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
I could kiss you for this tip!!! Found it a couple of days ago and tried it today to see if it really works before doing it with my 8 year old granddaughter, OMG it does!!!! Thank you soooo much!!!
It is really helpful to ice cookies without a piping bag, I always struggle with getting the icing smooth, but with your info and tips and the video I know I’ll be able to do it well now.
This recipe for the icing is not correct. 2 TBSP of water wont make 4 Cups of powdered sugar anywhere close to liquid. Please review the recipe.
You can certainly add more water as needed. I make it as written all the time, with the addition of vanilla and food coloring and corn syrup there is more liquid than just the 2 tablespoons of water. The icing should be fairly thick and not “liquid” unless you want it to completely run off the item you are putting the icing on. Give it a try as written, then add a few drops more of water if needed.
This did not WORK
NOT runny at all
You’ll need to add drops of water as needed to get the consistency you need. Climate does affect the results, humidity etc. Each time you make it depending on whether it may be slightly different. Just add a drop or two of water and mix well and test consistency. After you get the hang of it, you’ll see it’s not complicated. Give it another try it’s a really great easy method to ice cookies and other baked goods. Think of a glazed donut, the glaze is thin but coats completely, for cookies you’ll want it slightly thicker so it doesn’t run over the edges.
Wow, this is a great tip! Those cookies are perfectly adorable.
Can I freeze the cookies after icing them using this method? Will the icing still be nice when they defrost?
I’ve had great luck with freezing iced cookies, with white icing, colors can change when frozen and defrosted. I allowed the cookies I’ve frozen to “dry for at least 24 hours, but sometimes longer, then wrap them individually in cellophane type bags for cookies and tied them with a ribbon, they defrosted nicely at room temperature. If these are for an occasion, you may want to do a test batch, freeze and thaw on the timeline you’ll need them for. (the longer they are frozen can adjust the icing too) I tested white iced cookies and defrosted and tasted them at 30 and 60 days and they tasted fresh and did not crumble like some frozen cookies do with more moisture. I did freeze red iced cookies, but the icing looked a little spotty. If you’re doing a deep color, maybe bake and freeze cookies and then add icing when they are defrosted close to the day of serving.
Thankyou so much for the info! Super helpful! How long will these iced cookies keep? How long before the event can I make them? Do i dry them at room temp or in the fridge? Then do i store in fridge?
There are variables with how long the cookies stay fresh, it can depend on how you store them. If you can be more specific in your question I can give you a clear answer. (such as you want the cookies to be served on a Saturday, when should I start baking, I have X number of cookies I want to serve)
Individually wrapped cookies stay fresh the longest for me. If I stack them in a container air gets to all the cookies each time I open the container, so they won’t stay as fresh as individually wrapped cookies. I typically start 4 days out from my serving day, bake all cookies on day 1, on day 2 I ice the cookies, day 3 they continue to dry (on the counter, do not refrigerate or the icing won’t set up as well) I do not refrigerate my cookies unless I’m holding them over for a few days to give to someone, I think cookies are best served within a week, If I bake ahead of time, I freeze them. (More info on cookie baking here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html ) On the 4th day, I serve the cookies, or wrap individually if it’s an occasion/event, or place them on a platter and serve. Feel free to message me with more questions if you need more information. Also tell me how many cookies, how experienced you are at baking cut out cookies, what the event is etc. I can then be really clear on the answers.
I can’t wait to try this tomorrow. I have a question about time for consistency check. The video link for consistency said about 10 seconds for the glace to settle. The description for the red cookies said 5 seconds. Did you find the 5 seconds worked for you? Thanks for sharing!
Most often I start with 10-second icing and adjust it from there as needed.Add a couple drops or water or a teaspoons of powdered sugar if I see I need it thinner or thicker.
How many cookies like the size of the leaves can you ice with one recipe? I have an order of about 100 and I’m not sure how much supplies to buy and charge for! Thank you for this it will save my brain! I normally do cupcakes, so this is a new world for me!
I estimate I can ice 36 cookies per batch, depending on the size cookie and how thick the icing is.
This technique is awesome!!! I just finished 3 dozen cookies so fast. I started with a bottle of Wiltons cookie I find then made a small batch of the recipe. The cookie stick is necessary to catch excess icing. But, I just held it. This is awesome for my family kid parties that do not need a polished look. Yay!!
Hi….after reading dozens of replies, I am not seeing comments as to whether this icing is “brittle” hard or has a nice smooth mouth feel. So many icings are more on looks than taste and texture. Please advise. Thank you kindly
Glaze icing is softer and better tasting than royal icing. Once it hits the mouth is softens, it’s not crisp like royal icing. Think of a glazed-donut for example, firm but not rock hard. It does dry hard and you can stack the cookies after 24 hours. You can add additional flavorings if you prefer, more vanilla, almond, lemon extracts etc.
