Icing Cookies the Easy Way (No Piping Bag Needed!)
Icing cookies doesn’t have to be complicated! In this post, I’ll show you my fast and easy method to ice cookies beautifully, no piping bag required. You’ll also find simple icing recipes and step-by-step tips to get smooth, deliciously decorated cookies in no time.
If you’ve ever looked at perfectly iced cookies and thought, “There’s no way mine could look like that,” think again!
Icing cookies doesn’t have to be tricky or time-consuming. I’m sharing my favorite quick and easy method to get your cookies looking “bakery beautiful” without any fancy tools, no piping bag needed.
Whether you’re making sugar cookies for the holidays or just want a sweet weekend project, you’ll love how simple (and fun!) icing cookies can be.
Pour this glaze on cookies, cakes, and any baked item you want to!
You’ll find lots of info in this post, recipes, tips, tricks, and how-tos
I love how pretty iced cookies look, but often they are just so time-consuming.
One day, when I was in a real hurry to ice cookies,
I thought about how fast it seems a donut shop could get icing on all those donuts they sell so early in the morning…
And I decided to simplify and conquer.
- Be sure to watch my VIDEO on icing the cookies below
- Then get my recipe for the icing and give it a try
- And don’t miss my cookie guide and all the cookie posts at the bottom, it’s a must for cookie bakers!
These cookies were iced the EASY way, no piping bag.
I wouldn’t have believed it myself if you had told me so.
Nope, just dipped them into the glaze icing, and voila!
Below you will find a VIDEO I added so you can see exactly how to do this!
I’m so happy that I figured out a new way to ice cookies, especially since I had 6 dozen cookies baked and ready to be iced, with an annoying pain that was preventing me from icing them.
This dippable icing will save so much time!
It did take me a couple of tries to get the icing correct, along with the method of how to dip them and have the extra icing run off the cookies without making a complete MESS.
I placed the icing in an oval dish and strapped a lollipop stick with a rubber band, going under the dish attached to each side of the stick.
I love how pretty the cookies that have been piped on look!
But I’m dealing with some shoulder pain right now so this is how I have been icing cookies. I was surprised by how quickly it went,
I finished dozens of cookies in a matter of minutes. (this has become my go-to method, shoulder pain or not, to ice cookies)
I was surprised by how fast this method is. I finished dozens of cookies in a matter of minutes.
What is the easiest way to ice cookies?
This dip and swipe method is fast and efficient.
How do you ice cookies like a professional?
You can use the dip and swipe no piping bag method, or you can use a piping bag for more detailed icing.
I did not scrape the icing off the cookie. I dipped the top edge of the cookies into the icing and then ran the majority of the excess of the icing off by holding the cookie about 1/4 inch away from the lollipop stick, as I moved the cookie from where I dipped it to the other side of the dish.
Then I turned the cookies over onto a drying rack. After icing these, I realized if the cookies were just a little bit thicker, my fingers wouldn’t get in the icing.
The cookies I did with the red icing were just a bit thicker, and it worked, no icing on my fingers!
The lollipop stick helps remove the majority of the excess icing without having to wait for the excess to drip off, without messing up the icing you want to remain on the cookie.
It also allows for an even layer of icing to remain on the cookie, and when turning the cookies upright, no drips went over the edges of the cookies (iced in red, as that was the correct consistency of icing). The pink was too runny and ran over the edges which is why I’m showing you both.
Hopefully, the photos will help you to achieve the consistency needed for smoothly finished cookies.
Dipping icing….instead of piping… GENIUS!
The pink icing was the first batch I had tried to dip into the icing, and it was a little bit runny, so some areas ran over the edge of these Chocolate Cut-out cookies, which, by the way, are Super-Delicious.
* Cookies that are a little thicker (like the ones on top iced in red) were less messy as there was more cookie to grab onto, and my fingers didn’t need to touch the icing.
**Glaze icing dries hard if you let the icing air dry for 12 hours before stacking cookies or packaging them.
*** No piping the edge required
****Will work with Royal Icing as well
*How do I get red icing RED? I use Americolor Food Coloring.
HERE IS A VIDEO ON ICING CONSISTENCY
This is helpful for you to see how easy it is to make the icing thicker or thinner so you have the consistency you desire most.
For best results and no goofed-up icing, allow the iced cookies to dry on baking sheets for 12 hours (then test one cookie with a toothpick to see that the icing is hardened).
Then you can stack the cookies on a tray or wrap them up if you prefer.
There are other options to apply glaze icing to cookies…
You can use a silicone brush to slather the icing on the cookies, it works well.
