This 3 ingredient, easy cookie icing recipe is as simple as it gets. It gives a beautiful glossy topping to your favorite sugar cookies, gingerbread cookies or holiday cut out cookies. Use it as is or add color for your desired designs. If you need a no-spread gluten-free cut out cookie recipe check mine out. This icing would even look beautiful on my gluten-free peanut butter cookies.
This icing recipe is gluten-free, dairy-free and egg free. It does contain corn syrup (NOT high fructose) which gives it its glossy finish and stabilizes the mixture.
How to Use Cookie Icing
To color the icing, transfer the amount needed to another bowl and add a very small amount of gel or powdered color. Stir – a little can go a long way. My preference for color is Color Kitchen Foods Colors. There are no chemicals or preservatives and it comes in a powder form.
The easiest way to get the icing onto your cookies is with a squeeze bottle with a small opening. A piping bag with a narrow tip will work too. This will give you more precise control over applying the icing.
If you don’t have squeeze bottle or piping bag, here is an easy solution. Make a piping bag by taking a heavy weight zip-top bag. Add the icing and push it all to one of the bottom corners. Twist the unfilled portion of the bag so that there is no air left. Snip off a tiny opening on the bottom corner. Be sure to squeeze from the TOP of where the icing is and keep twisting the top tight. This will keep the icing coming out the bottom hole and not the top.
First outline the area to get the icing, then fill it in in the middle. The set/dry time of the icing will vary (humidity and temp will affect how long it takes)