Ice Cream Cone Sugar Cookies
For 4th of July or any summer party, try making these Ice Cream Cone Sugar Cookies. They are adorable and delicious. They are also the perfect thing to engage the kiddos with! Let them decorate the cones to their delight!
Using my Perfect Iced Sugar Cookie Recipe along with Royal Icing, you can cut out ice cream cone shapes and stars and have fun creating a lovely patriotic platter of tasty cookies!
Begin by making the cookie dough from the Perfect Iced Sugar Cookies recipe. Once completed, roll the dough to a thickness of 3/8″ and chill between two parchment pieces for 30 minutes.
Once chilled, cut out ice cream cones and stars. If you are using a 2 or 3-piece cone cutter, you will pinch the scoops to the cones so that when they bake, they layers come together. I purchased the following ice cream cone cutters from Amazon, but they are really large. If you use them, you won’t get as many cookies. I used them so that I could make some cookies with one scoop and some with 2 scoops, but I think these would work just as well and they are only 4” tall.
Bake the cookies as described in the cookie recipe and then cool the cookies completely.
While the cookies are cooling, make the Royal Icing.
Divide the icing into 4 bowls and add food coloring so that you have white, brown, red, and blue icing.
Pipe an outline of brown around each cone and then fill in the middle. Pipe the top scoop outline and fill in red, white or blue. Once both of those colors have hardened a bit, add the cross-hatches to the cones and the second scoop color. You want to wait so that the colors don’t bleed into one another.
Be sure to sprinkle the nonpariels on while the icing is still wet otherwise the sprinkles won’t stick.
Decorate the stars in any patriotic manner that you like.
Happy baking!
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Ice Cream Cone Sugar Cookies
Makes: 15 or more cookies (depending on size of cuttes)
Prep Time: 35 minutes
Bake Time: 12 minutes/sheet
Total Time: 1 hour & 10 minutes plus cooling time 1 hour
Ingredients
- 1 batch of my Perfect Iced Sugar Cookie dough recipe
- 1 batch Royal Icing
- red, blue and brown brown gel food colors
- sprinkles
Instructions
Make cookie dough per recipe and roll out to 3/8”-1/4” thickness. Using ice cream cone and star cookie cutters, cut out cookies, re-rolling the scraps of dough until all are used up. Please note that 1
If you are using the 3-part cutters, lightly press the pieces together before baking.
Place cookies on parchment-lined baking sheets and bake according to directions in recipe. Once cooled, make royal icing recipe. For instructions on how to decorate with royal icing, go to the Royal Icing Tutorial.
Split the royal icing into 4 smaller bowls and leave one as white, and tint the other three red, blue and brown.
Begin by using the brown icing to make the cone. Wait for the base to dry a bit before adding the cross hatches.Add one color at a time and let dry a bit before adding a second color (if you are making a two-scoop cookie, ice the cone and the top ice cream scoop, then wait about 30 minutes before adding the bottom scoop icing and the cross hatches).
Sprinkle with nonpariels fairly quickly. You don’t want the icing to set up too much or the nonpariels won’t stick.
Decorate the stars in any patriotic fashion!
Let frosting completely set up before stacking cookies. Enjoy!
Recipe by Francine Coles
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