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 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...
Ridiculously Easy Royal Icing Recipe For Sugar Cookies
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.
Ingredients
- 3 cups confectioners' sugar
- 2 tablespoons milk
- 2 tablespoons 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.
Notes
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.
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Nutrition Information:
Yield: 32 Serving Size: 1 tablespoonAmount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gSodium: 2.1mgCarbohydrates: 8.4gFiber: 0gSugar: 8.4gProtein: 0g
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!
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!
Cheryl says
Is the vanilla just for flavour? I don’t have clear and was just going to skip adding it.
Tara Kuczykowski says
Hi Cheryl -- yes, it's just for flavor! You can use regular vanilla, though, if you'd like. The color just won't be as pure white.
RoAnn says
@Cheryl,
I use almond extract. A tiny bit will do. It tastes better and is clear.
J says
I don't have gel food coloring can I just use a few drops of regular food coloring?
I need several colors so I was going to just make a big batch and color as I go.
Tara Kuczykowski says
I generally don't recommend using liquid food coloring, because the extra liquid can lead to more fussing with the amount of confectioners' sugar to get the proper consistency. If you're okay with that though, by all means go ahead and give it a try!
Christina says
Hi Tara! I LOVE your icing recipe and have used it multiple times with success, but I was wondering, if I wanted to make a maple icing (using maple syrup; I don't have extract), how could I adapt it so that I still get the right consistency? Thank you!
Tara Kuczykowski says
Thanks, Christina! You should be able to replace the corn syrup with maple syrup and maintain the consistency. However, the flavor will be pretty subtle. If you want a strong maple flavor, you're probably going to want to use an extract.
Mimi says
Good evening. I loathe and detest royal icing! I have tried making corn syrup icing in the past but mine never comes out shiny! Any suggestions? Thank you in advance.
Tara Kuczykowski says
Hi Mimi! This is not a classic royal icing recipe, in that it does not use meringue powder or egg whites. Perhaps the recipes you tried in the past used less corn syrup? It's hard to say, but as you can see from the photos, this recipe does dry to a shiny finish. Hope you'll give it a try -- and please let me know if you have any struggles with it!
Mimi says
@Tara Kuczykowski, Good evening, again, and thank you for responding so quickly! I've tried adding more corn syrup, more water, and it seems no matter what I do, my glaze/icing dries dull! I'll give your recipe a shot. This is now a matter of principle! I'll keep trying until I get it right or die in the process! Regards!
Kara says
Does this need to be refrigerated since it is made with milk? Could water be used instead?
Tara Kuczykowski says
Great question, Kara! No, it does not need to be refrigerated. The milk content is extremely minimal, plus sugar is a natural preservative -- and there's quite a high ratio of it in the recipe.
Jess says
Hi Tara, is it possible to substitute the corn syrup with honey?
Tara Kuczykowski says
Hi Jess -- yes, you can use honey instead of corn syrup! If you scroll down a few comments on the post, you'll see one from Natalie where she details how she used honey and brown vanilla.
Cheré says
Getting ready to make some valentines cookies. Was wondering about the taste of this icing. I’ve tried some with a heavy powdered sugar taste. How is this one. ?
Tara Kuczykowski says
Hi Cheré! No, I don't think it has a strong powdered sugar taste to it. Hope you love it!
Natalie says
I tripled this and used both honey and brown vanilla. Still came out delicious and set up perfectly! Color is great but maybe not ideal for a Santa beard white. Our family loved the designs on everything in the white including snowflakes!
Tara Kuczykowski says
So glad you guys loved it! I almost always sacrifice the color to use pure vanilla extract, too. Not a huge fan of the faux stuff. Merry Christmas!!
Bakermom says
@Tara Kuczykowski,
I have this problem too every Christmas. I keep a giant bottle of white gel food coloring on hand to use for both my cookies and my buttercream icing.
It works well in this icing.
Tara Kuczykowski says
Excellent idea -- thanks so much for sharing! Will add a note to the recipe about this.
Amber says
Is there a typo somewhere?
3 cups of sugar
2 tbsp milk
2 tbsp syrup
1 tsp vanilla? I have a tiny ball 9f hard goop and 2.5 cups of powdered sugar
Tara Kuczykowski says
No, that's the correct recipe -- it works out to 1/2 cup of liquid. Are you using a stand or hand mixer? It would be difficult to mix it in properly by hand. You may need to add a little water to thin it, but not much.
lewis Crow says
Can I use a piping bag with this iceing for gingerbread men and houses.
