Basic sugar cookies can be made to look more festive with a simple drizzle of homemade icing. Our default is a powdered sugar icing, but you can use the cookie drizzling techniques below with melted chocolate, candy melts, or other drizzles, too. Read on for how to make icing and how to execute the drizzle. Use the icing drizzle on other types of cookies, too, for a special touch that takes mere minutes.
Tip: If you don't have time to bake homemade cookies, you can just as easily add an icing drizzle to store-bought cookies.
In order to drizzle cookies, you need icing. Here's how to make icing using our basic powdered sugar icing recipe.
In a small bowl combine powdered sugar, vanilla, and milk or juice. Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency. Makes 1/2 cup.
*Many recipes for icing call for confectioners' sugar. What is confectioners' sugar? It's granulated sugar that's been crushed into a fine powder. And yes, it's the same thing as powdered sugar.
For chocolate powdered sugar icing: Prepare as above, except add 2 tablespoons unsweetened cocoa powder to the powdered sugar. Do not use the orange juice.
For a colored icing: Stir in a couple drops of desired food color. A gel food color will not thin the icing as much, but if you add too much color, you can add a bit more powered sugar to thicken the icing back up.
To add the drizzle, simply dip a spoon (or the tines of a fork) into the bowl of icing and drizzle over baked and cooled cookies. To avoid a mess, drizzle the cookies on a sheet of parchment or waxed paper. When the icing has set, simply throw away the parchment paper.
Transfer your icing to a small, heavy plastic bag. Snip off a small bit (you can always cut it larger if needed; start with a small snip for the most control) from one of the lower corners. Drizzle the icing through the opening in the bag.