Decorate with sprinkles if using, then transfer to a wire rack until the icing sets completely (I leave the cookies overnight for the icing to fully set). Then flood the inner section of the cookie with a thinner consistency. Add to pipping bags, then outline the cookie and wait for 10 minutes so the outline sets. Make 2 different consistencies for the icing, a thicker one for outlining the cookies and a thinner one for flooding the cookies.If using sprinkles, decorate right away before the icing sets. Dip one side of the cookies right in the icing in the bowl, shake off any excess and transfer to a wire rack to set.Divide into bowls (depending on how many colors you want to make), and add food coloring to each.Add milk about 1 teaspoon at a time until you reach the desired consistency.In a medium bowl, combine powdered sugar with corn syrup, and the extract of choice.They’re brighter and won’t dilute your icing. Food Coloring: I always recommend using gel food coloring for the best results.I usually do almond or vanilla extract, but you can do coconut, lemon, etc. Flavoring: You can use a few drops of your favorite extract.Milk: Use any type of milk here, even vegan milk works! If you don’t have any, substitute with water.If you don’t have it, it can be left out and substituted with more milk. Corn Syrup: A little bit of light corn syrup will help the icing harden and become shiny when it sets.Powdered Sugar: The main ingredient in cookie icing! It’s also known as icing sugar or confectioners sugar.Complete list of ingredients with quantities and instructions is located in the recipe card below

Easiest sugar cookie frosting recipe