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The Best Easy Sugar Cookie Icing Recipe That Dries Smooth and Hard

Close-up of a Christmas tree-shaped sugar cookie decorated with white royal icing and green sprinkles.
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Make beautiful, decorated sugar cookies using this easy icing recipe. It pipes well, dries to a smooth, glossy, and firm finish, and is perfect for beginners decorating cut-out cookies.

Ingredients

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  • 4 cups confectioners’ sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons warm water (or more, as needed)

Instructions

  1. In a medium bowl, whisk together the sifted confectioners’ sugar and meringue powder until fully combined.
  2. Add the vanilla extract and 5 tablespoons of the warm water to the dry ingredients.
  3. Mix with a hand mixer on low speed until the ingredients are just combined. Scrape down the sides of the bowl.
  4. Increase the mixer speed to medium-high and beat for 3 to 5 minutes until the icing is smooth and holds soft peaks.
  5. Check the consistency. For piping outlines, the icing should be thick. Add water, 1 teaspoon at a time, until you reach a thick, workable consistency.
  6. For flooding the cookies, add more water, 1/2 teaspoon at a time, until the icing flows smoothly off the whisk in a ribbon that slowly disappears back into the bowl (this takes about 10-15 seconds).
  7. Use immediately for decorating. Color the icing with gel food coloring if desired.
  8. Apply the icing to your cooled sugar cookies. Let the outlined layer dry completely (about 1 hour) before flooding.
  9. Allow the decorated cookies to air dry completely at room temperature until the icing is firm and glossy, usually 4 to 8 hours, depending on humidity.

Notes

  • For a no-meringue powder option, substitute 1 tablespoon of light corn syrup for 1 tablespoon of meringue powder, and use 1/4 teaspoon of cream of tartar instead of the remaining meringue powder.
  • If the icing becomes too thick while working, stir in a few drops of water. If it is too thin, add a small amount of sifted confectioners’ sugar.
  • Store unused icing covered tightly with plastic wrap pressed directly onto the surface to prevent a crust from forming.
  • This icing hardens perfectly, making it ideal for stacking and gifting holiday cookies.

Nutrition

Find it online: https://blissbatter.com/easy-cookie-icing-recipe-dries-hard/