I can’t wait to try this tomorrow night on the various cookies I made for my nephew’s christening on Sunday. Can I pipe for wet on wet design in the same consistency?
Yes, if it’s a little too thin add a tablespoon of powdered sugar and test consistency again. You can test on wax paper or small shallow dish, to see how well the two consistencies work together before putting it onto cookies.
I have made sugar cookies iced with royal icing recently and they just didn’t have the taste I remember. I found this recipe again for the glaze and see it’s different than standard royal icing and I liked this one. So I have a question. I have to make dinosaur cookies for my daughter’s class for her birthday. I want to decorate them properly so is this glaze able to be piped on if it’s thickened up a bit first? Or can I use this as the color fill icing? Sorry, I’m commenting years later but I never have been able to get the taste right and now I know why! I wasn’t using royal icing the first time, I was using this glaze!
Oops, I mean flood icing, not fill. They will not be filled! They are K-2 graders. If anyone is eating a cookie with filling it will be me! lol
Hi, great question.
Glaze icing can be used to pipe edges of cookies, I use a 10-second rule for the thickness. Here is my video https://www.youtube.com/watch?v=hgvDhLFc1Mg
Here are some cookies that are both filled and only outlines with glaze icing https://www.createdby-diane.com/2012/05/red-velvet-cut-out-cookies-with-red-velvet-icing.html and here are chocolate glaze icing outlined on cookies https://www.createdby-diane.com/2013/02/strawberry-cut-out-cookies-with-chocolate-icing.html
You can use it to outline and flood cookies, just adjust the thickness/thinness with water or powdered sugar to you liking. You can flavor the icing with extracts to create the flavor you desire as well. Gel coloring will be better than water based coloring.
Great idea! If you don’t add food coloring, does it dry white? I am looking to use this to frost bowling pins.
Yes the icing is white, not opague, but more of the look of a glaze icing (like on a donut) if you want it white-white in color add white food coloring (Americolor makes it, available at baking supply stores or online) then the white will stand out and be bright white.
I’m baking 100 cookies a couple weeks in advance. Planning on freezing them. Should I thaw then glaze? Glaze then freeze? And wrap after? Not sure what’s best or possible. Thanks
I find it’s best to bake freeze then thaw cookies, and ice them a couple days before needed. I wouldn’t make or freeze the icing ahead of time. I have iced and frozen cookies with very good results, they need to sit at room temperature for at least 24 hours before being individually wrapped and frozen. I froze batches to test to see if the cookies tasted fresh and yes, two months in a regular freezer (wrapped individually) they tasted as fresh as when baked and the icing was perfect. The icing color can change a bit if you do colors like, red because there is usually so much pigment in the icing. but lighter colors stayed exactly the same as before frozen.
Oh my word! You are a goddess! This actually works! It is amazing and saves so much time! Thank you for sharing! The video was very helpful to see the process. Thank you, thank you, thank you!
I always struggle with making my cookies look pretty, I will have to try this! Thanks for sharing.
I have all but given up on making cut cookies. I’ve tried every recipe under the sun, let the dough sit in the refrigerator for hours, and they still will not hold their shape. I get get big blobs of odd shaped cookies! Can anyone help me? Thanks in advance!
I make hundreds of cookies at a time and this recipe holds its shape. I have many examples of cut out cookies here on my site. This is an easy sugar cookie. There are a few tricks to getting the cookies to come out “perfect”. The temperature of your oven matters. Get an oven thermometer and test the temperature. Preheat your oven for 20 minutes before putting the first tray of cookies into the oven. Mix the cookie dough according to directions, I use a stand mixer. If you aren’t using a mixer, let me know and I can help you know when exactly it’s mixed well. Overmixed cookie dough make cookies tough. The temperature of the butter is important, setting it out at room temperature 68-70 degrees for an hour is ideal. The butter you use can also play a roll in the outcome of the cookies, more water in the butter means more steam and more puffing. But the better quality butter if you have trouble. Rolling cookies evenly minimum 1/4 inch, use a ruler to check, flour cookie cutter before cutting transfer the cookies onto a baking sheet (the sturdier the baking sheets work best I find) thin baking sheets get too hot and the butter in the cookies melt to fast and the cookies spread that way. That should answer most questions, let me know if you need any more information. HERE is a link to a sugar cookie recipe I love and I hope you will too. https://www.createdby-diane.com/2011/07/sugar-cookie-recipe.html I just made 200 cookies this week 🙂 good luck!