Oct 29, 2013

Smooth Sugar Cookie Icing

I'm not going to be too chatty about these cutie cookies because I want to post this recipe quickly so you all have time to make them before Halloween! We made these last night for our Family Home Evening, so I had to wait until the sun came up this morning to get better pictures. Unfortunately, the cookies lost their shine overnight so they aren't as pretty. I did snap a pic last night - which is at the bottom of the post - so you can see how pretty they were.

The recipe is below, but here is a pretty thorough explanation of icing technique. Basically all I used from that was the idea to pipe the frosting around the edges and then fill it in. But I didn't use anything fancy like Sugarbell does. I just stuck the piping icing in sandwich bags and used a butter knife to spread the filler icing. You can use my sugar cookie recipe, or if you're like my husband and like to try new things, you can use this recipe that he used last night (they were delicious!)

Sugar Cookie Icing
makes enough frosting for about 4 dozen cookies

4 cups powdered sugar
1/4 cup milk
1/4 cup-1/2 cup light corn syrup
1 teaspoon coconut extract - the original recipe was for almond, but we didn't have any so we used coconut. It was AMAZING. You could also use almond, but if you like coconut, go with it.
assorted gel food coloring

1. In the bowl of a stand mixer (or in a medium bowl with a hand mixer or a spoon), combine powdered sugar and milk until smooth. Beat in 1/4 cup corn syrup and coconut extract until icing is smooth and glossy. If icing is too thick, add more corn syrup a tablespoon at a time. You want it a little thicker than shampoo consistency.
2. Divide into separate bowls, and add food colorings to each until desired intensity. Scoop 1/4 of each color into separate Ziploc sandwich bags. Seal and cut a small bit off the bottom corner of the bag. You want the amount of icing coming out to be about the size of a Twizzler Pull 'n Peel licorice, a piece of yarn, or a cell phone charger cord. I know, but those are the best comparisons I could come up with! This is your "piping" icing. Cover the icing left over so it doesn't dry out while you're piping the cookies.
3. Squeeze piping around the outside edges of your cookies. Be sure to match the ends of the piping so that the filler icing doesn't spill over the edge of your cookie. Let dry about 30 minutes. 
4. Uncover filler icing. Using a spoon or a butter knife, scoop some of the icing into the center of your piped cookies. Spread it to the edges, but not over the edges. Smooth and let dry.
4. At this point, you can decorate with sprinkles or add details with your piping icing. Let dry and eat!! So yummy! Store in a single layer in an airtight container.

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