Tara Kuczykowski says
Yes, definitely! For gingerbread houses, you will probably want to make it on the thicker side by adding more confectioners' sugar.
Martine says
Hi there,
I just made the icing but realized I have to let the sugar cookie dough rest for 3-4 hours! What is the best way to keep the icing ok during this time? Should I put it in the fridge, freeze it, leave it out covered? Thank you!
Tara Kuczykowski says
Hi Martine! You should be able to keep it at room temperature without any issues. Just take a piece of plastic wrap and press it down directly on top of the icing to prevent it from starting to crust over.
Melanie says
I see you recommend gel food coloring to add color which I currently don’t have. I’m looking to make brown royal icing. Could I add cocoa powder to this recipe to get the color I’m looking for?
Tara Kuczykowski says
Hi Melanie! Cocoa powder can be added to royal icing; however, since it has such a high fat content, additional adjustments would need to be made to this recipe. Since I haven't tested it personally, I'd suggest googling a chocolate royal icing to ensure you have success.
Heather says
Would this icing be good on gingerbread cookies?’
Tara Kuczykowski says
Yes, it would be great for gingerbread cookies, too!
Laura says
How long does this icing take to harden?
Tara Kuczykowski says
It starts to harden fairly quickly, which is why I recommend applying sprinkles right away before it sets up.
Sandra says
Will these dry hard within 24 hrs to be stackable like a merimgue powder recipe?
Tara Kuczykowski says
Yes, it will!
Janina says
How long would the icing last in sealed piping bags in the fridge? If I made it a week in advance and refrigerated it in sealed piping bags, would that be okay?
Tara Kuczykowski says
Hi Janina! Yes, you could make it a week in advance. Just be sure to let it come to room temperature before using it.
Tannie says
Can you use glucose instead of corn syrup? It’s not easy to find France.
Tara Kuczykowski says
Hi Tannie! Yes, glucose syrup would be a good substitute if you can't find corn syrup in your area.
Dawn says
Hi! Love this icing for cookie decorating! Wondering how long will it last in a sealed piping bag? I’d like to make it now (while I have time) to use Xmas eve.
Thank you!!
Tara Kuczykowski says
Hi Dawn! Yes, you can make it ahead and freeze it until the night before you need to use it. Just seal it up tight in a Ziploc bag, making sure to get as much air out of it as possible. To thaw it, place it in the refrigerator overnight the evening before you plan to decorate cookies. Then let it come to room temperature before using it.
Justin says
Hi! I have siblings who are allergic to eggs, therefore I clicked on your recipe. I was wondering if this icing hardens?
Thanks!
Tara Kuczykowski says
Yes, it does harden, Justin!
Emilie says
Hi! Can you freeze icing leftovers?
Tara Kuczykowski says
Yes, you can! Just put it in a Ziploc bag and remove as much of the air as possible. It can be frozen for up to 2 months.
Kathy says
Tara, I’m so glad you posted this recipe! It’s my one and only “go to” icing recipe now when I icing my cookies!
Tara Kuczykowski says
Yay, so glad you love it, Kathy! Thanks for coming back to let me know.
Thania says
Can you use Agave instead of Corn Syrup?
Tara Kuczykowski says
Hi Thania! I haven't tried it myself, but I did a little research and it seems like it would be a good substitute. I would recommend using a light agave, if you try it. I'd love to hear how it turns out!
Linda says
Can I use Lemon extract instead of vanilla extract?
Tara Kuczykowski says
Absolutely! If you prefer lemon flavor, go for it. I love to add lemon extract when I'm using this frosting for sugar cookies. I'd recommend starting with half the amount, and then tasting it and adding more as desired.
Kate says
Hello! I am interested in making this recipe in a small batch. Does anyone know about how much icing in cups this recipe makes? Thanks (:
Tara Kuczykowski says
Hi Kate! The recipe as written makes about 2 cups of icing.
Raeanne says
Hi! I can’t wait to try this recipe. It was recommended by my cousin. I don’t have gel food coloring but will it be okay to use regular food coloring? Will it change the consistency?
Tara Kuczykowski says
Hi Raeanne -- so glad your cousin directed you here! I definitely recommend the gel food coloring; however, liquid food coloring can be used. Just be aware that you will need to use quite a bit more if you're looking for vibrant colors, and yes, it will change the consistency somewhat, so you'll need to fiddle with adding more confectioners' sugar to make up for the additional liquid.
Lourdes says
Hi!! I'm planning to try this icing recipe soon, but I wanna ask, can I substitute the corn syrup with honey?
