How To Make Sugar Free Icing For Cookies

September  2, 2016
1 Ratings
Photo by Ambra Torelli
  • Serves 2
Author Notes

When I started thinking about how to make sugar free icing for cookies, I thought it was pretty impossible. Honey doesn’t solidify like that, and with stevia you can’t make a crunchy icing for sure.

I had some cookies that I purposely kept very low in sweetness because I wanted to decorate them with a colorful icing… And since sugar was out of question, I had to come up with a perfect replacement…
Sugar Free Icing For Cookies
After carefully inspecting my sugar free pantry, erythritol seemed to be the key!!

Erythritol is a sugar alcohol that despite having no calories retains 70% of the sweetness of sugar and it has the same exact consistency! It crystallize beautifully and it allows you to create a crunchy icing to add flavor to your cookies!
The quantities you’ll find in this sugar free icing recipe are purposely small because they are meant for dividing the glaze into three different flavors… and I only had 11 cookies to glaze!

If you need to make more take a look at the video and you’ll see how easy it is to adjust the quantities according to the number of cookies you need your sugar free icing for.
shutterstock —Ambra Torelli

What You'll Need
  • For the Orange Sugar Free Icing:
  • 1/4 teaspoon Coconut Oil
  • 1 1/2 tablespoons Erythritol
  • 1/4 teaspoon Turmeric
  • 1 teaspoon grated Orange Zest
  • 1 teaspoon Orange Juice
  • For the Coffee Sugar Free Icing:
  • 1/4 teaspoon Coconut Oil
  • 1 1/2 teaspoons Erythritol
  • 1 teaspoon Dandelion Coffee
  • 1/8 teaspoon Coffee powder
  • 1 teaspoon Water
  • 1/4 teaspoon Coconut Oil
  • 1 1/2 tablespoons Erythritol
  • 1/4 teaspoon Matcha Green Tea
  • 1 teaspoon Coconut Milk or Water
  1. Heat up the coconut oil in a non stick pan.
  2. Pour in the erythritol and let it cook for ½ a minute. Add in the different flavors according to what kind of icing you are making. Lastly, add in the liquid ingredients (orange juice, water or coconut milk) and let it cook until it to starts to bubble.
  3. Let the sugar free icing bubble for a couple of minutes. The longer you leave it on the stove the more caramelized it becomes.
  4. Take your icing off the stove and, before you pour it over your cookies, wait a few seconds until it stops to bubble and goes back to being liquid.

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1 Review

Kobbie December 17, 2022
My son happens to be the “Sugar Police” so I can’t use sugar in my baking when he’s visiting. This cookie icing worked great with a tiny bit of coconut oil melted in a non-stick saucepan, maple syrup instead of erythritol, 1 tsp. baking powder substituted for cream of tartar (as a thickening agent), and a squeeze of a wedge of lemon. I stirred constantly while it got bubbly & boiled slightly until thickened. Then stirred in lemon zest at the end. The maple syrup glaze this recipe created on top of my dairy-free peanut butter & oatmeal cookies was delicious. It was really hard to find a Royal Icing recipe without using powdered sugar or cane sugar. This recipe was wonderful and our cookies were luscious! Thank you!