Servings 2 cups
Ingredients
- 2 cups confectioners’ sugar
- 2 Tablespoons unsalted butter, melted
- 3 Tablespoons whole milk, plus more as needed
- Food coloring (optional)
Instructions
- Sift the confectioners’ sugar into a medium bowl.
- Add the whole milk and melted butter and whisk until smooth. If the icing is too thick, whisk in additional whole milk 1 teaspoon at a time until thinner. If desired, whisk in food coloring.
- Dip cookies into icing or use a spoon to spread it into a thin layer on tops of cookies. Let the cookies sit at room temperature until the icing sets, about 10 minutes.
Notes
- This icing is best used right away for optimal consistency. If you need to make it ahead of time, keep in mind that it will start to set as it sits. You can gently reheat it in the microwave in short intervals (about 5-10 seconds) to bring it back to a spreadable or dippable consistency. Be sure to stir it well after microwaving!
- Iced sugar cookies freeze beautifully. Once the icing is completely set, arrange the cookies in a single layer on a parchment-lined baking sheet. Freeze them until firm, then transfer them to an airtight container, separating the layers with sheets of wax or parchment paper. Thaw at room temperature before serving, and they’ll look and taste just as good as freshly made!
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