Simple Cookie Icing (Squeeze Bottle) Plus 4 “Hacks to Help!”
Simple Cookie Icing
This icing dries hard and is perfect for coating the top of your cookies prior to decorating (adding sprinkles or other decorations). It makes decorating sugar cookies wonderfully easy!
Cookie Icing Ingredients:
- one cup powdered sugar (sifted)
- 1/2 teaspoon vanilla extract
- 1 tablespoon water
- 1 teaspoon of water (add water sparingly, if it gets to running add more sifted powered sugar)
Mix all the ingredients together with a fork until smooth.
Add food color (or gel paste) to make your colors more vibrant and eye-popping.
HACKS TO HELP
Hack 1: Make sure you sift the powdered sugar, otherwise your icing could look “splotchy”.
Hack 2: If the icing is too thick, you can thin it with a little bit of water. TIP: You want the icing to be easily squeezed out of the bottle but not TOO thin (like a flooding icing) that it runs off the cookies.
Hack 3: Icing can be made and tinted in advance and stored in the refrigerator for a few days.
Hack 4: Icing: Before you start to decorate the cookies, bring the icing out and let it acclimate to room temperature.
Be sure to check out my HACKS to make “Decorating Day” run as smoothly and positive as possible with your kids, friends and family.
P.S. Remember to encourage speech when creating “yum” with your kiddos, and ask them questions…
More Family Holiday Cooking
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- GFCF Holiday Cookie Recipes
- Cooking with Kids: “ Chocolate Caramel Apple ” Cookies
- A Guide to a Natural and Healthier Cookie Jar
- GFCF Holiday Recipes and Hints on Eating Outside of the Home
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- Recipes for the Holidays While on a Special Diet
- GFCF/Chemical Free Holiday Breakfast or Brunch
- Where to Purchase Gluten Free Casein Free (GFCF) Foods and Some Favorite Brands
- Special Diets for a Variety of Disabilities & Disorders
- Holidays Require Candy
- Tech Tools for Family Holiday Cooking
Cooking With Kids
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- Cooking With Kids: Festive Holiday Pretzel Treats
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- Cooking with Kids: Festive Pretzel Salad
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This post originally appeared on our November/December 2018 Magazine