Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Basic Cookie Glaze

Yield: Yields about 1/2 cup

This creamy glaze won’t set up as firmly as royal icing, so you can’t use it to make elaborate designs, but it has a wonderful melt-in-your-mouth texture and your cookies will still be packable. it’s great on Vanilla Cutout Cookies, Slice-and-Bakes, or Drop Cookies


  • 1 cup (4 oz.) confectioners’ sugar, sifted if lumpy
  • 1/4 cup heavy cream; more as needed
  • Pinch table salt
  • Gel food coloring, optional
  • Optional flavorings: 1/4 tsp. pure vanilla extract or paste, 2 tsp. finely grated and minced orange zest, or 1 tsp. finely grated and minced lemon zest

Nutritional Information

  • Nutritional Sample Size per 1 tsp.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 5
  • Carbohydrates (g): 5
  • Fiber (g): 0
  • Protein (g): 0


  • In a small bowl, mix the confectioners’ sugar, cream, and salt with a spoon or rubber spatula until well blended and smooth. Add food coloring or flavorings, if using, and stir until well blended. The glaze should be thicker than heavy cream but still thin enough to spread and drizzle without clumping. If necessary, add more cream a drop at a time to adjust the consistency.
  • To drizzle with glaze: Arrange the cooled cookies on a rack. Use a fork to drizzle the glaze over the cookies.

  • To dip in glaze: Dip the side of each cookie to cover half or more of the cookie. Let excess glaze drip off and then transfer to a rack. For drop cookies, you can also dip just the tops in the glaze.
  • If you’re adorning your cookies with additional decorative toppings, such as dragées or sanding sugar, add the toppings while the glaze is still wet. Let sit for about 10 minutes, then invert the cookie to remove any excess topping.
  • Let the cookies sit on the rack until the glaze is fully set, about 3 hours.
  • To pack glazed cookies: Arrange the cookies in snug single layers between parchment or waxed paper in a cookie tin or box.

Make Ahead Tips

The glaze can be refrigerated with plastic wrap pressed directly onto its surface for up to 3 days. Bring to room temperature before using.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial