If you’re looking for the quickest and easiest way to decorate your sugar cookies, this Easy Glaze Icing for Sugar Cookies is it. Made with just a handful of ingredients, it stirs together in minutes and dries to a smooth, slightly glossy finish. It’s my go-to when I want something simple, fuss-free, and still delicious.
The best part? This glaze isn’t just for cookies! It’s also perfect drizzled over brownies, Bundt cakes, or quick breads. Whether you’re decorating cut-out sugar cookies for the holidays or adding a finishing touch to a loaf of banana bread, this versatile icing is one you’ll want to keep in your back pocket.
Why We Love This Easy Glaze Icing for Sugar Cookies
• Quick & Easy - No mixer needed, just stir until smooth.
• Perfect Finish - Dries glossy and pretty for decorated cookies.
• Customizable - Tint with food coloring or change up the flavor extracts.
• Versatile - Works on cookies, brownies, cakes, and more.
• Foolproof - Easy to adjust the consistency if too thick or thin.
Ingredient Notes
• Powdered sugar - The base of the glaze; sift if lumpy or whisk until you get the lumps out. I like to measure the amount by weighing it for more accuracy on a digital food scale.
• Water - Start with room temperature; add slowly to control consistency.
• Vanilla Extract - Adds classic flavor. Use clear vanilla if you want pure white icing.
• Light Corn Syrup - Helps the glaze dry smooth and shiny, giving cookies a glossy finish.
• Salt - Balances sweetness; just a dash if desired.
• Food Coloring – Gel food coloring works best for vibrant shades without thinning the icing. I really like Williams Sonoma food coloring gel.
How to Make Easy Glaze Icing for Sugar Cookies
• Mix ingredients: In a medium bowl, combine powdered sugar, water, vanilla, and almond extract (if using). Stir until smooth.
• Adjust consistency: If too thick, add a few drops of water. If too thin, stir in a bit more powdered sugar.
• Color it: Add food coloring if desired and stir well.
• Ice cookies: Spread a thin layer over cookies with a butter knife or offset spatula, or dip cookies directly into the glaze for faster decorating (a little messy, but fun!).
• Dry: Leave cookies uncovered at room temperature until set. Drying time varies: overnight in humid climates, just a few hours in drier areas.
Frequently Asked Questions
• How long does the glaze take to dry? It depends on humidity! In dry climates, glaze may dry in just a few hours. In humid areas, it may need to sit overnight.
• Can I make glaze icing ahead of time? Yes, but it will thicken as it sits. Just stir in a few drops of water to loosen it up before using.
• Will this icing harden? It dries to a soft, slightly firm glaze - perfect for stacking cookies without being rock hard like royal icing.
• Can I flavor it differently? Absolutely! Try lemon, orange, or even peppermint extract for a fun twist.
Quick Tips
• Use gel food coloring for bold colors without watering down the glaze.
• Test icing consistency on one cookie before glazing them all.
• Place cookies on a wire rack over parchment paper to catch drips and make cleanup easier.
• For best results, decorate cooled cookies only - warm cookies will melt the glaze.
Related Recipes
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Easy Glaze Icing for Sugar Cookies
Video
Equipment
Ingredients
- 3 cups powdered sugar or 375 grams (weighing it is more accurate)
- ⅛ teaspoon salt
- 4 tablespoons water, room temperature (plus more if needed)
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- Food coloring of choice
Instructions
- In a medium bowl, combine powdered sugar, salt water, and vanilla extract. Stir until smooth. Stir in corn syrup. Check consistency: If too thick, add a few drops of water at a time until spreadable. If too thin, add more powdered sugar until it thickens. Add food coloring, if desired, and mix well.
- To decorate, spread a thin layer of icing over cooled cookies with a butter knife or offset spatula. You can also dip the tops of cookies directly into the glaze, a little messy, but faster!Place cookies on a wire rack or parchment paper. Let sit uncovered at room temperature until glaze is dry. (Drying time varies, overnight in humid climates or just a few hours in dry climates.) Makes 1 ½ cup of icing or enough for about 35-40 cookies (2.5-3 inches each).
Lorene says
Hi, I am allergic to all corn products, including corn syrup. Is there something else I could use instead? Thanks.
Lise Ode says
Hi Lorene,
You can omit the corn syrup and add a little more water. Recipe calls for 4 tablespoons water, so you could add an extra tablespoon water to replace the syrup.