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Simple Sugar Cookie Icing – Only Four Ingredients
Simple Sugar Cookie Icing – Only Four Ingredients
Creating a smooth and glossy icing for sugar cookies can be done effortlessly with just four simple ingredients! This is THE icing recipe I use in all of my cookie kits – and the one that gets rave reviews year after year. I am finally getting it all written down to share, and can’t wait for you to try it!
Simple Sugar Cookie Icing
This recipe combines water, meringue powder, powdered sugar and extract to produce a versatile and delicious icing that pairs perfectly with my Easy Sugar Cookie Cutouts. And I am not kidding when I say this is easy to make! You are only 5-10 minutes away from delicious icing for sugar cookies.
This is NOT Royal Icing
My goal in making this sugar cookie icing was for it to taste good! This was the top priority for me. To achieve this, I have reduced the amount of merengue powder to powdered sugar ratio compared to a classic royal icing. So, while this icing does set with a nice crunch on the edge and it will eventually set, it will not create a completely hardened surface quickly like a royal icing does.
Because of this – I do not recommend this icing for intricate or professional decorating or for fine lines and small designs. It is, however, perfect for decorating Christmas cookies and creating simple designs that will be loved by everyone!
Simple Sugar Cookie Icing – Variations
The best part of this icing is how versatile it is. You can add any extract or color to create endless combinations. I’ve made this icing with the following extracts and each one is delicious in its own unique way!
- Almond (AKA the GOAT of emulsions, especially at Christmas)
- Strawberry (If you’ve bought Easter cookie kits from me before- this is what I use)
- Cherry (I’ve use this in combination with almond sugar cookies – SO good)
- Butter Vanilla (This one is a classic, vanilla bakery flavor)
I’ve also used various different colors with this icing. The icing mixes with both water and gel-based food dyes really well.
Making the Icing
Let’s get started making our sugar cookie icing!
Ingredients
- 1 tablespoon merengue powder
- 1/2 cup warm water
- 1/2 tablespoon of extract, or 2-3 teaspoons to taste
- 4 cups powdered sugar
Instructions
- In a mixing bowl add your merengue powder and 1/2 cup of warm water. Using an electric mixer, and with a whisk attachment if you have it, whisk the merengue powder and warm water together for a minute or until light and frothy.
- Add 2 cups of powdered sugar, mix until combined. Icing will still be runny.
- Add in extract of choice and last 2 cups of powdered sugar. Mix until well combined.
- At this point, your icing should be a little thicker but will still run off the beaters easily. Stop and taste your icing and add a little more extract if you prefer at this point. (Different extracts have different intensities. I do not think you will need more than 2-3 teaspoons if using Lorann Almond Emulsion, but if you are using an imitation vanilla or something similar you may want to add more).
- Once all your ingredients are combined, whisk your icing on high for 1-2 minutes. It will become more stabilized after mixing due to the merengue powder.
- At this point, add any color food dye if you’re using it. You can split your icing up into several different bowls and make different colors! You may need to add a little bit more powdered sugar to keep your icing from getting runny if you’re using water-based food dye.
- Enjoy!
Simple Sugar Cookie Icing – Only Four Ingredients
Creating a smooth and glossy icing for sugar cookies can be done effortlessly with just four simple ingredients! This is THE icing recipe I use in all of my cookie kits – and the one that gets rave reviews year after year. I am finally getting it all written down to share, and can’t wait for you to try it!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1/2 cups
- Category: dessert
Ingredients
-
- 1 tablespoon merengue powder
-
- 1/2 cup warm water
-
- 1/2 tablespoon of extract, or 2-3 teaspoons to taste
-
- 4 cups powdered sugar
Instructions
-
- In a mixing bowl add your merengue powder and 1/2 cup of warm water. Using an electric mixer, and with a whisk attachment if you have it, whisk the merengue powder and warm water together for a minute or until light and frothy.
- Add 2 cups of powdered sugar, mix until combined. Icing will still be runny.
- Add in extract of choice and last 2 cups of powdered sugar. Mix until well combined.
- At this point, your icing should be a little thicker but will still run off the beaters easily. Stop and taste your icing and add a little more extract if you prefer at this point. (Different extracts have different intensities. I do not think you will need more than 2-3 teaspoons if using Lorann Almond Emulsion, but if you are using an imitation vanilla or something similar you may want to add more).
- Once all your ingredients are combined, whisk your icing on high for 1-2 minutes. It will become more stabilized after mixing due to the merengue powder.
- At this point, add any color food dye if you’re using it. You can split your icing up into several different bowls and make different colors! You may need to add a little bit more powdered sugar to keep your icing from getting runny if you’re using water-based food dye.
- Enjoy!
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