Festive Cookie Icing You’ll Love!
Thursday, January 09, 2025
There’s something about the icing on sugar cookies that I absolutely love. While this icing doesn’t harden as much as the store-bought versions, it’s perfectly sticky and absolutely delicious.
The flavor? Amazing. My six-year-old couldn’t stop licking his fingers and eating it straight from the spoon! Good thing we weren’t planning on sharing these cookies 😂.
Ready to try it for yourself?
What You're About To Discover:
- Ingredients
- Instructions
- Storage & Pro Tips
Ingredients
- 3/4 cup unsweetened plant milk
- 3 tsp maple syrup (or adjust for sweetness)
- 1 1/2 tsp arrowroot powder (creates a light glaze that sets as it dries)
- 1/2 tsp vanilla extract (optional for flavor)
- Festive food coloring (optional)
NOTE: Looking for the cookie recipe? Here’s the link!
Instructions
1. Mix Ingredients:
- In a small saucepan, whisk together plant milk, maple syrup, and arrowroot powder until smooth.
2. Heat the Mixture:
- Heat over medium, stirring constantly, until the mixture thickens and turns glossy (about 3–5 minutes). Do not boil.
3. Cool the Glaze:
- Remove from heat and stir in the vanilla extract.
- Let it cool for 5–10 minutes to thicken slightly more.
4. Decorate Cookies:
- Use a spoon, piping bag, or spatula to spread or drizzle the glaze.
- Divide the glaze into bowls and mix in natural coloring if desired.
5. Let It Harden:
- Allow the decorated cookies to sit at room temperature for 1–2 hours until the icing sets.
Pro tips
1. Adjustments for Consistency:
- If the glaze is too thin, whisk in an extra 1/4 teaspoon of arrowroot powder and gently reheat.
- If too thick, add a tiny splash of plant milk to loosen it.
2. Tips for Success:
- Thin Layers: Apply a thin, even layer for faster hardening.
- Room Temperature: Let the cookies sit in a cool, dry spot for the icing to set.
3. Humidity Warning:
- High humidity can make the icing extra sticky. Use an airtight container and store in a cool, dry place.
Storage tips
Un-Iced Cookies
- Room Temperature: Store in an airtight container for 5–7 days.
- Freezing: Freeze in a freezer-safe container with parchment paper between layers for up to 3 months.
Iced Cookies
- Short-Term: Store in a single layer in an airtight container for up to 3 days.
- Longer Storage: Refrigerate for up to 1 week.
- Freezing: Freeze iced cookies in a single layer (though the icing may crack).
What do you think about the flavor?
I was floored by how good this icing tastes. Honestly, if no one told me it was a healthier option, I wouldn’t believe it. I can’t wait to hear what you think!
If you give it a try, email me at hello@withoutstatins.com and let me know how it went. I’d love to hear from you!
Hi, I'm Alejandra
Founder Of Without Statins
I stumbled onto a natural way to lower cholesterol—totally by accident.
While building a research-based weight loss program, people with high cholesterol kept asking, “Will this improve my cholesterol too?”
To our surprise, many came back just weeks later saying, “My cholesterol is already back to normal.”
That’s when it hit me: With high cholesterol running deep in my own family history, it became a no-brainer — I had to enhance the program to help more people avoid meds and finally stop worrying.
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