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gingerbread men with white icing on a white plate.
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2-Ingredient Gingerbread Cookie Icing

This Gingerbread Icing recipe is the easiest ever. With just 2 simple ingredients and about 2 minutes, you can have spreadable, pipable icing for your favorite gingerbread cookie recipe. 
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 40kcal
Author: Cara Lanz

Equipment

Ingredients

  • 2 cups powdered sugar sifted if it's very clumpy
  • 6-8 teaspoons milk
  • gel food coloring, optional

Instructions

  • In a small bowl, stir the powdered sugar with 2 tablespoons of milk. Add more, a little at a time, until smooth, and it drizzles into thick ribbons that hold their shape for several seconds before dissipating. Tint with gel food coloring, if desired.
  • Spread or pipe onto cooled cookies. Add sprinkles while the icing is still wet. Allow to dry for several hours before stacking.

Notes

  • For outlining, keep your icing extra thick so it holds shape.
  • For flooding, thin the icing by adding milk a few drops at a time.
  • If the frosting crusts over in the bowl, stir until smooth. 
  • Add sprinkles and candies while the icing is wet so they stick.
  • Some sprinkles or candies may bleed into the icing -- test them in a little water first. 
  • Cool baked cookies completely before frosting them. 

Nutrition

Calories: 40kcal | Carbohydrates: 10g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 2mg | Sugar: 10g | Vitamin A: 2IU | Calcium: 2mg | Iron: 0.01mg