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All-Occasion Cookie Icing

3/4   cup (175 mL) milk
1/2   cup (125 mL) plus 1 tbsp (15 mL) light corn syrup
2   tsp (10 mL) vanilla extract
10   cups (2.4 L) powdered sugar
1/2   tsp (2 mL) food coloring
  1. For colorless icing, combine milk, corn syrup and vanilla in large bowl; whisk using Stainless Whisk. Add powdered sugar; whisk until smooth.
  2. Remove cup (125 mL) icing and place in (2-cup/500-mL) Prep Bowl. Add food coloring as desired. Transfer icing to Decorator Bottle fitted with writing tip and set aside.
  3. Place cookies on Stackable Cooling Rack with waxed paper underneath to catch drippings. Using a level Medium Scoop, place 1 scoop of colorless icing onto centers of 12 cookies. Allow icing to spread and surface of cookies.
  4. Immediately decorate cookies with the following designs. Repeat icing and decorating additional cookies, 12 at a time. Icing will set within 3-4 hours.
  5. For star design: Place 5 small dots of icing in an X pattern on each cookie. With a wooden pick, drag each dot from center outwards 5 times to form stars.
    For peppermint design: Draw a large * with icing across entire cookie. With a wooden pick, start at center point of design and continuously drag in a swirl patter to form a pinwheel.
    For ornament design: Draw 3 horizontal lines with icing across each cookie. With a wooden pick, drag across the lines, alternating in each direction.

Yield: Enough to ice about 3 dozen All-Occasion Cookies

Cook's Tips: If colorless icing becomes too thick and not pourable, add additional milk, 1 tbsp (15 mL) at a time to thin out. If icing is too thin and runny, add additional powdered sugar, 1 tbsp (15 mL) at a time to thicken icing. Ice and decorate cookies 12 at a time, whisking colorless icing before scooping onto cookie. If needed, scrape up icing drippings to glaze more cookies.