How to Frost Cookies like a Pro using Canned Frosting

Cookies should be COMPLETELY 100% cool before icing them. Once the center of the cookie is no longer warm, you can start decorating.

I always like to have piping bags on hand, so I highly recommend buying a big box of them (it’s not expensive). You’ll find that you can use them for all sorts of things besides decorating cookies. 

But if you need a substitute in a pinch, a sturdy gallon-size zip top bag will do the trick. 

Another great decorating method that doesn’t require a piping bag is to simply dip the cookies in the melted frosting! It’s simple, but it’s pretty. 

Yep! Wrap each individual cookie in wax paper, and then wrap each cookie in plastic wrap. Stack the cookies in a freezer bag and store in the freezer for up to two months. Thaw at room temperature before eating.

Yes! You can use any canned frosting, or even make your own (but that’s for another time). You can also buy colored versions of most frostings, which will give you a range of colors to work with.

The consistency will vary depending on which brand of canned frosting you use. Some are thicker, some are thinner (but not runny). You’ll need to experiment with your can before decorating to see how it behaves.

If the frosting is too stiff at room temperature, simply pop it in the microwave for a few seconds to soften it up.

If you have trouble piping with your frosting, you can also thin it out a bit by adding a teaspoon or two of heavy cream. Or, try spraying a mist of water from a spray bottle onto the surface of your cookies before decorating.

White canned frosting works well. It is usually readily available in the baking section of grocery stores, very inexpensive, and easy to find in assorted colors. Great for kids! 🙂

For more advanced techniques, you can use store-bought white or colored frosting made specifically for decorating sugar cookies (like Wilton’s). You can also use canned frosting from the grocery store, as long as it is made specifically for decorating sugar cookies.