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Close-up of homemade soft sugar cookies on a white plate, decorated with colorful sprinkles and pink frosting.

Quick & Easy Egg-Free Sugar Cookie Icing

Whip up a smooth, delicious, and perfectly set icing for your sugar cookies without a single egg! This simple recipe comes together in minutes and is perfect for decorating.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Powdered Sugar sifted
  • 3-4 tbsp Milk or water, starting with less and adding as needed
  • 1/2 tsp Vanilla Extract clear vanilla for pure white icing, if desired
  • 1/4 tsp Almond Extract optional, for added flavor
  • 1 tsp Light Corn Syrup optional, for shine and smoother flow
  • Few drops Food Coloring gel food coloring preferred, optional

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Piping Bags (optional)
  • Small Squeeze Bottles (optional)

Method
 

  1. In a large mixing bowl, combine the sifted powdered sugar, 3 tablespoons of milk (or water), vanilla extract, and almond extract (if using). If you're using corn syrup for added shine, add it now.
  2. Whisk vigorously until the mixture is completely smooth and free of lumps. The consistency should be thick but pourable. If it's too thick, add the remaining milk or water, 1/2 teaspoon at a time, until you reach your desired consistency. For outlining, aim for a toothpaste-like consistency. For flooding (filling in), aim for a consistency that smooths itself out within 10-15 seconds after being drizzled.
  3. If you wish to color your icing, divide the white icing into separate smaller bowls. Add a few drops of gel food coloring to each bowl and mix until the desired color is achieved. Remember that a little goes a long way with gel colors.
  4. Transfer the icing to piping bags with fine tips, or small squeeze bottles, for decorating your cooled sugar cookies. Allow decorated cookies to dry completely (several hours or overnight) for the icing to set hard.

Notes

For a pure white icing, use clear vanilla extract instead of regular vanilla. If the icing begins to harden while working, add a tiny drop of milk or water and stir well. Store leftover icing in an airtight container in the refrigerator for up to 3-4 days; you may need to re-whisk or add a tiny bit of liquid to restore consistency.