Cookie Icing Recipe

Cookie Icing

We like to use this Cookie Icing Recipe because it doesn't contain any raw egg. It also mixes well with food colorings and flavor extracts.

Our kids like to decorate with different colors and flavors when icing cookies. So, after the icing is mixed, we split it into 3 or 4 smaller bowls and then add a different color and flavor to each one.

We also use small plastic zip loc bags for piping the icing onto the cookies. Spoon the icing into the zip loc bag, remove the air and seal it. Then when you are ready to decorate, cut a small slice of the corner of the bag with scissors. Then all you have to do is squeeze out the icing onto the cookies. This method give greater control when you want to do detailed decorating like in the picture above. (Cut the hole in the bag really small at first, you can always make it larger if you need to).

If the icing starts to get too stiff then add a few drops of milk or water into the icing and mix it until smooth again.

Cookie Icing

Ingredients:

1 - 2 tablespoons milk
1 cup confectioners' sugar

Food coloring (optional)
2 - 3 drops flavored extract

Preparation:

With small whisk or fork, mix 1 tablespoon milk and confectioners' sugar in small bowl to make soft, smooth icing.
Stir in optional food coloring and your favorite flavored extract.
If mixture is too stiff, add milk in very tiny increments until a smooth consistency is reached.

Enough icing for 2 dozen cookies

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