Recipe by wyojess
Secret recipe from the bakery! A yummy frosting that sets up into a hardened glaze on top of the cookie, but remains tender to eat. Great for taking cookies 'on the road' because they won't stick together.
Top Review by ScrumptiousWY
Very good! Not quite as tasty as a butter-cream type frosting, but this one can travel/stack! I didn't have corn syrup, so I substituted honey and it worked fine...maybe not super-glossy, but they had a nice sheen and looked fine for my purposes. I only got 10 large cookies frosted with this recipe amount, but I do tend to spread it thick. That may also be why they took over an hour to set completely in our humid climate. Overall a great recipe!!
- 1 1⁄4 cups powdered sugar
- 1 teaspoon clear vanilla or 1 teaspoon lemon juice or 1 teaspoon almond extract
- 3 teaspoons water
- 2 1⁄2 teaspoons light corn syrup (for shine)
- food coloring
- water or sugar, for consistency
Directions See How It's Made
- Mix together sugar, flavoring, measured water, corn syrup, and food coloring. Slowly add enough water to make frosting a spreadable consistency (should be thicker than Elmer's school glue).
- If a strong color is desired, decrease water so that the food coloring doesn’t make frosting too runny. If you get the frosting too runny, add a little powdered sugar.
- Spread on cookies (add sprinkles or other toppings immediately). Allow to dry about 30 min or until no longer sticky. Will set up into a glaze so cookies won’t stick together when stacked.
- This recipe makes about 1/2 cup of frosting (about enough for one color).