Cookie Icing (2 ways!)

Want to make your own cookie icing AND want to know exactly what's in it? Tired of all of the icings at the store that contain unnecessary ingredients and chemicals?

I'll show you how!

There are 2 recipes to choose from. Recipe 1 is great for a thicker icing which is nice for textured details on cookies. Recipe 2 is better for flooding cookies, and spreads out nicely. 

Icing Recipe 1 (for a thicker icing, great for textured details) 

2 cups powdered sugar

1/2 tsp pure vanilla extract

1/4 tsp almond extract (optional, but delicious! If omitting, sub for 1/4 tsp vanilla)

1 T corn syrup (optional, but makes the icing nice and shiny)

1-2 T grass-fed butter (melted)

1/4 tsp water

Instructions:

1. Combine in your stand mixer, with the whisk attachment. Mix starting on low speed, until most of the powdered sugar has absorbed the liquids. Mix on medium speed for about 1 minute until it is completely combined. 

2. Separate your icing into separate bowls, depending on how many colors you want. Add a few drops of natural dyes to color your icing. 

3. Scoop icing into piping bags. Cut a very small piece off of the end of the piping bag. Now they're ready to use!

(pictured above is the thicker icing)

 

Icing Recipe 2 (for a more fluid icing, easy to flood with)

2 cups powdered sugar

1/2 tsp pure vanilla extract

1/4 tsp almond extract (optional, but delicious! If omitting, sub for more vanilla extract)

1 T corn syrup (optional, but recommended and makes icing very shiny)

1 1/2 - 2 1/2 T milk

Instructions:

1. Combine in your stand mixer, with the whisk attachment. Mix starting on low speed, until most of the powdered sugar has absorbed the liquids. Mix on medium speed for about 1 minute until it is completely combined. 

2. Separate your icing into separate bowls, depending on how many colors you want. Add a few drops of natural dyes to color your icing. 

3. Scoop icing into piping bags. Cut a very small piece off of the end of the piping bag. Now they're ready to use!