This is the best icing recipe for cutout cookies. It is time to get your favorite cookie cutter and bake a batch of Anne Rivard Cutout Cookies. Use this icing recipe to get creative with decorating your cookies. It has a nice sheen when it dries and holds up beautifully to allow you to create amazing designs.

Perfect Sugar Cookie Icing

This Sugar Cookie Icing Hardens Nicely To Hold Design

4 Cups Powdered Sugar

6  Tablespoons Whole Milk

4 Tablespoons Light Corn Syrup

1 ½ teaspoons Almond Extract

Outline Icing

1.  Whisk sugar and 3 Tablespoons of the milk until smooth

2.  Add corn syrup and almond extract . Whisk until smooth. 

3. Remove approximately ⅓ of the Outline Icing from the mixing bowl. This is the Outline Icing. The icing that is left in the mixing bowl is the Flooding Icing (see below for instructions)

4. Divide the Outline Icing into small bowls. One for each of the colors you will be making.

5. Add the food coloring to the Outline Icing and transfer to individual disposable pastry bags. 6. Cut the tip of the pastry bag so that you have a very small hole - the size of a dull No.2 pencil lead.  

Note: To test if you have the right consistency for the Outline Icing, lift the whisk out of the bowl - the icing falling off the whisk will be ribbons of icing in the bowl for about 3-4 seconds before they melt back into the bowl of icing 

Flooding Icing

1.  To remaining icing add milk ½ teaspoon at a time until it is thinned. To test the if you have the right consistency for the Flooding Icing, lift the whisk out of the bowl the icing and the icing falling off the whisk will quickly dissolve back into the bowl of icing.

2. Separate the Flooding Icing into small bowls. One for each color of icing.

3. Add the food coloring to the bowls then transfer to disposable piping bags with a little bit bigger hole than the piping icing.