Ingredients
Equipment
Method
Making the Icing
- In a large bowl, whisk together the powdered sugar and 4 tablespoons of milk or water until smooth.
- Stir in the vanilla extract and light corn syrup (if using).
- If the icing is too thick, add more milk or water, one teaspoon at a time, until the desired consistency is reached.
- Divide the icing into separate bowls and mix in food coloring as desired for different colors.
Notes
Ensure cookies are completely cooled before icing. Adjust milk quantity slightly to achieve desired consistency for outlining or flooding. Store leftover icing in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week; stir well before using again.