Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.
I love cookies. I love ice cream. Cookies made to look like ice cream cones are just plain fun! Here’s how to make them.
You will need an ice cream cone cookie cutter to make this recipe.
Ice Cream Cone Cookies
- 3 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 2 eggs
- 4 egg whites
- 2 C powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- red, blue, brown gel food coloring
Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
Add all 4 eggs at one time. Continue to mix.
Add the vanilla. Continue mixing.
Sift the four, baking powder, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
Preheat oven to 325 degrees.
Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
the batter (if needed).
Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
Line the cookie sheet with parchment paper.
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
Take the cookies off of the cookie sheet and put on a wire rack to cool completely. (About 10 minutes).
Combine all ingredients (except your food coloring) in a mixing bowl mixing on medium speed for 4 minutes. If icing is not stiff enough add 1/4 C powder sugar.
Divide the icing into 4 equal bowls.
The first bowl of icing remains white.
Add several drops of red gel food coloring to the second bowl of icing. Stir to mix.
Add several drops of blue to the third bowl of icing and mix.
Add a few drops of brown into the icing in the fourth bowl and mix until a light tan color appears.
Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
Squeeze the majority of the icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
Using the tan icing, pipe on the cone and let dry for 10 minutes.
Using the thin tan icing fill in the cone part of the icing and pick up the cookie holding so that the access falls off. If it doesn’t blow a little onto it.
Let cone part dry for an hour before piping on the ice cream part.
Once you pipe on the ice cream part wait another hour before adding on the top of the ice cream.
Let dry for 4 hours before enjoying!