Servings
enough for 3½ dozen cookies
Prep Time
10 min
Recipe by
Plugrà® Kitchens
Ingredients
| 4 cups (480g) | powdered sugar |
| ¼ cup (56g) | milk |
| ¼ cup (75g) | corn syrup |
| 2 tsp. (10g) | vanilla extract |
| food coloring, optional |
Steps
| 1 |
Whisk the sugar, milk, corn syrup and vanilla together in a medium bowl until well blended.
|
| 2 |
Divide the frosting into smaller bowls and tint with liquid or paste food coloring. Transfer the frosting to pastry bags and pipe onto the cookies to decorate as desired.
|
Hot Peppermint Cocoa Frosting
Whisk in ¼ cup cocoa powder, 1 tsp. vanilla extract and 2 tsp. peppermint extract.
Egg Nog Frosting
Whisk in 1 tbsp. brandy or 1 tbsp. rum extract and ½ tsp.
ground nutmeg.
Notes
Whisk in a few drops of milk occasionally, if needed, to keep the frosting loose enough to fill in when piped.
Frosting Tips
For cleaner lines of frosting on your cookies, allow the frosting to set before adding other colors. For a more blended look, pipe colors before your base has had time to set.
Add red hots, sprinkles and other sugar decors on top of frosting as buttons,
eyes and other details on your cookies.
For quicker decoration, sprinkle cookies with colored sugar or sparkling sugar
before baking.
Related Recipes
Ginger Cookies
Ginger Cookies and hot mulled cider are the perfect combination to enjoy on crisp, cool days.
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