All-Occasion Cookie Icing
No spreader needed for this icing! The icing spreads over the cookie quickly for easy and quick decorating.
- ¾ cup (175 mL) milk
- ½ cup (125 mL) plus 1 tbsp (15 mL) light corn syrup
- 2 tsp (10 mL) vanilla extract
- 10 cups (2.4 L) powdered sugar
- ½ tsp (2 mL) food coloring (measure carefully; using too much will affect the detail of the design)
For colorless icing, whisk the milk, corn syrup, and vanilla in a large mixing bowl. Add the powdered sugar; whisk until smooth. If the icing becomes too thick, add additional milk, 1 tbsp (15 mL) at a time.
Remove ½ cup (125 mL) of the icing and place it in a separate bowl. Add the food coloring. Fill a resealable plastic bag and cut a small piece off of the corner, and set aside.
Place the cookies on a Stackable Cooling Rack with waxed paper underneath to catch any drips. Using a Medium Scoop, place 1 level scoop of colorless icing onto the centers of the cookies (working with 12 cookies at a time). The icing will spread.
Immediately decorate the cookies using the colored icing with the following designs. (Icing sets within 3-4 hours.)
For a star design: Place 5 small dots of icing in an X pattern on each cookie. With a wooden pick, drag each dot from the center outwards 5 times to form stars.
For a 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 the ornament design: Draw 3 horizontal lines with the icing across each cookie. With a wooden pick, drag across the lines, alternating in each direction.
- Makes enough to ice about 3 dozen cookies
Nutrients per serving:
(1 iced cookie): Calories 320, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 25 mg, Carbohydrate 55 g, Sodium 175 mg, Fiber 0 g, Protein 2 g
Store undecorated cookes, covered, until you’re ready to decorate. Once decorated, store the cookies, covered, at room temperature. (Be sure icing has completely set before storing.)