I love making sugar cookies during just about any holiday. I love to decorate them with royal icing so they are shiny and colorful. I don’t like using raw eggs and I don’t always have meringue powder which are both common ingredients in royal icing. I have this recipe that is just perfect without egg whites or meringue powder. So technically this frosting is like a cookie glaze that hardens perfectly so you can stack the cookies. And it’s WAY more delicious than Royal Icing.
Add confectioners sugar to a mixing bowl or to your stand mixer and with a wire whisk start mixing on low. Add the milk, corn syrup and almond extract and whip until smooth. Add more corn syrup if the icing is too thick to use, but be sure to not make it too runny or it will run right off the cookies. It needs to be pretty thick to begin with if you are doing an outline around your cookies.
Separate the icing into different bowls for coloring with food coloring. Add to a zip lock bag and cut a tiny hole in the corner of the bag and line your cookies. After lining your cookies with the thicker frosting, add a tiny bit of corn syrup to the frosting and mix well until you’ve made a thinner consistency. Fill the cookies with icing and using a toothpick, spread the frosting to fill in all the holes.
To learn how I outline and fill the cookies, see step by step pictures and get the printable version of this recipe, head to the next page.