Easy Sugar Cookie Frosting

This Easy Sugar Cookie Frosting recipe is simple to make with or without light corn syrup.

Course Cookies, How to

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 43kcal

First, make the sugar cookies and cool. Try my Easy Sugar Cookie recipe.
In a medium bowl, combine powdered sugar, 2 tablespoons milk, light corn syrup and vanilla extract. Stir with a spoon until well combined. Note: Set aside 1 tablespoon milk.
If frosting is too thick, add ¼ teaspoon milk at a time until consistency is spreadable but thick and pipeable.
Divide sugar cookie frosting if using gel coloring. Add a drop of gel coloring to frosting.
Prepare piping bag with tip and transfer frosting.
Pipe frosting on cookie and spread it using a tooth pick or barbecue stick. Allow it to dry for at least 2 hours or more to fully dry. Note: This will depend on frosting consistency and how much frosting was applied to cookies.
Store in sealed container at room temperature.

The CALORIE CALCULATION is only for frosting.
I used UNSWEETENED ALMOND MILK.
You can make sugar cookies a day or a few days in advance and store in a sealed container.
Frosting should be thick but pipeable. If you added too much milk, thicken it with powdered sugar.
Use clear vanilla if you like a very white frosting or add white gel coloring.
I used Wilton #2 and #4 round tip.
If using zip lock bag, cut a very tiny hole at the tip of bag.
You can also spread frosting with a knife instead of piping bag or zip lock bag.
Sugar cookies are stackable as long as frosting has fully dried out.