INGREDIENTS 

• 2¼ cups powdered sugar
• 2 tbsp light corn syrup
• ½ tsp clear vanilla flavoring
• ½ tsp almond extract
• 2-3 tbsp milk
• Gel food color (optional)

INSTRUCTIONS 

1. Using a medium size mixing bowl, stir together the powdered sugar, corn syrup, clear vanilla, almond extract and milk. Stir until no lumps are visible.
2. Evenly divide the icing between 4 small bowls. Add 3 – 5 drops of the desired gel food color to the icing.
3. When you are ready to decorate your cookies, pour the icing into individual quart size ziploc bags or piping bags. Allow the iced cookies to sit for 12 – 24 hours to fully set and harden.

VIDEO

NOTES

Storage:Store any leftover icing in an airtight container, or in the individual bags, in the refrigerator for up to 7 days. Before using, allow the icing to come to room temperature.Tips:

• This icing recipe can very easily be doubled.
• It is very important to only use gel food color for the icing because it does not add extra liquid to the icing (even a small amount of extra liquid can change the consistency).
• If adding sprinkles to your cookies, make sure to add them immediately after you frost your cookies. The sugar cookie icing dries quickly!

NUTRITION

Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Sugar: 6g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg