Cookie Icing/Frosting That Hardens

"This will harden and it will hardens quite quickly, it's the perfect icing to decorate cookies, if desired you may omit the vanilla, I like to add it in, the amounts may be reduced by half if desired."
photo by ReReann photo by ReReann
photo by ReReann
photo by Anne R. photo by Anne R.
photo by I_luv_sweets photo by I_luv_sweets
photo by ReReann photo by ReReann
photo by Ashley R. photo by Ashley R.
Ready In:


  • 2 cups sifted confectioners' sugar (sifted after measuring)
  • 1 tablespoon low-fat milk (skim or 1% is fine although I have made this successfully using 2% fat milk)
  • 1 tablespoon corn syrup (more if needed to reach desired consistency)
  • 12 teaspoon almond extract
  • 14 teaspoon vanilla
  • food coloring (use colors of choice)


  • VERY IMPORTANT; the confectioners sugar must be sifted before using.
  • In a bowl beat the sifted confectioners sugar with milk until smooth.
  • Beat in corn syrup and almond extract until smooth and glossy (if icing is too thick add in a small amount of corn syrup).
  • Divide into as many separate bowls as desired.
  • Add in different food coloring to each bowl beating/whisking until the intensity is achieved.
  • Paint the icing over the cookies using a brush or dip the cookie edges into icing (this will set quite quickly).
  • Place cookies on waxed paper to dry.

Questions & Replies

  1. can I use pancake syrup instead of corn syrup? I don't have any corn syrup.
  2. can I use pancake syrup instead of corn syrup? I don't have any corn syrup.
  3. My first attempt at decorating Cut Out Cookies. So this icing if it dries fast can it be used in a Decorating Bag to squeeze out designs on cookies? and How long will it last in the Bag?
  4. If you make this the day before decorating does it stay in liquid form?
  5. Can you refrigerate the icing and if so, how do you resoften it to ice cookies


  1. You can beat, stir, mix or whip this for days, but 2 cups of confectionery sugar and one tablespoon of milk will never result in anything smooth. That means that all the "reviewers" not mentioning that flaw never actually tried making it.<br/>With 3+ tablespoons of milk, it's flawless.
  2. Frosting exactly as stated - it sets up and hardens nicely. The only thing I did differently was to thin the frosting with an additional 1/2 tsp of milk because I used it as a beautiful abstract glaze on a cinnamon raisin loaf and I wanted to be able to drizzle it. I was nervous that it might not set up because I changed the recipe - but it dried to a shiny hard consistency. This is my new go-to glaze recipe.
  3. I've used this recipe for years for my Valentine Day cookies. I've never had a problem with lumps - I use a electric hand mixer to mix this. I use vanilla flavoring only - because I don't like almond flavoring. I half the recipe and make 4 different colors. I frost 5 dozen cookies with it, which are approximately 3 x 3 in size.
  4. There's no way that icing measurement is right for a tablespooon of milk. Did two and still did nothing to actually make anything resembling icing.
  5. This did harden nicely, but I found it a bit thick to work with, but my icing skills are real rusty. I think with practice, it would work. I couldn't "beat until smooth" as directed with only 1 tablespoon milk to two cups sugar, so added a tad bit more milk. Made for Christmas Cookie game at


  1. I used 3 TBL whole milk instead of 1% or 2%. I added all my liquids together in the same cup and drizzle them in the confectioner sugar as it mixed.
  2. I must agree with the previous rating...this recipe is outstanding! I used all vanilla instead of mixing it up with the almond, but other than that...right on the money. Thanks for a great recipe! :)



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