It all started when we went to Panera (St. Louis Bread Co.) and they did a cookie decorating table. It was really cool since all the proceeds go to a foundation for hunger. The cookie glaze the kids used was delicious and went so smoothly on the cookie. So, I did some experimenting to copycat Panera’s cookie glaze for their cookies. Maddox was the one to figure out they used lemon in the glaze I might add. This glaze was delicious! We couldn’t stop eating it or the cookies. I used my mom’s soft sugar cookie recipe because we all love the soft ones. Then, I found this recipe at King Arthur and added enough extract to taste like Panera’s.
To apply the glaze, you could spoon it. To be able to do outlines and lines, I put the glaze in a candy melting squeeze bottle. This set up really nicely and didn’t leak everywhere. I used it like I do my royal icing and it held up great. I outlined and filled. The glaze may look slightly bumpy, but then creates its own smooth finish in less than 30 seconds. Why use this? It costs less, it is faster to make, it is easier to make and it gives the cookies a cleaner finish than butter based versions.
2/3 cup yield
9 ounces (2 and 1/4 cup) powdered sugar, sifted
1 and 1/4 ounces (2 Tb.) light corn syrup
1 and 1/2 to 2 Tb. plus 1 tsp. milk
3/4 tsp. lemon extract, or almond extract or vanilla extract (Panera’s tastes like lemon)
1. In a large bowl, whisk together the powdered sugar, light corn syrup, milk and extract. It is a small amount of ingredients, but my powdered sugar tends to fly everywhere.
2. Add milk by the half teaspoon until it reaches the consistency of cold honey – thick, but flowing. It is much easier to add more milk than sugar. Here is a video that I watched that shows the consistency: Cookie Glaze Video.