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Cookie Glaze Icing

Author Katie


  • 1 pound powdered sugar 3 3⁄4 cups, plus 2–3 tablespoons as needed
  • 1 ⁄4 cup corn syrup plus 2–3 tablespoons as needed
  • 1 ⁄2 teaspoon vanilla extract
  • 1 ⁄4 teaspoon almond extract
  • 1 ⁄4 cup water
  • 2 –3 drops of AmeriColor icing gel or Wilton icing gel your desired colors


  • Mix together all ingredients with an electric mixer on low speed until fully incorporated. Add more confectioners’ sugar or corn syrup one teaspoon at a time until proper consistency is met. Icing shouldn’t run once piped onto cookie.
  • Once your icing is the correct consistency, lay a piece of cling wrap on the counter. Pour icing in the middle of the cling wrap.
  • Wrap the icing in the cling wrap by folding the cling wrap on top of itself. Grab both ends of the cling wrap and swing it like a jump rope. This ensures that the ends of the cling wrap roll up nice and tight.
  • Take one end of the tightly twisted ends and string it through the cake-decorating bag. I add a coupler first so I can change out the tips as needed but a coupler is not necessary if you are only using one tip. Using a pair of scissors, snip the twisted end and add your cake-decorating tip. You are now ready to decorate. If you will not be decorating right away, store your filled cake-decorating bags with the tips upright and covered in plastic wrap in the refrigerator. I put my bags in a mug or cup so they don’t tip over. Use refrigerated glaze within 1 week.