The cookie experience I had last night was delightful but it wasn’t the cookie that turned my head, it was the icing. The cookie was okay. Your usual, standard sugar cookie. This cookie was a variation on my Vanilla Butter Cookie {my new version is egg and butter free} and it was good. I tried it before I added icing but when I added the icing the cookie moved from pretty good to amazing in an instant. This icing is the perfect topping to your Christmas treats.
It makes loads. Loads, I tell you. Don’t let that stop you. Cut the icing in half or use it on everything. You won’t be disappointed! I intend to make many things and am hoping to find the perfect pound cake recipe to use the rest of it on. Enjoy!
Ingredients:
- 1/2 tsp peppermint extract
- 2 tsp vanilla extract
- 4 c icing sugar
- 1/3 c soy milk
Instructions
- Combine the peppermint extract, vanilla, soy milk and 1 c of icing sugar in a bowl.
- Continue adding sugar until you reach the desired texture and consistency.
- Ice the cookies!
Extra Information:
- It may be tough to stir the icing. Keep stirring. It’s worth it and you’ll get a creamy, thick texture.
