Poured Icing Cookies

print recipe

Have you seen my technique for pouring icing yet?? It is so much fun and makes decorating cakes, doughnuts, and cupcakes so easy- with a faux fondant finish!

Seriously…. This trick will make store bought icing look like fondant- without much work!!

Today I’m sharing my method for poured icing cookies. And get this- I used plain old Pillsbury pre-made dough (the kind that comes in a little box, pre-portioned.)

This trick will get you making cute cookies with a faux fondant look in no time!

poured icing cookies- this easy tip makes the icing set firm so it doesnt get all over your hands!

To start, you’ll need some cookies. You can use your own favorite recipe (mine is the perfect to make shapes with standard rolled sugar cookies from joy of baking), or you can even use store bought cookies! I’m using them below to show how great this method is- these look even better with shaped cookies that cool even and smoothly. And it’s the perfect no fuss way to frost cookies without using fondant!

Next up, you’ll need some store bought frosting. I’m using pillsbury- but any kind will work.

TIP: if you use funfetti icing- don’t mix the sprinkles in, or it will look all funky and chunky. Use them at the end!

You’ll microwave the icing for about 20 seconds, an remove to stir. It should still be fairly firm at this point. Microwave for another 8 seconds and it should be smooth and runny after stirring well. (Since some microwaves vary, you may have to check and add 5 seconds at a time until it is runny but still thick, as pictured.)

I place the cookies on a cooling rack over a silpat so the icing doesn’t go everywhere. You can also do it over a baking sheet- but I like to collect the frosting to use for a big batch, and the Silpat helps to do that without any fuss.

Using your spoon, pour icing over the cookies– or pour it right out of the can- in a circular motion from the inside of the cookie out, making sure you cover it completely.

If you’re adding sprinkles, do it right after frosting. The icing sets quickly.

Place I’m fridge for 10-15 minutes (and continue cooking the rest of the batch and icing the rest of the cookies while you wait.)

When cookies are fully set, they will be smooth to the touch- firm, but still soft enough to be chewy and delicious. If you’ve made a mistake in the icing you’d like to smooth, use a slightly wet offset spatula (or your fingers) to make the icing smooth.

You can keep these cookies in an airtight container for a few days, or up to one week in the refrigerator- perfect for parties!! These are such a cute and quick way to make cookies that won’t smoosh all over kids hands as they eat them!

the easiest way to frost a cake get a faux fondant look in seconds (and its delicious) #cake #party #fondant the easiest way to frost a cupcake EVER- faux fondant poured icing cupcakes! These are GENIUS!

Forget the traditional birthday cake- make these delicious and super simple birthday cake doughnuts instead! Gluten free recipe, too!

If you love this method, please see my poured icing cake, homemade pourable icing, and poured icing cupcakes!! They pretty much work the same way but need different consistencies and layers.

poured icing cookies- use cookies & storebought icing for a quick, adorable treat!

3 thoughts on “Poured Icing Cookies”

  1. I made these for a Christmas party last night and they were a huge hit. My nephew said they were the best Christmas cookies he ever had, which is significant since he is pretty much addicted to Christmas cookies.

  2. I love this! I found you on Pinterest 🙂 I have to ask, I’ve always had a hard time with Cake Pops and I think this would be an awesome way to try them! Have you made a post using this method for cake pops yet? I’m having a hard time finding it if you have! Thanks and can’t wait to try!

    1. This does work well for cake pops- the only problem is it does run off a bit. I set the frosting in a small chocolate melting pot (like the Wilton chocolate pro- or a babycakes chocolate melter pot). Dip the pop in, and let the frosting firm up.

      To make this really successful, freeze the pops first so it sets firmly. It works best if you keep turning the pop so it sets smoothly. It does take a bit of practice, and it might take a few coats, but it should be a little easier to control than candy melts.

Leave a Reply

Your email address will not be published. Required fields are marked *