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
If you like this or any other recipe on Created by Diane be sure to share the post with the ones you love. You can click on the “share” buttons on the top and the bottom of each post, you can share it on social media or in an email.
Thanks for being such loyal readers, I truly appreciate it!
~Diane
Me and my family made this icing to top our sugar cookies for Santa this year. It worked great and was delicious!
Thanks for this — my cookies however are drop cookies — so not sure this method would work for me as crumbs get into the icing. However, I think the secret weapon may be the corn syrup, which I have not used in the past…it must add enough texture to allow this all to happen. Thanks again, merry xmas
Do you think using the handle of a wooden spoon would work as well as the stick? Just found your site today, I love it! Thanks
Yes I’m sure any item placed over the bowl to help drain off extra icing will work. Staws, popsicle stick, chopstick, could work too.
Hi, would it be possible to get your End for all chocolate cookie recipe? Sounds wonderful! Thanks.
The link to the recipe is set up when you click on the words “end all for chocolate cookies…here is the direct link to Lila Loa’s recipe https://www.lilaloa.com/2011/03/end-all-for-chocolate-cookies-recipe.html
Hope that is what you needed.
Happy Baking
I want to ice my son’s race car cake with a nice smooth finish…do you think this would work to cover it without hiding the details? Its a Disney Cars cake, one of the Wilton molds and I so do not want to have to spread the icing!
Anyone…thoughts?
I don’t think glaze icing wupill give you he result you’d like, but m not sure, if it’s poured over a scone, the majority does slide off, so it may work, I almost think microwaved canned frosting may pour easier and it creamier and I think a better topping for cake.
Hi,
You have a lovely blog….and i am totally drooling here seeing ur beautiful recipes and the clicks and as well as the easy techniques you use…..WOW!
Luv this blog!!
genius. I love this because pipping is a little tough and this makes sure everything is even and smooth. Love it!
Stopped by from a link on Sugarbelle. This looks like a great technique. I am brand new at decorating cookies, and am trying to read and try everything!! I am excited to give this a try on my next batch. Thanks for such a great tutorial!!
I just found this on pinterest and came here in a flash. Wow I love what you’ve done. Makes so much sense. A really great tutorial. I could have used this last week with the Valentines cookies. OK a couple of questions…..I have never seen americolor. Where is it usually sold? Do you have to order it or do they have a website? Also I detest royal icing. Cookies are next to inedible with the icing being so hard. But I do like the glaze idea.I know you said it dries hard but can you still bite into it without cracking your teeth? (smile) I’m going to try your cookie recipes too. Everything sounds so good. Thanks for this great tutorial. Its one of the best cookie ones I’ve ever seen!! So easy and beautiful!
Nann
Americolor is available to me at local cake supply stores, they do have a website and I know it’s also available on Amazon.
Glaze icing is not as hard as Royal Icing and doesn’t have the tangier taste as there are no egg whites. It does dry hard, but you can certainly bite into the cookies for a few weeks. I tested them once. At 4 weeks the icing was quite hard. But really who has them around for that long. LOL. Hope that is helpful, ~Diane
I used your bakery cookie recipe and this recipe/method for V-Day cookies to bring to my daughter’s daycare. They turned out amazing! Even the cookies that got a little well done were super yummy! And, I did run out of powdered sugar, so my icing was a litte runny, but I managed it so much better with that rubber-banded stick (chopstick for me) method ;). Thanks!
I’m so glad they came out great!! Yea I have a tendency of running out of powdered sugar too, no matter how many pounds I have on hand 🙂 Glad you like the “new” method of icing cookies, I did some today too and love how quickly it goes. Happy Valentine’s Day!!!
HI I have the same question as Lisa, above… no matter WHAT I do, I cannot seem to get red icing !!! I’ve tried everything ! Also, I am a tiny bit confused regarding the stick too ! If the cookie doesn’t touch it, why use it at all ? Thanks for any help with this, I love making cookies and always looking for easier ways to decorate them… yours are fantastic, well done Diane !
why use the stick?
Because it helps get off all the excess icing without messing up the cookie 🙂 and you don’t have to stand there for three minutes letting each cookie drip the excess icing off either.
Once you try it you’ll understand why it’s there.
Red Icing= I most often use super red, but I have other red colors from Americolor. My question is are you using Americolor food coloring and not getting it red enough. I don’t have any trouble with it, it’s the only red I use. I use at least 10 drops in 2 cups of icing.
