Name: Better-Than-Royal-Icing Sugar Cookie Frosting
Prep time: 5 min
Ingredients: 2 cups powdered sugar; 1 Tbsp butter, melted; 1 tsp pure vanilla extract; 3-4 Tbsp milk ((see Notes for specific quantities))

The Best Sugar Cookie Frosting: Tastes better than royal icing, still dries hard to touch

If I had to pick a holiday indulgence — just one — it would be tough. But frosted sugar cookies would ultimately win out over everything else.

I only make them once a year because the process of making the dough, rolling it out, cutting out the cookies, and baking them is admittedly a production. But decorating the holiday shapes with the boys is one of my favorite Christmas traditions, even if we need to call in a whole clean-up crew when it’s over.

What really makes a classic sugar cookie, in my opinion, is the frosting. That’s why I’m sharing my favorite frosting today. It dries hard and glossy like royal icing does, but I think it tastes better too.

The recipe includes two variations: the standard frosting, which is a little bit thicker and creamier, or a thinner version that can be used to flood the cookies for that super-smooth finish. My kids put so many sprinkles on our cookies this year, you really couldn’t tell which version I used.

Better-Than-Royal-Icing Sugar Cookie Frosting

Recipe with 3 Tbsp milk yields enough to frost 3 dozen cut-out cookies.

Recipe with 4 Tbsp milk yields enough to frost 4 dozen cut-out cookies.

Prep Time 5 minutes

Ingredients

2 cups powdered sugar
1 Tbsp butter, melted
1 tsp pure vanilla extract
3-4 Tbsp milk (see Notes for specific quantities)

Instructions

Add powdered sugar, melted butter and vanilla extra to stand mixer or large bowl.
Mix on High speed, 1-2 minutes.
Add 2 Tbsp on milk and continue to mix on High. Check consistency.
Add 1-2 Tbsp additional milk to achieve desired consistency and mix 1-2 minutes more.
Add food coloring if desired, and mix to combine.
Transfer to pastry bag and pipe onto cookies, or spread with frosting knife as desired.

Recipe Notes

I usually use 3 Tbsp of milk for the standard, slightly thicker frosting consistency. This goes on smooth but thick and holds its shape if you are piping it.
For a thinner, glossier frosting that doesn’t hold its shape but spreads flat and smooth, add an additional tablespoon of milk (total of 4 Tbsp). This gives a slightly thicker than “flooding” consistency but achieves the same smooth result.
For a true flooding consistency, use 4.5 to 5 Tbsp of milk total. Add to applicator bottle to flood cookies.

Sugar cookies with kids might not be quite the same as my pre-kids holiday bake-a-thon for stress relief, but we have fun. And that’s the most important part.