Friday, December 19, 2014


This cookie glaze is from King Arthur Flour.

  • 2 1/4 cups confectioners' sugar, sifted
  • 2 tablespoons light corn syrup
  • 1 1/2 to 2 tablespoons plus 1 teaspoon milk
  • Food coloring (optional)
Mix all of the ingredients together. Stir until smooth; a fork works fine.
2) The glaze should be thick, but soft enough to "settle" when you spread it. If the glaze is too thick, dribble in another teaspoon of milk, 1/2 teaspoon at a time.
3) Add food color, if you like; gel paste food colors are preferable, as they yield vibrant color, and don't alter the liquid/sugar ratio as regular food colors might.
Yield: 2/3 cup glaze.

tips from our bakers

  • Be sure you measure accurately here. Too little milk, and the glaze won't spread nicely. Too much milk, and it will be thin, spotty and develop splotches overnight.
  • Once the glaze has hardened, you can color on it with foodsafe markers, or you can pipe another color over the top with Royal Icing. You can sprinkle sugar on top of the wet royal icing for a sparkly effect.

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