Tara Kuczykowski says
Hi Lourdes! I've never tried it, but I'm leaning toward no. The corn syrup isn't necessarily for sweetening -- it's what gives the icing the proper texture and helps it crust over. I don't think honey would hold up the same.
Jessi says
For those wondering, I’ve used honey instead of corn syrup and the consistency is no different, also hardens up after its been left to sit. Of course, there is the water variable so it may depend on how “runny” you like your icing. Also, substituted almond extract for the vanilla to give it a little different of a flavor.
Tara Kuczykowski says
Good to know -- thanks so much for sharing, Jessi! I'm sure this will help others immensely.
Landy says
Hello!!
Does the vanilla extract have to be colorless?
Tara Kuczykowski says
Hi Landy! No, the vanilla extract definitely does not have to be colorless. But the tradeoff is that you won't have a pure white royal icing, if that's what you're going for. Honestly, I very rarely use clear vanilla extract, because it's not made with real vanilla. I'm almost certain that I used regular pure vanilla extract when I took these photos, so you can see that it barely changes the color.
Erica says
Since this icing has dairy in it, how long are the cookies good for once iced? I always worry about dairy not being refrigerated.
Tara Kuczykowski says
Great question, Erica! The good news is that, since this royal icing does not contain egg whites and the amount of dairy is negligible, the cookies will keep at room temperature for as long as the cookies themselves will keep. Sugar is a natural preservative, so once the moisture evaporates and the icing hardens up, you're good to go.
Melissa says
Would this recipe work for making letter decorations, like on waxed paper, to then put on top of buttercream frosted cupcakes?
Tara Kuczykowski says
Hi Melissa! Yes, I'd think it would work in this application if you allow it to dry thoroughly before removing it from the waxed paper.
Ania says
@Tara Kuczykowski, unfortunately it doesn't :( I let it dry overnight in the fridge and it wouldn't peel off the wax paper. If I tried scraping the letters off with a flat knife, they just cracked in a gooey kind of way. Thankfully, this is a quick and easy recipe so I just redid all my lettering right on top of the cake instead.
Tara Kuczykowski says
Thanks for letting me know, Ania! I'm planning to work on a cut-out sugar cookies recipe over the next few weeks, so I'll make a batch of this royal icing and see if I can figure out a way to make it work. Perhaps it's as simple as using parchment paper instead of waxed paper. Or maybe a refrigerated environment is too damp to allow it to dry out sufficiently. Will let you know what I find out!
Paula Castaneto says
Hi there,
I’d love to try this recipe- thank you for posting it.
I’m cooking for a kiddo who is allergic to dairy. Do you know if an oat milk would work?
Thank you so much!
Paula Castaneto
Tara Kuczykowski says
I’m afraid I’ve not used anything but dairy milk to make it, Paula. Perhaps another reader will weigh in... If you decide to try it, I’d love to hear your results!
Lydia says
Such a great recipe! Works perfectly for decorating Christmas cookies.
Joanie says
This recipe is perfect and ideal for gingerbread house decorating - love it!
Erin says
This royal icing is really incredible! I really love this for a party!
Abeer Rizvi says
This is truly as simple as it gets. Can't wait to decorate cookies with the kiddo this weekend.
Tisha says
This Royal icing is so simple and perfect! Love the idea of using the bottles to apply!
Emily Hill says
I'm intimidated by royal icing but I think I could give it a try. This recipe sounds perfect!
Lisa Bryan says
I haven't made royal icing in years. But I've suddenly got the urge to whip up some cookies! :)
Jori says
Love how simple this is and the hack for the kiddos is perfect for my little ones!
Sue Ringsdorf says
I keep telling myself to work on the decorating part of cookies, instead of the eating! I'm gonna print out this recipe, and pin it too! Thanks so much for sharing. :)
Allison - Celebrating Sweets says
I have never tried making royal icing. This year I will have to give it a try! You make it look so easy!
Becky Hardin says
Love the idea of using the juice bottles to decorate the cookies.
Jessica says
So easy and so good!! Thank you for sharing!!!
Jeannette says
My whole family (YES, even my hubby) love decorating sugar cookies. It is super hard to get the icing just right, though. I am so glad this recipe only has 4 ingredients. With kids, you know, the simpler the better!
Barbara says
this is the recipe I have used for years....love it.
Brenda Brown says
Can I use a lil bit of regular syrup instead of corn syrup?
Tara @ Unsophisticook says
Thanks for your question, Brenda! Corn syrup has a different consistency than maple syrup, so I wouldn't recommend substituting it.