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Gingerbread Cookie Icing

Print Recipe
4.10 from 20 votes
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Yield 1 1/2 cups (enough for 30 cookies)
Category Dessert
Cuisine American


A simple and versatile icing for gingerbread cookies and more!


  • 3 cups (280g) confectioners’ sugar
  • 2 teaspoons light corn syrup*
  • 1 teaspoon orange extract or vanilla extract, optional
  • Pinch kosher salt


  • In a medium bowl combine confectioners’ sugar, corn syrup, extract and 3 tablespoons water using a fork. Switch to a whisk and mix, adding additional water by teaspoon as needed, until icing is smooth and ribbon-like in consistency. Icing should hold a ribbon shape for a few seconds. Season with salt to taste.
  • Transfer to a piping bag and use as desired.


Store icing in an airtight container at room temperature for up to 3 days. We do not recommend freezing the icing. 
Play around with different extracts! 


Serving: 1tablespoonCalories: 35kcalCarbohydrates: 9gSodium: 12mgSugar: 9g
Keywords Gingerbread Cookie Icing
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