Icing for Gingerbread Cookies
If you make a lot of gingerbread cookies during the holidays like I do, then you definitely need this icing for gingerbread cookies! This recipe is an absolute game-changer that'll transform your holiday baking from simple to spectacular, and it's so simple you'll want to decorate cookies all season.
Servings: 1 cup
Ingredients
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1 tablespoon light corn syrup
- 1 teaspoon of your favorite extract: vanilla almond, peppermint, or coconut
- Food coloring optional
Instructions
- In a bowl, whisk together the powdered sugar, 2 tablespoons of milk, corn syrup (or honey), and your chosen extract.
- Gradually add more milk, a little at a time, until the icing reaches the right consistency. For piping or spreading, aim for a thicker texture. If you’re planning to dip cookies, you’ll want it slightly thinner.
- Use the icing to decorate completely cooled cookies by piping, spreading, or dipping. Add sprinkles right away if desired, before the icing sets.
Notes
- Corn syrup gives the icing a soft but stackable finish, perfect for gifting or storing. Honey, on the other hand, creates a softer finish, ideal for cookies served fresh and unstacked.
- Make sure your cookies are fully cooled before applying the icing to avoid melting or running.
- Work with one color at a time, keeping unused icing covered with plastic wrap to prevent crusting
- This icing can be made ahead, as it stores well in an airtight container for up to 2 days at room temperature.
Nutrition
Calories: 1014kcal | Carbohydrates: 258g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 30mg | Potassium: 50mg | Sugar: 253g | Vitamin A: 49IU | Calcium: 42mg | Iron: 0.1mg
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