Glacé Icing

I found this recipe on Our Best Bites, and decided to give it a try when making the pumpkin cookies for my son’s first birthday. It’s super easy, and worked great for a large batch of sugar cookies with a single color background.


  • 1lb powdered sugar (about 3 3/4 C)
  • 1/4 C + 2T C whole milk (low-fat actually works, but use whole if you can)
  • 1/4 C + 2T light Corn Syrup
  • 1 t extract (I use almond because I use almond in my sugar cookies)



  1. With a whisk, or your handy dandy Kitchen Aid stand mixer, combine sugar and milk until smooth.  No lumps.
  2. Stir in corn syrup and extract.
  3. Dip cookies into icing, and spread using a small off-set spatula.
  4. Allow to dry on cooling rack or waxed paper* overnight.

*If drying on wax paper, carve over drips with metal spatula for a smooth finished product.


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