Glaze Icing for Sugar Cookies
How to Make Glaze Icing for Sugar Cookies
- In large bowl mix all ingredients together until well blended. Add your extract to flavor icing - vanilla, lemon, almond, orange, anise etc. Make sure it does not clash with the flavor of your cookie. I use creme bouqet (an emulsion used in bakeries that is a combo of butter, vanilla, citrus and something flowery. Delicious magic!!!) Add your coloring. Gel food color works best for most vibrant color and the liquid color tends to affect the consistency of your icing. Use it if that is what you have, just be mindful when you get to the step that you are adding additional milk. This first batch will seem too thick. It is supposed to. The drop of lemon juice controls the sweetness. It is a chemical thing and does not interfere with the flavoring.
- The thick batch is to outline the cookies. Fill a piping bag and outline cookies that are completely cooled.
- Now you will take milk and make your flood icing. I add milk 1/2 teaspoon at a time and run a spatula or butter knife across the bottom of the bowl. You want to see the bottom of the bowl for a few seconds. If 10 seconds pass and you still see the bottom of the bowl, add more milk.
- Now you fill in or flood your outlined cookie with the thinner icing. I use a demitasse spoon and a toothpick and push it into the edges. You can use a squeeze bottle whatever works.
- I let the cookies dry overnight. The glaze dries completely and the cookies are stackable. It is delicious. it is softer and has a nicer mouth feel than royal icing.