Description
This Gingerbread Cookie Icing is quick, easy, and foolproof. It creates a smooth, glossy finish perfect for decorating gingerbread men, stars, or festive shapes—and it hardens beautifully for stacking and gifting.
Ingredients
Scale
- 1 cup confectioners’ sugar
- 1 ½ tablespoons milk, or as needed
- 10 drops food coloring, or as desired
Instructions
- Combine the Sugar and Milk:
In a small mixing bowl, whisk together confectioners’ sugar and milk until smooth. Start with 1 tablespoon of milk, then add more as needed (a few drops at a time) until you reach your desired consistency. - Adjust the Consistency:
For thicker icing (best for outlining cookies), use less milk. For thinner icing (ideal for flooding or filling), add a little more milk until it flows slowly from a spoon. - Add Food Coloring:
Divide the icing into small bowls if using multiple colors. Add a few drops of food coloring to each and stir until evenly blended. - Decorate Your Cookies:
Transfer icing to piping bags or squeeze bottles. Decorate cooled gingerbread cookies as desired. Allow the icing to dry at room temperature for 1–2 hours before stacking or packaging.
Notes
If you want pure white icing, use clear vanilla extract instead of regular (optional).
For a glossy finish, let cookies dry uncovered.
The icing thickens as it sits—just stir in a drop or two of milk to loosen it up.
Gel food coloring works best for vibrant shades without thinning the icing.