Pour-Over Sugar Cookie Icing

We love a meticulously decorated holiday cookie as much as the next gal but sometimes (all of the time?) we just don’t have the time. So we developed the easiest icing yet, no careful dipping and drying required. Instead, you just whip up a batch of this one bowl icing, pour it over your cookies, e voila! For ultimate success, line a rimmed baking sheet with parchment or aluminum foil (for easy cleanup) and set a rack inside of it. Arrange your cookies on the rack about 2 inches apart so they have plenty of room to dry without sticking together.

pour-over-sugar-cookie-icing
Photo by Greg DuPree
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  • Makes about 2 cups (enough for about 36 cookies)
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We love a meticulously decorated holiday cookie as much as the next gal but sometimes (all of the time?) we just don’t have the time. So we developed the easiest icing yet, no careful dipping and drying required. Instead, you just whip up a batch of this one bowl icing, pour it over your cookies, e voila! For ultimate success, line a rimmed baking sheet with parchment or aluminum foil (for easy cleanup) and set a rack inside of it. Arrange your cookies on the rack about 2 inches apart so they have plenty of room to dry without sticking together.

Ingredients

  1. Check 3 cups (about 12 oz.) unsifted powdered sugar
  2. Check 1 tablespoon meringue powder
  3. Check 1 Tbsp. light corn syrup
  4. Check 1 teaspoon fresh lemon juice
  5. Check 4 to 5 tablespoons water
  6. Check Food coloring (optional)
  7. Check Sugar Cookies

Directions

  1. Combine powdered sugar, meringue powder, corn syrup, lemon juice, and 4 tablespoons water in a large bowl; stir until completely smooth, adding water, 1 teaspoon at a time, until mixture is pourable but not runny.
  2. If desired, divide icing among separate bowls, and tint with food coloring. Dip tops of cookies in icing, scraping excess off on side of bowl. Place dipped cookies on a wire rack, and let stand until dry and firm, about 1 hour. Alternately, place cookies on a rack set over a rimmed baking sheet and slowly pour icing over cookies, letting excess drip over the sides. Let stand until dry and firm, about 1 hour.