A Quick Cookie Glaze Recipes

PERFECT SUGAR COOKIE GLAZE

Steps:

• Stir sugar, corn syrup, vanilla and the milk together.
• Stir in food coloring a few drops at a time until you reach the color desired.
• This glaze must be stirred each time you use it or dries with a mottled look.
• Yield: 1/2 c glaze.

GLOSSY SUGAR COOKIE ICING (THAT HARDENS)

Steps:

• In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
• For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
• For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
• Cover with plastic wrap and refrigerate for up to 3 days.

BASIC POWDERED SUGAR GLAZE

Steps:

• In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
• Use to glaze cakes, coffee cakes or pastries.

CONFECTIONERS' SUGAR GLAZE

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

CHOCOLATE COOKIES WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
• Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
• Add in eggs and vanilla and mix well.
• Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
• Fold in chocolate chips.
• Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
• Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
• Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

FAST AND EASY WHITE VANILLA COOKIE GLAZE RECIPE

Steps:

• Pour over your baked goods and enjoy!

SUGAR COOKIE GLAZE

Steps:

• Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

QUICK CHOCOLATE DIPPING GLAZE

Steps:

• 1. Melt the butter in the microwave for 25 seconds. Add sugar, cocoa, vanilla and milk. Mix until you get a creamy glaze.
• 2. Dip any fruit or cookies. I love strawberries. Enjoy it :)
• 3. I use this glaze for cupcakes , brownies and cakes. just use your imagination.

QUICK GLAZE

Steps:

• In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.

EASY SUGAR COOKIE ICING (2 INGREDIENTS)

Steps:

• Mix: Combine the powdered sugar and milk in a bowl by mixing with a fork until smooth. The powdered sugar will dissolve as you stir.
• Add your favorite food coloring (optional) to create unique colors for your cookies.
• Using an icing bag or even a sandwich bag, pipe the icing onto your cooled cookies. Use a knife to spread.

CHOCOLATE COOKIE ICING

Steps:

• Put chocolate in a small, deep heatproof bowl. Set a fine sieve by the bowl. Put milk in a 2-cup microwave-safe glass measuring cup and microwave on High just until it begins to boil and foam up the sides, 40 to 60 seconds. Pour half the hot milk through the sieve onto the chocolate and let stand without stirring for about 2 minutes to soften the chocolate. Stir vigorously until smooth and the chocolate is mostly melted.
• Pour the remaining milk through the sieve into the bowl. Add vanilla. Stir vigorously until smooth. Sift sugar onto the mixture and stir in thoroughly.
• Use the icing as is for drizzling or let cool until thick enough to be piped or spread. To use as a filling for thumbprints, refrigerate until very cold and stiff.

A QUICK COOKIE GLAZE

Steps:

• Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
• To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
• Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
• Exchanges: Free Food
• This basic cookie glaze can be tinted in small batches if desired. .