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 tablespoons milk
- 2 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
- warm 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!
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.
Mawahib says
Amazing!!
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.