more sifted powdered sugar as needed to thicken, or more liquid to thin.
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Step 2- Transfer and practice: Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before you begin icing any cookies, take a few moments to practice on a piece of parchment paper to get the feel of the icing.
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Step 3- Outline the cookies: Holding the bottle or bag tip directly over one corner of a cookie, begin tracing an outline of the cookie, squeezing gently and using both hands if needed to maintain consistent pressure. I prefer to allow a little slack in my icing line as I go. If you mess up, simply wipe the icing off and start again. Allow the icing to dry slightly before continuing with the flood icing.
- For the flood icing:
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Step 4- Make the flood icing: In a small bowl, use a fork to beat together all the ingredients, starting with 2 tablespoons of liquid. If too thick, add more liquid. Mix in the food coloring, a few drops at a time, until colored to your liking. The mixture should still be pretty thick but will drizzle more freely than the border icing. Add more sifted powdered sugar as needed to thicken, or more liquid to thin. Pour the flood icing into a squeeze bottle or a pastry bag fitted with a small plain tip.
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Step 5- Prepare the flood icing: Prepare as many batches and colors of flood icing as you need to decorate your cookies.
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Step 6- Fill the cookies: Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.
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Step 7- Dry the cookies: Cookies may be served after drying for 30 to 60 minutes. If you plan to package, stack, or transport the cookies, allow the iced cookies to dry for at least eight hours, with 24 hours recommended for best results. The cookies are fully dry when the surface is smooth and doesn't smudge when touched. Once dried, store the cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.
Nutrition
- Calories: 100, Fat: 0g, Carbs: 25g, Protein: 0g
Cooking techniques
Mastering the art of piping is key! Practice makes perfect, so don’t hesitate to experiment.
Variations or substitutions
Feel free to substitute almond extract for vanilla for a different flavor!
Storage tips
Store the cookies in an airtight container at room temperature for up to 10 days.
Notes
Use gel food coloring for vibrant colors without affecting the icing’s consistency.
