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Hard Glaze for Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel, entered by Susan Reid

Hard Glaze for Cookies Recipe

This smooth, shiny glaze is ideal for cookies that will be decorated with food-safe pens. It covers cookies very well (the color of your dark gingerbread won't show through), and dries to a hard enough finish that iced cookies can be stacked on top of each other (perfect for storage or for putting into a holiday gift basket). Try building on the base layer of coating with an outline or decorations in a contrasting color.

At a glance

1 1/4 cups
Nutrition information


Choose your measure:

  • 1/4 teaspoon salt
  • 1/4 cup meringue powder
  • 3 to 4 cups confectioners' sugar, sifted
  • 1/3 to 1/2 cup cool water
  • 1 teaspoon vanilla extract
  • Food color or paste


  1. In a medium-sized mixing bowl, whisk together the meringue powder, salt, and confectioners' sugar. Add 1/3 cup cool water and the vanilla and stir, or beat on slow speed. The mixture will seem hard and lumpy, but the sugar will dissolve after 4 or 5 minutes and everything will smooth out.
  2. Add more water, 1 tablespoon at a time, mixing well after each addition to achieve a spreadable consistency. For a very smooth, shiny glaze, the icing should be the consistency of corn syrup or molasses.
  3. To use, dip the tops of cooled cookies in the glaze, then sweep a spatula over them to remove the excess. Place the cookies on a rack for several hours for the glaze to harden and dry. This may take as long as overnight, depending on the humidity of your kitchen and the consistency of the glaze.
  4. Yield: 1 1/4 cups glaze.

Nutrition Information

  • Serving Size 2 teaspoons
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 46
  • Calories from Fat 0
  • Total Fat 0g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 21mg
  • Total Carbohydrate 12g
  • Dietary Fiber 0g
  • Sugars 11g
  • Protein 0g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.