A delicious twist on classic cookie icing. This icing has a hint of fresh orange flavor. It's delicious piped onto cookies - especially gingerbread cookies. Whip up a batch this holiday season.
Mix icing: Add 1¾ cup of the powdered sugar, ½ teaspoon of the orange zest, and 2 tablespoons of the orange juice to a medium bowl. Whisk until smooth. Taste and check consistency. Adjust as needed (more icing sugar to thicken, more orange juice to thin, and/or more orange zest for more citrus flavor).
Decorate: Transfer icing to a piping bag - or use a small spatula, spoon, or butter knife to spread on the icing. Icing will firm up on the cookies as it dries. Cover and refrigerate extras (see note 1).
Notes
Storage tips: Store extra icing in a small bowl or airtight container. Place a small piece of plastic wrap directly on the surface of the icing, to prevent the top layer from hardening. Let icing soften at room temperature before piping it onto cookies.
Yield: Makes ¾ cup icing. Nutritional estimate assumes 1 to 1½ teaspoons icing per cookie (serving).