Instructions

• Make the Border Icing - Sift the powdered sugar into the bowl of a stand mixer. Using the whisk attachment, add corn syrup, vanilla extract, and 2 tablespoons of milk. Pulse on and off eight times. Mix on low speed (setting 2) for 5 seconds. Use a spatula to scrape down the sides of the bowl. Add 2 tablespoons of milk and mix on low speed (setting 2) for 10 seconds. Scrape down the sides of the bowl. Mix at medium-low speed until combined, about 15 to 20 seconds.
• Color the Icing (Optional) - Based on the number of colors, divide the icing into separate bowls. Mix with gel or food coloring until the desired hue is reached.
• Make the Flood Icing - Using the border icing as a base, portion a desired amount into a separate bowl. Gradually add more milk, ½ teaspoon at a time, until a thinner, honey-like consistency is reached.
• Decorate the Cookies - If not using the icing immediately, place a piece of plastic wrap directly on top of each bowl to prevent it from drying out. Transfer each icing to a piping bag or squeeze bottle to make designs. Pipe the border design first and let that set before adding the flood icing.
• Dry the Icing - Dry the decorated cookies on a baking sheet lined with parchment paper or on a wire rack. They will take about 1 to 2 hours to completely set and dry.