And if you’re looking for info on using a piping bag to ice cookies, check this out.
WATCH VIDEO BELOW…
Keep scrolling after the recipe, there is more info on cookies below!
What types of icing is best for cookies?
I use two different types of cookie icing, glaze icing, and royal icing.
American buttercream frosting can also be used on the cookies, allowing it to firm up before stacking.
Another great way to ice cookies is to simply DRIZZLE the icing over the cookies. It takes minutes, and as you can see they look so pretty. Selecting a great color for the icing will make them really stand out. Use a fork or spoon and have the icing at a consistency so that it will run easily and move back and forth over the cookies. It’s a simplified way to decorate a lot of cookies. I did 8 dozen cookies in minutes.
Glaze Icing Recipe
Ingredients
- 4 cups powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons water more may be needed *add more water until you reach the consistency you want
- 1 teaspoon vanilla extract or flavor of your choice
- a few drops of food coloring I use Americolor gel colors
Instructions
- Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
- The glaze worked best when it was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny. (Add a tablespoon of water at time and mix well after each addition, it's easy for the water to absorb the powdered sugar and become runny, if that happens add a tablespoon of powdered sugar and mix well, try again to get to a 5 second count).
- Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.
If by chance you are looking for a low-carb option, THIS is where you will find my low-carb cookie and frosting recipes.
- cookie tips guide
- how to bake perfect cookies
- Easy Cut Out Sugar Cookies
- Cookie Dough Recipe that holds its shape
- Soft Sugar Cookies and Frosting
- How to ice cookies with a piping bag
- Brush on glaze icing
- resources, recipes, items, and instructions for baking perfect cookies
- royal icing recipe
Take a look at this, make these Cookies all with ONE dough.
How to bake perfect cut out cookies
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Thanks for being such loyal readers, I truly appreciate it!
~Diane
Nice tip! Thank you.
OMG. I thought there was no way this would work. After two cookies I was like a pro! Ha. I have severe psoriatic arthritis and fibromyalgia and am a home baker and it saved my shoulders and my wrists. I am so so so thankful to you ! Am signing up and sending so many hugs !
Hi Ruth, so happy it worked for you, I have bad shoulders and years ago needed an alternative to piping with a piping bag and thought about how they dip donuts into the icing and tried to figure out a way for the icing to be thinker so it didn’t run off the cookie like it does on donuts and it has really saved my shoulders as well as time 🙂
Happy Baking
Diane
Hi what needs to be substituted or added to the icing if you want to make it a chocolate
You can add cocoa powder to make it chocolate, if you want the icing to have some shine to it add a tablesooon light corn syrup.
1/2 cup cocoa powder
1 1/2 cups powdered sugar
1 teaspoon corn syrup
4 Tablespoons water -more or less depending on how thin or thick you’d like the icing. (slightly warm water mixes more easily than cold water)I find the cocoa absorbs better in warm water to rehydrate it.
You can see some photos of the chocolate icing here https://www.createdby-diane.com/2009/09/batter-up.html
Hi Diane,
Just came across this after searching far and wide for the right icing consistency to ice doughnuts. I’ve had the issue of the icing being too thick and too thin. Will this work for doughnuts? I don’t want the icing to run over the edges. In terms of consistency for this is it around 5 seconds for the line to disappear? Many thanks, Matt
You can easily adjust this icing to the consistency you need, by adding a few drops of water to thin it out or a tablespoon at a time of powdered sugar to thicken it up. 5 second icing will probably run off the donuts, something more like 7-8 might be the magic number, 10 second is what I use foe cookies abs it doesn’t move , but it’s not too thick either. You’ll have to see what works best for you, things like the temperature of the item you’re icing matter, the temperature in your kitchen. If either are warm the icing will run more just as if it’s colder the icing will set up faster. I look forward to hear how it goes for you abs let me know if you have more questions, I’m happy to help.
The consistency you will like will also depend if you’re dipping the tops of the donuts into icing or piping on a drizzle you don’t want to run off the donuts.
So I did this yesterday to save time – and it definitely did! My only thing is the recipe definitely had no hope of being liquid form when I followed it – ended up adding about 1 more tbsp of syrup and 4-6 more of water! I need to perfect my technique to clean up my edges a bit more – but saved me hours! I also used almond extract … mmmm…
I do find that sometimes the icing will be thick or thinner if I mix it with hot water, and depending on how packed or fluffy the powdered sugar is, so there are always adjustments to be made to get the exact consistency you need. And if it’s not quite running off the cookies sloppy the edges are clean, but yes agree takes some practice. Glad it saved you time, it sure does save me tons of time 🙂