This simple Sugar Cookie Glaze recipe makes a delicious glossy sugar cookie frosting that hardens as it dries. With just 4-ingredients, you can make a perfect frosting for your next batch of sugar cookies which will make them look picture perfect.
I really love a freshly baked frosted sugar cookie with crispy edges, a chewy center and topped with royal icing, however, sometimes I do not have the time or the energy for all of that (make the icing, pipe the edges, thin the icing, flood the cookie; you get the idea).
When time is a constraint and I am looking to make a simple and easy cookie icing, I make this almond-scented cookie glaze from scratch. This is my go-to sugar cookie glaze and it is also a manageable to make with kids. I dip the cookie in the glaze and let the kids go wild with decorating these cookies with sprinkles and sparkles. So gather your ingredients and let’s whip up this quick and easy sugar cookie glaze for any of the upcoming holidays.
Sugar Cookie Glaze Ingredients //
- Baked Sugar Cookies
- Confections Sugar – The granules are ultra-fine making it a great way to add sweetness to foods without needing to dissolve it first in hot water.
- Corn Syrup – Makes the glaze glossy and vibrant.
- Water – Adds moisture.
- Almond Extract – Adds a great deal of sweet and nutty flavor. It can be used interchangeably with vanilla extra or you could use both in smaller quantity to make this glaze taste extra flavorful.
- Sprinkles (optional) – If you’re decorating the sugar cookies with anything but the glaze be sure to press decorations like sprinkles into the glaze while it’s still wet so it doesn’t fall right off.
How to Make // The Steps
Step 1: Put the sugar, corn syrup, and extract into a bowl. Add 1 Tablespoon of the water.
Step 2: Whisk until the mixture is smooth. You may need to add more water to get the right consistency. Add a few drops at a time. I know that sounds like an overkill, but it goes from close to being perfect to completely runny in just a few drops.
Step 3: Dip your baked and cooled cookies into the glaze. Let the excess drip off.
Step 4: Put the cookies on a rack. I like to line a cookie sheet with parchment paper and then add the rack to make the clean-up easier.
Step 5: Add sprinkles and let them to dry until completely hard. I would give it a couple of hours.
Step 6: Put on a plate with a glass of milk and leave them for Santa. Don’t forget the reindeer food. Or…You could pack them up in a Christmas themed packaging and give them to your Secret Santa.
Tips & Tricks //
- This basic sugar cookie glaze makes a glossy coating that is milky white in color. To add a pigmented color to your cookie glaze, simply mix the amount of glaze you need for your cookies with food coloring drops.
- A reader mentioned they whisked cocoa powder into the glaze for the added color and cocoa flavor and that sounds delicious as well.
- If you’re frosting a large batch of sugar cookies or really large sugar cookies, you’ll need to make a few batches of this glaze.
- Although I should make my cookies aesthetically perfect by spreading the glaze onto them neatly with a spatula, I prefer just dipping the cookie straight into the bowl of glaze.
Why is Sugar Cookie Glaze So Good?
- It is super easy to make. You just whisk the ingredients together, coat your cookies in it and like magic, the glaze hardens into a shiny, glossy finish.
- With food coloring, you can make this glaze any color you want.
- It’s super useful. Use this glaze to frost cookies, cakes, and cupcakes, and to drizzle over breakfast pastries.
- Make beautifully decorated sugar cookies for Christmas, Valentine’s Day, Easter, Halloween, etc.
How to Use Sugar Cookie Glaze //
This sweet and sugary glaze isn’t limited to just frosting sugar cookies. Below are more delicious ways to use sugar cookie glaze.
- Use sugar cookie glaze to frost doughnut cookie sandwiches
- Drizzle the glaze over freshly baked cinnamon buns
- Dip cake pops in this glaze and then transfer the pops to the freezer to let the glaze harden around the cake ball
- Use this glaze as icing on a Funfetti Cake
- Drizzle over Christmas scones and Chocolate chip muffins
How to Store & Freeze //
Storing: Before storing the glazed cookies, give the glaze enough time to harden completely. Then, put the cookies in an airtight container and store them at room temperature in a cool, dry place for up to a week. If stored in the refrigerator, they will last for up to 2 weeks.
Freezing: Before freezing, the glaze needs to be completely set. Arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour or until the cookies freeze solid. Then, wrap individually frozen sugar cookies in wax paper or plastic wrap and freeze in a container for 3 months. Thaw at room temperature. before serving.
*To store any leftover cookie glaze, transfer it to an airtight container in the fridge and use it within 2 days.
This glaze is better for spreading with a spatula or dipping cookies into it. Because of its lower sugar content, it doesn’t harden as much and isn’t dense enough to be piped.
If you do not have powdered sugar, you can use granulated sugar pulverized into finely powdered sugar.
Royal icing is a thicker, more dense cooking frosting that is perfect for piping and layering on sugar cookies and cakes. Glaze icing takes just a minute to make and results in a thinner cookie glaze.
To safely store baked, un-iced sugar cookies, place them in an airtight container and refrigerate for 2 days or freeze for 3 months.
More Cookie Recipes
Sugar Cookie Glaze
- baked sugar cookies
- 1 cup confectioners sugar
- 1 Tablespoon corn syrup
- 2 Tablespoons water
- 1/4 teaspoon almond extract
- Put the sugar, corn syrup, and extract into a bowl. Add 1 Tablespoon of the water.
- Whisk until the mixture is smooth. You may need to add more water to get the right consistency. Add a few drops at a time. I know that sounds like overkill, but it goes from really close to being perfect to completely runny in just a few drops.
- Dip your baked and cooled cookies into the glaze. Let the excess drip off.
- Put the cookies on a rack. I like to line a cookie sheet with parchment and then add the rack to make the clean up easier.
- Add sprinkles and let dry until completely hard.
- About an hour or two.