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Are you looking for a sugar cookie icing that is easy to make, tastes delicious, and hardens perfectly? This one checks all the boxes! It combines the rich, tangy flavor of cream cheese with a silky smooth texture that spreads easily and holds its shape beautifully.
While this is my go-to sugar cookie icing, I love this cream cheese frosting on everything from muffins to cakes to quick breads. It has a slight tang from the cream cheese that perfectly balances the overall sweetness, creating a rich and creamy icing that's simply irresistible.
Kristen's Keys for Sugar Cookie Icing
For the very best cream cheese icing that is perfect for icing cookies and more, pay attention to a few key pointers.
- Use room temperature butter and cream cheese. For the creamiest icing, be sure your cream cheese and butter are both at room temperature.
- Full-fat cream cheese is a MUST. Fat-free or low-fat cream cheese may cause your icing to separate and not be as thick and creamy.
- No piping skills or tools required. While you can opt to break out a piping bag, this icing is so smooth you can simply spread it on your cookies (or cakes or muffins) with a butter knife.
- Thick or thin? I give you tips on how to thicken the icing for piping or keeping it thin for simple spreading.
- Don't ice warm cookies! It is crucial to let your cookies (or cake or muffins or rolls) cool fully before trying to ice them. Otherwise the cream cheese and butter will melt and the icing will slide right off your baked good.
Happy Cooking! xo Kristen
How to Make Sugar Cookie Icing
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Cream butter and cream cheese together. Using a stand mixer or handheld mixer, beat the butter, cream cheese, and vanilla together on medium-high speed until smooth and creamy.
- Slowly add powdered sugar and milk. The amount of powdered sugar and milk needed will vary based on your environment and desired consistency. Start with 2 cups of sifted powdered sugar and 1 tablespoon of milk, adding more as needed.
- For icing that easily spreads on cookies, the frosting should drip in a thick ribbon from the beaters when the right consistency is reached.
- For thicker icing that can be piped, you will need at least an additional ¼ to ½ cup of powdered sugar.
How to Ice Sugar Cookies
When it comes to decorating sugar cookies, or any cookie you like, you can opt to simply spread the sugar cookie icing on your favorite cookies (the easiest way) or you can pipe the frosting onto cookies (still easy).
The Easy Way
- If you want to color your frosting, divide your frosting into as many bowls as colors you want, add in a couple of drops of dye, and mix well, adding more dye as needed to achieve the color you desire.
- Spread the icing onto cookies with just a butter knife, a tiny offset knife, or a small spatula.
- Once the cookies are topped with a layer of icing add sprinkles if desired.
- Let the cookies lay out on parchment paper or wax paper until the icing hardens to the touch before storing.
For More Detailed Decorations
If you are looking to get a bit more elaborate with your sugar cookie decorating, be sure the icing is a bit thicker so that it can be piped out and hold its shape.
- Dye your icing using food coloring as desired and then transfer the icing into piping bags fitted with the desired tip or a sandwich bag (that you can cut off the tip and squeeze out the frosting).
- Pipe on decorations as desired and add sprinkles and embellishments while the frosting is still soft.
- Let the iced cookies sit out on parchment paper or wax paper to harden before storing.
How to Store for Iced Cookies
Regardless of how you ice your cookies, you will want the iced cookies to set out at room temperature for several hours to hours to harden to the touch. This cream cheese frosting will not become rock hard but does harden enough to be stackable without smudging the frosting.
- Refrigerate: Once the icing has hardened to the touch, stack the cookies in an airtight container, separated by layers of parchment or wax paper. Store iced cookies in the refrigerator for 5-7 days. For the best flavor, remove cookies from the refrigerator for an hour or so before enjoying them.
- Freeze: To freeze iced cookies, place the iced cookies on a baking sheet and place in the freezer and freeze for one hour, or until frozen solid. Stack cookies between layers of parchment paper or wax paper in a freezer-safe container, not a bag--your cookies are fragile and could break easily if stored in a bag. Store the cookies in the freezer for up to one month. To serve, let cookies defrost in the fridge for 12 hours or leave at room temperature for a few hours before enjoying.
Ways to Use Sugar Cookie Icing
While this is my go-to frosting for cut-out sugar cookies, I turn to this recipe for so many other delicious treats.
- Spread on top of homemade cinnamon rolls for a the most irresistible finish.
