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!
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.
Buttercup Baker says
Perfect and easy for making sugar cookies for my daughters co workers! We subbed a little french vanilla creamer for the milk and it was tasty and set for stacking nicely
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!
Ann lee says
Wow!!! I wanted to make royal icing but I ran out of meringue powder and it was too late to buy some. I came across this recipe and it was perfect!! I like it better than regular icing and it looks great. I guess the corn syrup makes it shinny which I love. Thank you so much!!
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.