Ingredients:

  • 3 cups powdered sugar (360g), sifted
  • 2.5 tablespoons whole milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 pinch fine sea salt
  • Gel food coloring (as needed)

Instructions:

  1. Place your sifted powdered sugar into a large mixing bowl. Add the milk, corn syrup, vanilla, and salt.
  2. Stir the mixture slowly until the sugar is fully hydrated. If the icing is too stiff, add more milk 1/2 teaspoon at a time until it reaches a thick, glue-like consistency.
  3. Perform the 10-second consistency test: Lift the spatula and let the icing drip back into the bowl. The trail should disappear into the surface in exactly 10–12 seconds.
  4. Divide the icing into bowls and mix in gel food coloring. Transfer to piping bags or squeeze bottles to outline and flood the cookies.
  5. Allow cookies to sit on a flat surface for 6 to 12 hours (ideally overnight) to harden completely for stacking.