Cookie Icing that Hardens
An egg-free powdered-sugar glaze with corn syrup and vanilla, prepared in minutes and left to dry on decorated cookies.
Ingredients
Icing Ingredients
- 3 cups Powdered Sugar Sifted
- 1/2 teaspoon Vanilla Extract For flavor
- 2 teaspoons Light Corn Syrup For smooth consistency
- 5 tablespoons warm Water start with 4 tablespoons; reserve the fifth for consistency
- Food Coloring Optional, for coloring the icing
Instructions
- Sift 3 cups powdered sugar into a bowl.
- Mix with corn syrup, vanilla, and 4 tablespoons warm water. Use the fifth tablespoon gradually to reach the desired consistency.
- Keep outlines slightly thicker and broad-area filling more fluid. If too runny, add sifted sugar in small amounts.
- Divide and tint optionally, keeping unused icing covered. Decorate fully cooled cookies in thin layers.
- Air-dry in a single layer about 6–24 hours. Confirm the thickest coating is dry before stacking or bagging.
Notes
Allow 6–24 hours for decorations to dry before stacking; the card reserves 24 hours. Refrigerate unused icing covered for up to one week.