The superior sugar cookie icing recipe

Yes, this sugar cookie icing recipe indeed is an exceptional royal icing, hands down.

These are some of its enticing attributes:

  • Delicious
  • Soft crusted bite
  • Less fading of colors
  • Easily change up flavors
  • Stays puffy on top of the cookie
  • Enhances food color gels

Here are some results of this recipe… 

***How do you make your sugar cooking icing shine? Two things: 1. add corn syrup (amount below) 2. Use a dehydrator on the flooded cookie for 15 minutes or a fan on low over night.***

Be sure and catch the Q & A section at the bottom.

Flavor options galore!

The beauty in this royal icing is how easily the flavors can be changed.

Think outside the box with this sugar cookie icing recipe. How about…

  • strawberry sugar cookies with lemon royal icing
  • cherry sugar cookies with coconut or orange flavor icing
  • lemon cookies with lime icing
  • lime cookies with raspberry royal icing

Endless possibilities! For more inspiration, you may want to bookmark The Baker’s Almanac. They have an exhaustive list of flavors you can pair. 

The point is, this basic sugar cookie icing recipe is so versatile you can have fun and change up with different flavors. 

Though it is absolutely delicious the way it is!



If you are planning on beginning a cookie business, less options for the customer are better for you.

Also, the more options there are for customers, the harder it is for them to make a choice.

The busier you are, you will want to freeze cookies ahead of time, whether dough or baked cookies. If you do not have freezer space, then making a ton of different flavors is not an option.

Instead, what I do is if a customer asks for certain flavors, then I will make what they ask for.


Sugar cookie icing recipe…the ingredients

Download and/or print your free Superior Sugar Cookie Icing recipe. You won't regret it! I have included the amount of ingredients for a single batch as well.

Click on image.

I make hundreds of sugar cookies a month. Because of this, I make a double batch of royal icing each time.

An ounce of icing is on average what we flood about a 3” cookie with.

The double batch floods about 5 ½ to 6 dz cookies (66-72)

Here’s the ingredients…

  • 1 1/8 c cold water
  • 8 tbsp. meringue powder
  • 2 tsp. cream of tartar
  • 4 lbs (2-2 lb bags) quality confectioner’s sugar
  • 2 tbsp. corn syrup
  • 2 tbsp. clear vanilla extract (any flavor)
  • 30 drops white food gel coloring (about 1 drop per cup of icing)

Sugar Cookie Icing…the Making 

As with any good recipe, the steps are important.

Follow along with the still shots. A video will be coming soon.

Royal icing hates grease!

To be on the safe side, do a quick wipe down of your bowl, whip, spatula, measuring spoons, anything coming into contact with the ingredients.

Here we go!

Common questions

1. Q: Will this recipe hold up to piping stiff things like roses?

     A: Yes! Here's a few of examples:

2. Q: Can I freeze royal icing?

    A: Absolutely. Infact, it can be beneficial for you in more than one way. 

  • it won't separate in the freezer
  • your prep work is done for next time
  • stays good for months

    Just make sure you keep it air-tight. 

When you remove it from the freezer, if it's stored in a bowl with a lid, it should only take about 30 minutes (for 2 cups) to thaw. If it's stored in a piping bag, it'll thaw in about 10 to 15 minutes, depending on how warm your kitchen is.

I store mine in those glass bowls with plastic lids sold at Dollar Tree. Very handy!

3. Q: Why do I get so many bubbles when piping/flooding?

    A: As you already guessed, it is trapped air. When making sugar cookie icing, it is a must to place your mixer on the lowest speed possible. Every mixer is different, but shoot for about 5 minutes total mixing time.

Another reason is adding too much water at one time when mixing colors. Go for a couple of drops at a time or try a spray bottle designated for this purpose.

A good remedy is to mix your colors and let them set ideally 24 hours or over night. This allows the bubbles to rise to the top.

4. Q: My icing is way too thin. Should I throw it out?

    A: Not at all! Simply sift in more confectioner's/powdered sugar to reach your ideal consistency.

5. Q: I have a little bit of different colors left over. How can I use it instead of tossing it?

    A: Here's a nifty idea. Mix all the colors with confectioner's sugar to make it very stiff, like a thick putty. You can make 'rocks' out of this or even figures. Roll it into a ball and pinch a little off. Form it by squeezing between your fingers in odd shapes.

Now that you have the best sugar cookie recipe and the perfect sugar cookie icing recipe, it's finally time to get started.

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