Cookie Ornamental Icing
Ingredients
Instructions
- 1
Mix sugar, milk, and vanilla together with an electric mixer.
- 2
Drizzle in the Karo syrup and mix until combined.
- 3
Adjust consistency as needed—add more Karo syrup to thin, or more sugar to thicken.
- 4
Color as desired with gel-based food coloring. Avoid liquid food coloring as it will thin the icing and require rebalancing with more sugar.
- 5
To coat cookies, use a small ice cream scoop with a trigger handle to place dollops of icing in the center of each cookie, working 6 at a time.
💡 Cook's Notes
This icing begins to harden its exterior shell almost immediately as it dehydrates, leaving a nice softer icing-like layer underneath that people enjoy. Unlike egg white-based royal icings which harden completely, this stays pleasantly soft inside. This icing will not hold detailed piping textures (grooves, etc.) like a butter-based icing does—best for flooding/coating rather than fine piping work.
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