This easy royal icing recipe for sugar cookies is SO ridiculously simple to make! No egg whites, no meringue powder, just four simple ingredients whipped up with a hand or stand mixer. So you can get down to decorating cookies with your kids with less mess and fuss...
This recipe was created in partnership with Tum-E Yummies — a fun, fruity drink option made with kids in mind. Thanks for supporting me and the brands I love!
Easy Royal Icing Recipe
Iced sugar cookies — yay or nay?!? If I'm being completely honest, I'd have to say I've never been a huge fan.
I feel like such a Grinch saying that, but I prefer my sugar cookies not-too-sweet, soft, and fluffy, like these old-fashioned sugar cookies I shared years ago.
On the other hand, I LOVE decorating sugar cookies. As do my kids — they adore gathering around the table to decorate cookies as a family during the holidays! We make it into a party with fun color-coordinated drinks and other snacks to nibble while decorating.
But let me clarify — we're not talking the ultra detailed, royal icing piped cookies you're seeing all over Pinterest right now.
Yes, they are totally amazing and beautiful! And I could literally spend all day watching videos of talented bakers decorating them. However, this mama does NOT have the time or patience for that, nor do my kids...
Royal Icing For Sugar Cookies
We keep our cookie decorating FAR less ornate, with just a few simple strokes of icing and sprinkles to highlight the shape of the cookies.
And we DO use royal icing — but it's a bit of an unorthodox recipe. It doesn't use egg whites (no stressing over what to do with all those leftover egg yolks), and it doesn't use meringue powder (I really hate one trick pony ingredients).
Instead, it uses corn syrup to give it a crusty finish that has the most gorgeous glossy sheen. I bet you have some in your pantry right now, yes? Try it — you may just ditch your classic royal icing recipe for good. Seriously, this icing is SO ridiculously easy to make when you eliminate the eggs whites and/or meringue!
Best Royal Icing Recipe Tips
While I'm far from a royal icing expert, I do have a few tips to share that will help you get the best results from this easy royal icing recipe:
- The icing will be very thick to start, like surprisingly thick. This is OKAY! It's easier to thin it down than it is to thicken it back up. Just add water, a tiny bit at a time, to thin it down. A simple spray bottle of water works wonders for this task. And if you thin it too much? Simply add more confectioners' sugar as necessary.
- Not sure what the consistency should be for piping? An easy way to check is to simply use a spoon to scoop up some of the icing and drizzle it back into the bowl. If ten seconds have passed and you can still see where you drizzled it, it's too thick. On the other hand, if it combines before ten seconds have passed, it's too thin.
- Royal icing sets up very quickly. Keep the bowl covered with a piece of plastic wrap pressed down directly on top of the icing in between uses. This also means that if you're using sprinkles with your royal icing, you should apply them immediately after piping. Otherwise the icing will set up, and they'll just bounce off.
- For novice cookies decorators (like me!), skip the fancy piping bags and tips. I achieved these gorgeous snowflake cookies with just a standard ziploc bag. I spooned the icing into the bag, zipped it up, and then snipped a tiny piece off the corner to pipe.
Ziploc bags can be a bit difficult for younger kids to manipulate, though, so I have another fun hack to share just for them...
Squeeze Bottle Royal Icing Hack For Kids
Piping royal icing onto sugar cookies with plastic ziploc bags works great for adults and older kids. But I noticed my younger kids getting frustrated when decorating their cookies with them. The ziploc bags were hard for them to control, and the icing ended up flowing too quickly.
As I looked through the cabinets trying to find a solution, I noticed the Tum-E Yummies drink bottles they were sipping from while decorating. Maybe they would work in a pinch?
I grabbed a few empty squeeze bottles, washed them out, and used the plastic bags to squeeze the icing into the mouth of the bottle. Then I replaced the squeeze top, and voilà — an instant DIY cookie-decorating tool for kids!
The tip makes it much easier for them to control placement of the icing, and when they need a short break, they can just close the top and return to it when they're recharged.
If your cookie decorating party is a bit less spontaneous, you might consider picking up several of these mini squeeze bottles. The tops snap closed tightly, which will help keep the royal icing fresh. And the size is perfect for splitting up a batch into multiple colors.
