Easy Sugar Cookie Frosting

My daughter and I discovered this frosting on a rainy Sunday afternoon when we needed something fun to do with the sugar cookies we had just baked. The first batch was a bit too thick, but by the third try we had found that perfect sweet spot where it spreads like silk and dries just enough to stack without smudging.

Last holiday season we made six different batches in various colors, and my kitchen looked like a rainbow had exploded across the counter. The best part was watching my niece carefully pipe tiny snowflakes onto each cookie with such serious concentration.

Ingredients

• 2 cups powdered sugar: Sifting first prevents any lumps from ruining that silky smooth texture
• 2–3 tablespoons milk: Whole milk gives the creamiest results but 2% works perfectly fine too
• 2 tablespoons unsalted butter: Softened to room temperature so it incorporates seamlessly into the sugar
• 1 teaspoon pure vanilla extract: This is the foundation of flavor so use the good stuff
• Pinch of salt: Just enough to balance all that sugar without tasting salty

Instructions

Start with the dry mixture:

Beat together your sifted powdered sugar softened butter vanilla extract and salt until well combined and crumbly in texture.

Add milk gradually:

Pour in milk one tablespoon at a time beating thoroughly after each addition until you reach a smooth spreadable consistency.

Customize your creation:

Stir in almond extract for a subtle nutty note or add food coloring drop by drop until you achieve your desired shade.

Decorate your cookies:

Spread or pipe onto completely cooled sugar cookies then let them sit at room temperature for about an hour to set.

Save

These decorated cookies have become our go to contribution for school bake sales and holiday gift plates because they look so professional with minimal effort. There is something so satisfying about opening a container of leftover frosting from the fridge and finding it still perfectly smooth after a week.

Getting the Right Consistency

Thicker frosting works best for piping borders or writing messages while thinner consistency glazes cookies beautifully like a professional bakery. I keep a small bowl of extra milk nearby to adjust as I work since the frosting thickens slightly as it sits.

Color Your World

Gel food coloring delivers the most vibrant hues without thinning your frosting like liquid versions can. Start with a tiny amount on a toothpick and mix thoroughly before adding more since a little goes an incredibly long way.

Storage Solutions

Leftover frosting keeps surprisingly well in an airtight container in the refrigerator for up to a week. Bring it to room temperature and give it a quick stir before using and it will be just as smooth as the day you made it.

• Separate frosting into small bowls before coloring to keep your base white for mixing custom shades
• Cover your bowl with a damp paper towel while working to prevent a skin from forming
• Wipe down your mixing bowls and utensils immediately with warm water before the frosting hardens like cement

Save

There is something magical about watching a plain cookie transform into a tiny work of art with just a few swooshes of frosting and a sprinkle of imagination. Happy decorating.

Recipe FAQs

→ How long does the frosting take to set?

Allow frosted cookies to sit at room temperature for at least 1 hour for the frosting to set completely. The icing will dry to a soft, glossy finish that's perfect for stacking or storing.

→ Can I make this frosting ahead of time?

Yes! Store unused frosting in an airtight container in the refrigerator for up to 1 week. When ready to use, bring to room temperature and stir well before applying to cookies.

→ How do I achieve the right consistency for piping?

Use less milk—about 2 tablespoons total—for a thicker consistency ideal for piping detailed designs. The frosting should hold its shape when piped but still be smooth enough to flow through decorating tips.

→ What type of food coloring works best?

Gel food coloring provides the most vibrant colors without thinning the frosting consistency. Liquid food coloring works too but may require adjusting the powdered sugar amount to maintain proper thickness.

→ Can I make this dairy-free?

Absolutely! Substitute the unsalted butter with plant-based butter or margarine and use your preferred non-dairy milk such as almond, oat, or soy milk. The results are equally delicious.