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)


  1. 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.

  2. 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.

  3. 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.

  4. 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

Cook's Tips:

Make ahead…decorate later!
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.)


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