Glaze Icing For Sugar Cookies Recipes

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

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.

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.

COOKIE GLAZE

Steps:

• Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.

GLAZE ICING FOR SUGAR COOKIES

Steps:

• 1. In large bowl mix all ingredients together until well blended. Add your extract to flavor icing - vanilla, lemon, almond, orange, anise etc. Make sure it does not clash with the flavor of your cookie. I use creme bouqet (an emulsion used in bakeries that is a combo of butter, vanilla, citrus and something flowery. Delicious magic!!!) Add your coloring. Gel food color works best for most vibrant color and the liquid color tends to affect the consistency of your icing. Use it if that is what you have, just be mindful when you get to the step that you are adding additional milk. This first batch will seem too thick. It is supposed to. The drop of lemon juice controls the sweetness. It is a chemical thing and does not interfere with the flavoring.
• 2. The thick batch is to outline the cookies. Fill a piping bag and outline cookies that are completely cooled.
• 3. Now you will take milk and make your flood icing. I add milk 1/2 teaspoon at a time and run a spatula or butter knife across the bottom of the bowl. You want to see the bottom of the bowl for a few seconds. If 10 seconds pass and you still see the bottom of the bowl, add more milk.
• 4. Now you fill in or flood your outlined cookie with the thinner icing. I use a demitasse spoon and a toothpick and push it into the edges. You can use a squeeze bottle whatever works.
• 5. I let the cookies dry overnight. The glaze dries completely and the cookies are stackable. It is delicious. it is softer and has a nicer mouth feel than royal icing.

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.

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.

SUGAR COOKIE ICING

Steps:

• Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined.(If icing is too thick, add the remaining tablespoon of milk, until the icing is thick but pipeable. If it's too thin, add a little more powdered sugar until desired texture is reached. If you drizzle a little of the icing with a whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.)
• If coloring the icing with different colors, divide into bowls and color as desired at this point.
• Transfer icing to a piping bag with a piping tip (I use Wilton 5.)
• Pipe icing onto cookies and decorate, as desired. (If using sanding sugar or sprinkles, they need to be added before the icing starts to set.)
• Allow icing to completely harden at room temperature before enjoying (this can take anywhere from 3 hours to overnight depending on the consistency and thickness of your icing.)
• NOTE: Don't miss all the coloring and decorating tips in the full article!
• NOTE: This recipe makes enough to decorate 40, 3-inch cookies. Calories calculated are for the icing only and do not include cookies.

GLAZED BUTTER COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks. , In a small bowl, combine confectioners' sugar and milk until smooth. Stir in food coloring. Lightly spread over cooled cookies. Let stand until set.

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.

HOW TO MAKE ICING WITH ICING SUGAR AND WATER

Steps:

• Combine powdered sugar, water, and vanilla extract in a medium-sized bowl. Mix until smooth.
• Add more water or powdered sugar until it reaches your desired consistency. If using a piping bag, about 2 tablespoons of water is best (you want the icing to be about the consistency of pancake batter). If dipping or drizzling the icing, 3 tablespoons of water will likely be needed. See notes below for storing and freezing notes.
• Drying time: Depending on the temperature and humidity of your house, drying time will vary. For a thin glaze (dipped), I typically find that it takes 6-8 hours on the counter (uncovered) to fully harden. After about 3 hours, the outside is "set" but the inside will still be soft. You can place a fan nearby to help speed up the drying time.