Ingredients for Quick Tangy Lemon Icing For Gingerbread Cookies
- 2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- Light Corn Syrup
- Vanilla
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How to Make Quick Tangy Lemon Icing For Gingerbread Cookies
- In a medium bowl, whisk together the powdered sugar, fresh lemon juice, and corn syrup until smooth and creamy. Start with the indicated amount of lemon juice and add more, one teaspoon at a time, if needed to achieve desired consistency.
- If the icing is too thick, add additional corn syrup, 1/2 teaspoon at a time, until you reach your preferred consistency. If too thin, add more powdered sugar, 1 tablespoon at a time, until desired thickness is reached.
- Immediately frost your cooled gingerbread cookies. Allow the icing to set completely before stacking or packaging.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
495g
Fat
0g
Carbs
45g