Chocolate Cookie Icing That Hardens

No ratings yet

Chocolate Cookie Icing That Hardens

This easy chocolate cookie icing that hardens dries to a glossy, stackable finish while staying soft to bite. It stirs together in minutes with simple ingredients and creates a smooth, chocolatey finish that makes your cookies look bakery-perfect. Perfect for decorating cut-out cookies for Christmas, Valentine’s Day, Easter, and more.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 54kcal

Author: Cara Lanz

Ingredients

3 cups powdered sugar
¼ cup cocoa powder, sifted if clumpy dutch-process cocoa powder or natural unsweetened cocoa powder
¼ teaspoon salt
2 tablespoons corn syrup
1 teaspoon vanilla extract
4-6 tablespoons milk

Instructions

In a large bowl, combine powdered sugar, cocoa powder, salt, corn syrup, and vanilla extract. If the cocoa powder is clumpy, sift it in for a smoother icing.
Stir in 4 tablespoons of milk. Gradually add more, one tablespoon at a time, until the icing forms thick ribbons that briefly hold their shape before blending back in.
Spread onto cooled cookies with a knife or offset spatula. For piping, use a squeeze bottle, piping bag, or a zip-top bag with the corner snipped off. Outline first, then fill the center, and use a toothpick to smooth it out.
Decorate with sprinkles or candies while the icing is wet. Allow to set uncovered for several hours or overnight until firm.

Notes

For smooth icing, sift the cocoa powder if it is clumpy.
The frosting is ready when it spreads easily over a cookie, holding its texture briefly before settling into a smooth finish.
Adjust consistency as needed by adding more milk for a thinner icing or more powdered sugar for a thicker texture.
Store frosted cookies covered in an airtight container at room temperature for 5 days or refrigerated for 10 days.

Nutrition