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Sugar Cookies Icing Guide

Here is an easy Sugar Cookies Icing guide with recipes and directions for how to decorate sugar cookies from super easy to more advanced.
Course Cookies
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 140
Calories 67kcal

Ingredients

Dipped Method

Traditional Icing

Buttercream Icing

Royal Icing

  • 4 cups powdered sugar sifted
  • 3 tablespoon meringue powder
  • 6-9 tablespoon water (plus more as needed)
  • gel paste food coloring

Instructions

Dipped Method

  • Transfer the vanilla frosting to a wide, microwave-safe bowl. Melt in the microwave for about 1 minute on high. Stir until smooth.
  • Add food coloring and stir until the color is uniform.
  • Dip cookies in the icing, shake gently to allow the excess to drip off, and then place on a wire rack. (Yield: 1 3/4 cups)

Traditional Icing

  • Stir powdered sugar, 4 tablespoons of milk, and vanilla in a bowl until smooth. Add additional milk 1/4 teaspoon at a time, as needed, stirring after each addition until the icing is the right consistency.
  • Divide icing between bowls. Add food coloring and stir until the color is uniform.
  • Use a piping bag or the back of a spoon to ice the cookies. (Yield: 1 1/2 cups)

Buttercream Icing

  • Beat the butter and shortening until light and fluffy.
  • Gradually add the powdered sugar 1/2 cup at a time, stirring after each addition until combined.
  • Add 2 tablespoons of half-n-half, vanilla extract, and salt. Beat until smooth. Add more half-n-half, a tablespoon at a time, until it is the right consistency.
  • Divide the buttercream between bowls. Add food coloring and stir until the color is uniform.
  • Transfer to pastry bags fitted with piping tips and pipe onto cookies. (Yield: 2 1/2 cups)

Royal Icing

  • In a stand mixer with the paddle attachment, stir powdered sugar, meringue powder, and 3 tablespoons of water (add an additional tablespoon if needed) until combined. Then, beat for 5-8 minutes until peak form. (Yield: 3 cups)
  • Divide icing between bowls. Cover each bowl tightly with plastic wrap or a damp cloth to prevent the icing from hardening.
  • Working with one bowl at a time, uncover and add food coloring. Stir until the color is uniform.
  • Add additional water 1/4 teaspoon at a time, if necessary, to get the icing to a pipeable consistency similar to toothpaste. Transfer about 1/3 of the icing to a pastry bag fitted with a small round tip (size 2 or 3) and cover the tip to prevent the icing from hardening.
  • Add additional water 1/4 teaspoon at a time to the remaining icing in the bowl until is it flooding consistency. (Drizzle a ribbon of icing over the bowl and it should disappear within 5-10 seconds.) Transfer the icing to a plastic icing bottle or a pastry bag fitted with a small round tip (size 4 or 5) and cover the tip to prevent the icing from hardening.
  • Repeat with the remaining bowls of icing.
  • Use the thicker, pipeable consistency icing to outline the cookies. Start by touching down where you want to start and then slow squeeze icing out of the bag while lifting the bag allowing a strand of icing to flow from the tip. Guide the strand of icing where you want it to go. Touch down again when you want to make a sharp point or when you reach the start again.
  • Then, flood the inside of the sugar cookie with the royal icing from the icing bottle. Use a toothpick to move the icing around until the whole cookie is covered. If there are any bubbles, use a toothpick to pop them.
  • If you want to use more than one color on a sugar cookie, allow one color to harden before moving on to the next color. The same is true if you want to pipe additional layers or decorations on top of each other.

Video

Notes

Nutrition facts were calculated based on a total of all four of the icings.

Storage

  • Dipped Icing: Cover and store in the fridge for 3-4 days.
  • Traditional Icing: Store in an airtight container in the fridge for 3-4 days.
  • Buttercream: Store in an airtight container in the fridge for up to a week or in the freezer for up to three months.
  • Royal Icing: Store in an airtight container at room temperature for 1-2 weeks.
My easy Cut-Out Sugar Cookies are perfect for this recipe!

Nutrition

Serving: 1tablespoon | Calories: 67kcal | Carbohydrates: 13g | Protein: 0.03g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 12mg | Potassium: 2mg | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.01mg
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