- 6 cups powdered sugar
- ¼-½ cup whole milk
- ¼ cup light corn syrup
- 2 teaspoons almond extract (or vanilla*, or whatever you want)
- paste food coloring
- Sugar Cookies
Combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
Add food coloring one drop at a time until desired color is reached.
To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup. Icing will dry hard overnight.
*Note that if you use vanilla extract the icing will have a slightly off white hue, but that won’t matter if you are coloring it.
Keep unused icing sealed until ready to use. Icing will keep for several weeks on the countertop, in a sealed container.