NOTE: If you're planning to color this royal icing, I highly recommend using gel food coloring to get the most vibrant colors without thinning the icing too much.
And a BIG thanks to Bakermom for sharing in the comments that using this white gel food coloring will help you create a true white royal icing that is perfect for Santa beards and such.
P.S. One more #momhack I've learned over the years... Placing sugar cookies on a rimmed quarter-sheet cookie tray while decorating will prevent the sprinkles from running all over your kitchen!
How To Make Royal Icing
Soooooo, have I mentioned how EASY this royal icing recipe is, yet? Just kidding — but I really just can't get over it.
Simply whip together confectioners' sugar, a little milk, some corn syrup, plus a touch of pure vanilla extract, and then thin it out with a touch of water to the perfect consistency.
THAT'S IT! Can't wait to hear what you think...
Printable Recipe ↓
Ridiculously Easy Royal Icing Recipe For Sugar Cookies
Ingredients
- 3 cups confectioners sugar
- 2 tablespoon milk
- 2 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- water - for thinning
Instructions
- Add confectioners' sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment.
- Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. Continue to whip on medium until smooth.
- If the royal icing is too thick, thin it out by misting it with a spray bottle of water, one spritz at a time, until it reaches the proper consistency. If it's too thin, add additional confectioners' sugar a teaspoonful at a time, until it reaches the proper consistency.
Recipe Notes
Featured Products
P.S. Looking for a lighter and fluffier frosting for your cakes and/or cookies? Check out this ah-mazing whipped buttercream frosting recipe!
Did you make this recipe?
I'd love to see how you've used this easy royal icing recipe on your favorite sugar cookies ... Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Sally says
This was a good recipe. I did find that I needed to add more water than just a spritz to thin out the icing. I also thought it needed more vanilla so I doubled that. Otherwise, the consistency and the ease of the recipe was just great!
Bree says
Hi, how long will this stay okay in sealed piping bags? And would you recommend refrigerating or leaving out?
Tara Kuczykowski says
Hi Bree! A lot of this depends on your timeframe for using it. Royal icing can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks. It can be stored in piping bags, but I wouldn't recommend doing so for more than about a day. Royal icing has a tendency to slightly separate after time, so it may need some stirring to reincorporate the liquid before piping it.
Valérie says
Would it harden fast enough to hold a gingerbread house?
Tara Kuczykowski says
Hi Valérie! If you prepare the recipe as written, it would not be suitable to "glue" together a gingerbread house. However, simply adding more powdered sugar to make a thicker icing should do the trick. You want it to be thicker than a regular royal icing but still smooth. If you go a little too far, you can always add a tiny bit of water to smooth it out.
Above all, I've learned that patience is the key when building a gingerbread house! I've found the best technique is to "glue" two pieces together with a strip of icing. Then I place a bottle or other item to hold them together, and run a thicker line of glue on the inside seam. Let the icing dry thoroughly before adding another piece.
To speed things up, you can build a lot of smaller sections. By the time you get to the last one, the first one you built will probably be ready to connect to another piece.
Nanagram says
I followed the directions on this recipe and it did not work. I’m not why. It was so thick it wouldn’t stir at all. Added spritz of water, spritz of water, spritz of water, etc
Stephanie says
Can you use edible markers on this icing?
Tara Kuczykowski says
Yes, edible markers should work after the icing dries!
Teresa says
I gotta tell you my first time doing this and I had an audience. My Dad couldn’t understand why it was taking me so long to get the consistency right. I thought I was doing something wrong. It took me quite a few squirts of the water bottle to get the consistency that I wanted but once I did it was great. This recipe is Keeper for me…,, thank you
Kristen says
Can the cookies be left out with this icing at room temp?
Tara Kuczykowski says
Yes, they can be left out at room temp!
Rebecca says
Can u sub the milk w buttermilk?
Tara Kuczykowski says
Hi Rebecca! Yes, you can substitute buttermilk for the milk. The tang it provides is actually a great way to offset some of the sweetness from the confectioners' sugar in the icing.
Amands says
Can I use for gingerbread houses?!
Tara Kuczykowski says
Yes, you could use this for gingerbread houses! But you'll want to make it thicker by adding additional confectioners' sugar.
