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.
Cookie Glaze
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.
[…] 6. Soft Sugar Cookies […]
I’m so excited to try this, thanks for sharing.
Any idea how long you can store it in the bottles? I have a party in 3 days and the kiddos are going to decorate their own. Thanks!
Due to the high content of sugar, it will keep at room temperature for at least 2-3 days. Probably a week and you are still safe. Longer than that and you want to store in the fridge or freezer.
[…] Cookie Glaze (okay, it isn’t a cookie. But all good cookies need a good solid recipe for glazing […]
[…] Sugar Cookie Glaze […]
Tried it and..loved it!!
Awesome! Glad you liked it. This post is REALLY popular this time of year 🙂 Fast, easy and delicious!
Thank you for posting and letting everyone know!
This recipe is on point! So good and so easy. It looks so bumpy going on but smooths out so nicely.
Thanks! You are right – the air bubbles are there a little bit in the beginning, but it will all work out at the end! Happy Holidays!
Can I glaze my cookies the day before a party and put them in a ziplock bag? Or will the milk in the glaze spoil?
Definitely! The high sugar content will let the cookies keep for 2 days and not spoil. Kind of like buttercream frosting – the high sugar keeps the microbes away. 🙂 Happy glazing!
I am curious to find out what blog platform you’re utilizing?
I’m experiencing some minor security issues with
my latest blog and I would like to fin something more safe.
Do you have any recommendations?
Hi! I am using WordPress on the Genesis platform.
Can you use lemon juice instead of extract?
I wouldn’t recommend it. Extracts are used for their concentrated flavor. You could simply use another extract like vanilla or vanilla with a drop of peppermint extract. Or, you could use lemon juice instead of milk.
Does the icing dry and harden enough to put into individual bags?
I wouldn’t advise it. To give away in bags, I would use royal icing. You can find the recipe on my blog here: http://www.whisktogether.com/2014/11/14/royal-icing-and-sugar-cookies/
Royal icing will dry hard and the decoration will be stable.