Easy Cookie Icing
Categories: Desserts, Frosting, Recipes
Tags: , Allergy Friendly, Christmas, Cookie Icing, Dairy Free, Desserts, Easter, Hanukkah, St. Patty's Day, Valentine's Day
Easy Cookie Icing
The perfect finishing touch for sugar cut-out cookies!
- 1 cup sifted confectioners’ sugar
- 1/4 teaspoon vanilla extract, gluten-free
- Milk (dairy or nondairy), as needed
- Liquid food coloring (optional) – Seelect is a natural & gluten-free food coloring option
Whisk together sugar, vanilla, and milk, adding 1 only tablespoon at time until a spreading consistency is achieved. Add food coloring, if desired.
Store any leftover icing in a tightly sealed container in the refrigerator until the milk’s expiration date.
Makes 1 cup icing
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
8 Comments
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25. Dec, 2010
[...] 8–10 minutes until they begin to lightly brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if [...]
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12. Dec, 2012
[...] minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if [...]
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15. Dec, 2012
[...] minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if [...]
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17. Mar, 2013
[...] I’d just make regular (white) sugar cookies, and make the frosting green Ombre. I used this super easy frosting [...]
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Briana Kittredge said: on December 22, 2010
HI Jules-quick question about the milk in this recipe. I have a friend who is totally milk protein intolerant. I’m planning on making your cut-out sugar cookies would like to change this ingredient. Can you use shortening?
Jules said: on December 22, 2010
Hi Briana, in this icing recipe, I would opt for coconut milk, almond milk, soy milk, hemp milk or rice milk as non-dairy options. I have used both coconut milk (the kind you get in the dairy refrigerator section, not the cans) and soy milk with delicious results. It’s so nice of you to make these for your friend!
Cora Smith said: on February 6, 2011
Is there an expiration date I should observe? I have some flour I purchased a while back. THANKS.
Jules said: on February 7, 2011
As long as the flour has been stored in an airtight container out of the direct sun, it should be perfectly fine to use for 15 months. Enjoy!