Easy Gluten Free Cookie Icing

Easy Gluten Free Cookie Icing

This easy gluten free cookie icing recipe will quickly become your favorite! Whip it up in must minutes and add your favorite food coloring (or not), ice your cookies and walk away. Makes sugar cookies even more special, and makes you look like a professional cookie baker! It’s cookie magic!
gfJules halloween cut out cookies
Easy Gluten Free Cookie Icing

Easy Gluten Free Cookie Icing

Yield: 1 cup of icing
Prep Time: 5 minutes
Total Time: 5 minutes

This easy gluten free cookie icing recipe will quickly become your favorite!


  • 1 cup sifted confectioners’ sugar
  • 1/4 teaspoon vanilla extract, gluten-free
  • Milk (dairy or nondairy), as needed
  • Liquid food coloring (optional – I like Color Garden™, India Tree and Seelect brands for natural & gluten-free food coloring)


1) Whisk together sugar, vanilla, and milk, adding 1 only tablespoon at time until a spreading consistency is achieved. Add food coloring, if desired.

2) Store any leftover icing in a tightly sealed container in the refrigerator until the milk’s expiration date.

I hope you love this simple recipe as much as we do!

Pin it for later!

This easy cookie icing by gfJules is a breeze to whip up. Great for cookies on any occasion: birthdays, Halloween, Valentines Day…you name it!

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9 thoughts on “Easy Gluten Free Cookie Icing

  1. Pingback: Gluten Free and Vegan Sugar Cookies - Life After Wheat

  2. Pingback: Gluten Free Sugar Cookies (dairy free and vegan option)

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  4. The sugar content seemed a bit high so I reduced it to 1/2c instead of 2/3. OBSERVE the directions (note to those who read comments for tips, aka SELF!) LOL! These cookies are delightfully soft & don’t spread as other cookies do so you can actually place more on the sheet pan! They hold together quite well whether you put them in fridge to set or not. The frosting was really tasty. I used a bit of coconut milk & added a bit of cocoa powder. Another success Jules! Thank you so much for sharing your love with us. <3

    • As long as the flour has been stored in an airtight container out of the direct sun, it should be perfectly fine to use for 15 months. Enjoy!

  5. HI Jules-quick question about the milk in this recipe. I have a friend who is totally milk protein intolerant. I’m planning on making your cut-out sugar cookies would like to change this ingredient. Can you use shortening?

    • Hi Briana, in this icing recipe, I would opt for coconut milk, almond milk, soy milk, hemp milk or rice milk as non-dairy options. I have used both coconut milk (the kind you get in the dairy refrigerator section, not the cans) and soy milk with delicious results. It’s so nice of you to make these for your friend!