Pipeable Sugar Cookie Icing Recipe

Ingredients

- 2 cups (240g) powdered sugar, sifted
- 2-3 tablespoons milk or water (adjust for consistency)
- 1 tablespoon light corn syrup (for shine and smoothness)
- 1 teaspoon vanilla extract (or almond extract for a different flavor)
- Gel food coloring (optional)

Instructions
1. Mix the Base: In a medium bowl, whisk the sifted powdered sugar to remove any lumps. Add 2 tablespoons of milk (or water), corn syrup, and vanilla extract.

2. Adjust the Consistency: Mix until the icing is smooth and lump-free. Add more milk or water, ½ teaspoon at a time, until you achieve a thick but pipeable consistency. For piping, the icing should hold its shape but flow smoothly when squeezed out of a piping bag.

3. Color the Icing: If desired, divide the icing into small bowls and add gel food coloring. Stir until the colors are evenly distributed.

4. Fill Piping Bags: Transfer the icing into piping bags fitted with fine tips for detailed work or snip the tip of a disposable piping bag for a quick solution.

5.Decorate Cookies: Pipe the icing onto cooled cookies. Use a thinner version of the icing (by adding a few more drops of milk) for flooding if you want to fill in larger areas.

6. Let Dry: Allow the icing to dry completely at room temperature, about 8-12 hours or overnight, for stackable cookies.