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Sugar Cookie Glaze

Sugar Cookie Glaze

cyndi

cyndi

This glaze will dry to a hard shiny finish. Perfect as a base coat for cookies. Can be colored too; use as much food coloring as needed to create desired hue. Dries quickly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
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Reviews

SUSANLEE
680

SUSANLEE

1/9/2004

Absolutely hands-down the greatest glaze I’ve ever made! I think the difference is in using the corn syrup. I’ve tried making this recipe using both milk and water as I’ve made this glaze many times already… I definitely have found that the makes it taste much better. As some of the other reviewers found, using the milk DOES make the finish somewhat matte, but it still looks great and tastes even better with milk. It works wonderful with food coloring too. I put this glaze on the “Best Rolled Sugar Cookies” from this site and WOW, what a combo!!! People go nuts when they try these cookies. Just dip the cookie face-down in this glaze and twist, place on a piece of waxed paper and let sit for a couple hours. Make another bowl of this glaze in a contrasting color, take a spoon and drizzle it over the cookie for a neat effect too. Dries nice and hard! GREAT RECIPE! I’ve used it time and time again!!

Full-time Mom
364

Full-time Mom

12/15/2006

Like other reviewers said, this glaze needs a bit of a flavor boost. I added several drops of almond extract, and it tastes wonderful! You can make it thicker by adding extra powdered sugar or thinner by adding water, so it's a very easy glaze to work with!

Jody Campos Dowling
278

Jody Campos Dowling

12/21/2007

I used this on my sugar cookies and I found it to be a little too thin and I had to redip my cookies after it dried. I think it would work out better to add more powdered sugar to thicken it up a little. I thickened it up a whole lot after I was done glazing the cookies and put it into a frosting bag with a fine round tip ( I also added food color ) and I piped on the details I wanted and this turned out great! I also added a little vanilla to it because I found it to be a little bland as is. I think next time, also, I'll try it with milk instead of water. Update: I thickened it quite a bit this time, but it was still flowy enough to dip the cookies and this worked out much better. It coated them better and it dried clearer and shinier. Also, I put it in a glass pie plate so I could fit some of my bigger cookies in there. I still just used water; didn't try it with milk in the glaze. Lastly, I do double the recipe, otherwise it's not enough and do stir the glaze before dipping each cookie.

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