Hope that is helpful 🙂
No just using Wilton icing colors but will def try the Americolor food coloring 🙂 Thank you
How did you get the icing so red? I know its off topic, but I’ve never been able to get a real red. I really want to try this too.
I use Americolor food coloring, all their reds (and all colors for that matter) are very concentrated. If you are making icing and will end up with about 2 cups of icing, I’d guess 10 drops at least. The color red does darken over time, like an hour. So mix it ahead of time, pink I find does the same thing. Hope that was helpful 🙂
Oh I forgot to ask, are you using Americolor food coloring and not getting it red enough? or are you using a different food coloring?
Do you know if you can frost cupcakes the same way you did the cookies, I would like to do that if it will work!!!!
yes, you can…donuts too 🙂
OH , Great, I am having a Church Valentines Banquet, and I am putting cupcakes on the dessert table, Cant wait to try this!!! thank you so much.
Ok, I feel silly asking, but you mention that you dip the top edge of the cookie in the icing. Does this mean you don’t dip the entire front of the cookie in the icing? When you hold the cookie over the stick do you just hold it in a stationary position or do you move the cookie back and forth over the stick?
Any chance you could post a video tutorial??? 😉
Obviously, I’m a royal icing newbie….
it sounds harder than it is, once you give it a try you’ll see how easy it is to do this. You start at one end of the dish and dip the top of the cookie (don’t dip too far in you don’t want icing on the sides of the cookie, they look prettier with just the icing on the top) as you move the cookie from one side of the dish to the other the excess icing will drip off and the stick help remove the majority of the excess without touching the cookie, so you don’t have to stand there so long waiting for it all to drip off. Next time you make cookies give it a try 🙂 As far as the video goes, its’ on my “list” 🙂 Hope that helps, Happy Baking ~Diane
https://barbarasbeat.blogspot.com/2012/02/momtrepreneur-tip-of-day-how-to-ice.html
I used this technique this weekend, and linked it back to you. Thanks!
https://lifecraftsandwhatever.blogspot.com/2012/01/leg-warmers-and-neon-and-spandex-oh-my.html
I’m so glad you used it, and yes it’s not as precise but certainly goes fast 🙂 and is easy on my shoulder. Thanks so much for linking back.
This is genius! Thank you for sharing!
Girl, you are a pro! Such a great post 🙂
Hi, Diane..thank you so much for posting this technique. :). I am just a little confused with the stick being one the bowl. I know you used it to level off the glaze on your cookies, but how exactly do you do this without messing up the glaze? Do you actually drag the glazed cookie over the top of the stick after you have dipped it in the glaze & let some drip off? I just can’t visualize how this works. ?????? TIA. 🙂
I used the stick to remove the bulk of the icing I didn’t want to remain on the cookie, no I didn’t scrape the cookie, I held the cookie about 1/4 of an inch off of the stick and let the stick take the excess off (while leaving plenty of icing on the cookie) once you try it, I’m sure it will make more sense.
Just tried this with mixed results(I am not a professional).had to add much more than the 2tb of water and I think it was still too thick. I was afraid of it being too runny!
yes the consistency of the icing is key. Once you find the perfect consistency for “you” to work with, it goes so fast. If it’s too runny and drippy, add more powdered sugar, if it’s too thick for you then yes you will need to add more water. Lots of variables on icing, temperature also I find plays a part, a hot kitchen=runny,cold kitchen=thicker. Since it’s in a bowl it’s very easy to add what you need, mix it up and try another cookie. I hope you find the right consistency that will work for you 🙂 Whether you are working with the glaze icing or a royal icing it’s take a bit to find your way, but once you find it, this is an easy way to coat cookies.
So clever! Found this via Pinterest, and had to comment. Thanks for sharing your tip!
I’m so glad you liked it 🙂
Thank You Diane!! Going to try this soon, hope my cookies turn out as good!
I have a glaze question: Do you use 4 cups of powdered sugar or 1 cup to 1 T corn syrup? I see two different amounts (one here and the other on the Lemon Poppyseed recipe.
sorry I confused you, at the time I made the lemon cookies, that is what I used. Typically I use 4 cups powdered sugar to one tablespoon corn syrup-that is my go to amount. The corn syrup seems to make it have a smoother texture and even out sheen when they dry, but sometimes I’ve added to much and they don’t dry quickly. ( could have been the weather I’m still not sure)
So the 4 to 1 ratio is my most often used combination 🙂
Happy Baking!