Best Cookie Icingfrosting That Hardens Recipes

Glossy Sugar Cookie Icing (that hardens) image

Provided by Angela

Time 5m

Number Of Ingredients 5

2 c confectioners sugar
1 1/2 Tbsp light corn syrup
1 1/2 Tbsp milk or cold water ((more or less, as needed to reach desired consistency))
1/2 tsp almond extract ((or your desired clear extract flavoring))
gel food coloring ((optional, desired colors))

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.

Nutrition Facts : Calories 43 kcal, Carbohydrate 11 g, Fat 1 g, Sodium 1 mg, Sugar 11 g, ServingSize 1 serving

Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens image

Provided by Kittencalrecipezazz

Categories Dessert

Time 2h4m

Yield 35-40 serving(s)

Number Of Ingredients 14

1 cup butter, softened (no substitutes)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sifted confectioners' sugar (the sugar must be sifted)
1 tablespoon milk (adding in more if needed for proper spreading consistency)
1 tablespoon light corn syrup
1/4 teaspoon almond extract (can use 1/2 teaspoon vanilla in place of the almond)
food coloring (use your choice of colours)

Steps:

For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
Cover bowl with plastic wrap and chill for 2 hours.
Set oven to 400°F.
Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
Cut into desired shapes using cookie cutters.
Place cookies 2-inches apart on cookie sheet.
Bake 4-6 minutes.
Remove cookies to wire racks to cool completely before icing.
For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
Divide into as many separate bowls as you wish for different colours.
Add in food colouring until desired intensity is achieved.
Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
Allow to set on waxed paper.

Glossy Royal Icing image

Provided by BEVANGELISTA

Time 10m

Yield 60

Number Of Ingredients 4

¼ cup warm water
1 tablespoon light corn syrup
¼ teaspoon almond extract
3 cups confectioners' sugar, or more as needed

Steps:

Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.2 g, Sodium 0.3 mg, Sugar 6 g