December has come and that means Christmas cookies are now acceptable to make, serve and devour up until at least mid January, right? The typical 2 ingredient powdered sugar and milk icing just isn’t going to compete with this recipe for the World’s Best Tasting Cookie Icing. I am literally licking this stuff off of my fingers when I’m done!
It doesn’t get any yummier than this. The presentation of this icing is super glossy and pretty. It’s easy to dye with food coloring so that you can make a wide variety of pretty and tasty cookies. With just 5 simple ingredients and some gel food coloring, you can have hundreds of combinations of this amazing icing to frost all of your Christmas cookies!
Don’t get me wrong, this cookie icing can be used ANY time you want delicious frosted cookies, this icing is THAT good!
- Makes about 24 ounces (enough for about 48 cookies)
- 6 cups powdered sugar
- ¼-½ cup whole milk
- ¼ cup light corn syrup
- 2 teaspoons almond extract
- gel food coloring (in desired colors)
In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract. To decorate cookies, your outline icing should be the consistency of toothpaste; your flood icing should be the consistency of corn syrup. Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
Check out the original source for this recipe with all the directions, photos and helpful tips at: The Slow Roasted Italian
My Thanks go to Donna Elick at The Slow Roasted Italian for this delicious recipe and featured image.
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