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Sugar Cookie Icing That Dries Hard and Stays Smooth

Close-up of a star-shaped sugar cookie topped with thick, glossy white sugar cookie icing on a white plate.
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A simple recipe for a glossy sugar cookie icing that dries firm, perfect for decorating cutout cookies for holidays or gifts.

Ingredients

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  • 3 cups powdered sugar, sifted
  • 1/4 cup meringue powder
  • 6 tablespoons warm water
  • 1 teaspoon clear vanilla extract

Instructions

  1. In a medium bowl, whisk together the sifted powdered sugar and meringue powder until fully combined.
  2. Add the warm water and clear vanilla extract to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until the ingredients are just incorporated.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is smooth, glossy, and holds stiff peaks. This is your piping consistency.
  5. To achieve flood consistency for filling in large areas, add water 1 teaspoon at a time, beating well after each addition, until the icing slowly flows off a spoon in a continuous ribbon that disappears back into the bowl after about 10 seconds.
  6. Use immediately for decorating. Allow cookies to dry completely at room temperature for several hours until the icing is hard to the touch.

Notes

  • If the icing is too thick for piping, add water 1/2 teaspoon at a time.
  • If the icing is too thin for flooding, add sifted powdered sugar 1 tablespoon at a time.
  • Store unused icing in an airtight container at room temperature for up to two days; stir well before reusing.

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