Ingredients:

  • 2 cups powdered sugar, sifted
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp lemon juice
  • 1-2 drops gel food coloring
  • 1/4 tsp fine sea salt

Instructions:

  1. Sift 2 cups powdered sugar into a medium mixing bowl to remove lumps.
  2. Slowly whisk in 2 tbsp whole milk, 1 tsp vanilla extract, and 1/2 tsp lemon juice until the mixture is smooth and glossy.
  3. Stir in 1/4 tsp fine sea salt and 1-2 drops gel food coloring if desired.
  4. Adjust consistency: for stiff border icing, whisk in powdered sugar 1 tablespoon at a time; for runny flood icing, add milk 1 teaspoon at a time until it moves like thick lava.
  5. Transfer the icing into piping bags.
  6. Outline cookie designs using the stiff border icing and let set for 10 minutes.
  7. Fill in the centers of the outlines with the flood icing.
  8. Allow cookies to sit undisturbed at room temperature until the surface is no longer tacky.