Erica says
Can almond milk work as a milk substitute? I found this when searching for an eggless recipe because I’ve got a kid coming over with egg AND dairy allergies
Tara Kuczykowski says
Hi Erica! I haven't tried it, but I don't see any reason why it wouldn't work. I'd recommend using an unsweetened variety.
Debi says
Thanks for this recipe it's so easy and delicious.
Tisha says
Can I make this a couple days in advance and store in Ziplock bags, before putting it into the squeeze bottles the day of the decorating party?
Also, do I need to store it in the fridge?
Tara Kuczykowski says
Hi Tisha! Yes, you can make this royal icing recipe in advance and store it in Ziploc bags. Press all of the air out and close the bags tightly. Then place the bags in the refrigerator until you’re ready to use the icing. The icing may be a little thick when you remove it from the fridge, so let it warm up a little before transferring it to your squeeze bottles.
Mary W says
OK, listen up people LOL Ive never made royal icing before and I followed the recipe exactly and you know what? IT WORKS PERFECTLY! Left the cookies out all night to be sure they were dry and they were. The icing hardens with a crunch when you bite into them, and I couldnt be happier. I am making some stained glass cookies for a party and Im going to use the icing as a dot and outline deco on them.. Gonna be terrific.. Thank you so much for this easier than easy recipe that doesnt disappoint! So if you think its NOT a royal icing, IT IS!!
Mary W says
OK, listen up people LOL Ive never made royal icing before and I followed the recipe exactly and you know what? IT WORKS PERFECTLY! Left the cookies out all night to be sure they were dry and they were. The icing hardens with a crunch when you bite into them, and I couldnt be happier. I am making some stained glass cookies for a party and Im going to use the icing as a dot and outline deco on them.. Gonna be terrific.. Thank you so much for this easier than easy recipe that doesnt disappoint! So if you think its NOT a royal icing, IT IS!!
Tara Kuczykowski says
This makes me so happy... Thanks for coming back and sharing, Mary!!
Kelsey says
I need some royal icing in the morning to decorate some cookies. Can I make this recipe this afternoon and put them in individual piping bags ready to use in the morning? If yes, do I leave the bags out on the counter or put them in the fridge? I hope this finds you ASAP, thanks in advance.
Tara Kuczykowski says
Hi Kelsey — yes, you can make this in advance and portion it into piping bags. Just close them tightly, cover the tips, and place them in the refrigerator until you're ready to use them. After removing them from the fridge, you may need to let the bags warm a little before piping if you find the icing is too thick.
Sandy says
This is not a true royal icing. This is a glaze.
Tara Kuczykowski says
Yes, as I mentioned in the post, it's an unorthodox recipe that uses meringue powder instead of egg whites. It does harden just like a true royal icing, though!
MaryAnn says
@Tara Kuczykowski, I don't see meringue powder listed in the ingredients in the recipe? Am I missing it?
Tara Kuczykowski says
Hi MaryAnn — this recipe doesn’t use meringue powder!
RoAnn says
@Sandy,
I have used this recipe several times. I think it tastes better. It floods, lines, traces, dots and looks and dries beautiful. I could see where you would think it's a glaze, tho.
Roz says
Hi there - Can this recipe be used to "flood" sugar cookies? I am new to this and wanted to check as I have seen most other flooding recipes using egg whites.
Tara Kuczykowski says
Hi Roz! Yes, you can use this recipe for flooding cookies, as well. You'll just want to play with the consistency a little. It should be mixed thicker for the outline, and then add a bit more water to thin it for flooding.
Tisha says
Is the 3 cups of powdered sugar measured before sifting, or afterwards? Or is the sugar not sifted at all?
Tara Kuczykowski says
Good question, Tisha. No need to sift it!
Joyce says
Will this work as glue for gingerbread houses?
Tara Kuczykowski says
Hi Joyce — yes, it will work! You just may want to mix it a little on the thicker side by adding more confectioners' sugar.
Shruti says
Will they dry like royal icing? Can I individually pack them without design getting smudged?
Tara Kuczykowski says
Hi Shruti — yes, it will dry just like a traditional royal icing. Just wait to package them until they are completely hardened!