- Use to frost sour cream banana cake, pumpkin cake, or any cake or cupcake you like!
- Use to turn a muffin into a decadent treat. This frosting is especially delicious on carrot cake muffins or pumpkin muffins (tastes like a pumpkin roll--YUM!)
- Top banana bread with this frosting and turn it into dessert.
- Decorate peanut butter eggs with a bit of colored frosting for a festive Easter treat.
Whether used to ice sugar cookies, cake, or just licked from the beater, this is the ONLY cream cheese icing recipe you will ever need!
Sugar Cookie Icing
Ingredients
- 4 ounces full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- 2 cups powdered sugar, + more as needed
- 2 tablespoons milk, + more as needed
Instructions
- In a large bowl using a handheld mixer, or stand mixer fitted with a paddle attachment, beat 4 ounces full-fat cream cheese, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and ⅛ teaspoon table salt together on medium-high speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Sift 2 cups powdered sugar over bowl, and then mix on low speed until just combined. Add 2 tablespoons milk, one tablespoon at a time, and beat on low to medium speed until the right consistency is reached. You want the frosting to be thick, but not stiff. It should drip in a thick ribbon from the beaters when the right consistency is reached. At this point ice cookies, cakes, cinnamon rolls, etc. as desired.
- For thick frosting, add ¼ cup more powdered sugar, beating after each addition until the right consistency is reached. I typically find that 2 cups of powdered sugar is perfect for frosting cookies and 2½ cups is best for cakes and cupcakes.
To Ice Cookies
- Dye frosting with food dye if desired. Then use an offset spatula or knife to spread icing on the cookies. Alternatively, transfer the icing to a piping bag fitted with a small tip to ice cookies more precisely.
- Add sprinkles if desired, while the frosting is still wet.
- Let cookies harden for 12-24 hours at room temperature. Once the icing has hardened to the touch, stack the cookies in an airtight container, separated by layers of parchment or wax paper.
- Store iced cookies in refrigerator for up to 5 days or freeze for up to 1 month in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2019 and updated in 2024.
Thanks for sharing this recipe! I wanted to ask what chocolate you used for the trees? These are so adorable and would love to make these with my daughters.
Hi Michelle! This is actually brown icing (made with gel colors.) However, I do melt semi-sweet chocolate chips at times to use for the tree trunk and that is delicious!!!
Thank you so much Kristen, We are looking forward to making your recipe. Merry Christmas!!!
Can I substitute Nechafel for Cream cheese?
Yes, absolutely---just not fat-free cream cheese. Enjoy!
This is absolutely the best icing for sugar cookies that I’ve ever tried! From now on, this is my go-to recipe! Thanks!
YAY! This makes me so happy! Thanks for sharing!
I never knew this kind of icing existed. Those ingredients make it so tasty.
So glad to hear you enjoyed this "new" icing recipe Jane 🙂 Thanks for sharing your review 🙂
I gave this frosting recipe a test run before my holiday baking, and I LOVED it! That tangy creamy flavor was really delicious, thank you!
I love that you enjoyed this Dini! Thanks for taking the time to leave a comment.
Is it possible to use keto versions of powdered sweetener? Because regular powdered sugar has corn starch in it. What attracted me to your recipe, is that you stated, "no corn syrup". I need a corn free recipe.
Thank you.
Hi Sabrina. I would actually suggest making your own powdered sugar using regular sugar. You can use this method. Hope that helps.
This recipe is delicious, but I ran into the problem of it not hardening. I let it sit out for 24 hours and it still feels sticky. Is it because I reduced the amount of powdered sugar?
Hi Shing. The powdered sugar is what gives this icing it's consistency and allows it to set up, so reducing it would alter that. I am glad you enjoy the flavor though.
Since there is cream cheese in the icing, do the iced cookies need to be refrigerated?
Iced Cookies are safe to be kept at room temperature for 24 hours. A lot of people have testified to me that they have used this icing and kept at room temperature for up to 3 days, but I ere on the side of caution because this frosting has cream cheese, and store in the refrigerator after 24 hours and then store for up to 5 days.
This recipe is so perfect! The hint of vanilla is the extra special touch!
I am so glad you enjoyed Erica 🙂
Is it bad that all I wanted to do was eat the frosting? This is my new go-to frosting recipe. Thanks!