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Cookie Glaze

For the last several years when I’ve baked cookies, I’ve used either my buttercream or cream cheese frosting. This year I wanted to try something new. I found a glaze on Pinterest and tweaked it so now I thought I would share my changes with you.

Cast of Characters: Confectioners’ (Powdered Or Icing) Sugar, Milk, Pure Vanilla Extract or Pure Almond Extract, Light Corn Syrup and Food Colors or Gels
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You can use either vanilla or almond extract. I use almond because I use almond extract in my sugar cookies.
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In a small bowl, mix by hand the Sugar, Milk and Extract…
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Continue stirring until smooth…
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Mix in Light Corn Syrup. You want glaze to be smooth and shiny; adding a small amount of additional corn syrup if mixture is too thick.
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If glazing in different colors, separate into smaller bowls. Add food color or gel until evenly distributed and glaze is desired color and smoothness. As you can see here, I use gels.
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To glaze cookies, place cookies on waxed paper – I know the following pictures show them on a small plate… they were hard to get off the plate.

You can spoon icing onto cookies using small measuring spoon (i.e. half-teaspoon or smaller) or using a small food-safe paintbrush/toothpick or pipe icing using decorating bag. I use a baggie with a decorating tip attached.
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If piping the glaze, go around the edge…
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…then fill inside…
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As you can see, I used two different colors. Repeat the process.
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If you need to move the glaze, do it quickly and use either a food-safe paintbrush or a toothpick.
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I started with 90 cookies (some of which are shown here). I left some unfrosted/unglazed so Hubby and The Offspring could choose between the buttercream, cream cheese and glaze frostings.
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In the end, I LOVE the glazed ones the best!
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Have you ever glazed cookies?
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To get a printer friendly copy of the recipe, go here. (If link doesn’t work it is because the recipe is still under review.)

Cookie Glaze
————————————————–
Yield: 1/2 cup

Summary:
You’ll love this easy-to-make glaze that dries to a hard, shiny finish, with bright, beautiful colors.

Ingredients:
1 cup confectioners’ sugar
3 1/2 teaspoons milk
1/2 teaspoon Pure Vanilla Extract or Pure Almond Extract
2 teaspoons light corn syrup
Food Colors or Gels

Directions:
1. In a small bowl, mix by hand the Sugar, Milk and Extract.

2. Continue stirring until smooth.

3. Mix in Light Corn Syrup. You want glaze to be smooth and shiny; adding a small amount of additional corn syrup if mixture is too thick.

4. If glazing in different colors, separate into smaller bowls. Add food color or gel until evenly distributed and glaze is desired color and smoothness.

5. To glaze cookies, place cookies on waxed paper. You can spoon icing onto cookies using small measuring spoon (i.e. half-teaspoon or smaller) or using a small food-safe paintbrush/toothpick or pipe icing using decorating bag. (I use a baggie with a decorating tip attached.)

IMPORTANT NOTES:
Let glaze completely dry before stacking or placing in an airtight container. (I’ve put glazed cookies in fridge to accelerate hardening.)

Use glaze soon after mixing. Do not store unused glaze in refrigerator or it will harden.

1 comment to Cookie Glaze

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