Ice Cream Scoop Cookies

Ice Cream Scoop Cookies on Cones

It is customary on the Jewish holiday of Purim for every family to give a food related gift basket to family and friends.  I always try to be innovative and creative and keep my treats small and sweet.  Last year I made these popcorn cupcakes.  They were so adorable that I didn’t think I would come across a better idea; ever.  Until… I came across this gorgeous treat on Cookie Crazie almost a year ago.  I knew that I had to make these for my Purim treats (shalach manot).  Keeping this idea in my back pocket for so long was a struggle, but I did it!  You don’t have to wait, there is still time for you to make them!  These would also be fun for a children’s birthday party on a dessert table, or as a fun project to do with the kids!

Baking Cake in Ice Cream Cones

I arranged flat bottomed ice cream cones in a mini cupcake pan.  Then I mixed up my favorite vanilla cake batter.  You can also use cake mix.  I filled each cone about halfway up the cone and baked them at 350 degrees F for about 20 minutes.  I baked the cones on the bottom rack of my oven so the cones wouldn’t get too dark.  Once the cones were baked it was on to the ice cream scoop cookies!

First Steps in Forming Ice Cream Scoop Cookies

I mixed up my perfect sugar cookie dough.  You can use my recipe which is ready to use straight from the mixer, there is no chilling required!  Then I used my large cookie scoop (1 1/2 Tbs. size OXO Brand) and filled it with cookie dough.  Then I held it scoop side down on a parchment lined cookie sheet and squeezed the scoop until dough popped out.

Second Step to Forming Ice Cream Scoop Cookies

Next I took my smaller sized cookie scoop (2 tsp. size OXO Brand) and pressed the scoop down into the center of the cookie scoop.  Then, holding the scoop down on the dough, I squeezed the scoop to pop the dough out of the small scoop.  And voila! A perfectly formed cookie dough ice cream scoop!

Different Flavors of Cookie Ice Cream Scoops

My favorite part of this project is coming up with the ice cream “flavors”.  You can definitely keep the cookies simple and elegant and go with vanilla.  The vanilla cookies are cute as is, but adding some rainbow sprinkles to the top before baking makes the cookies super cute!  For some of the scoops, like the mint, I mixed the gel paste in all the way to get a uniform color.  For others, like the blueberry or strawberry, I mixed the color in until it looked marbleized like an ice cream swirl.

Ice Cream Scoop Cookies

Bake the frozen cookies at 350 degrees F for 13 minutes.  If you want to add chocolate chips to the scoops, press chocolate chips into the scoops as soon as they come out of the oven.  This will ensure that the chips keep their shape and don’t melt all over in the oven. Once the cookies are cool, attach them to the cake filled cones using your favorite buttercream frosting or royal icing.  Stack them up for a double or triple scoop!

Wrapped Ice Cream Scoop Cookie Cones

Wrap them up in simple clear treat bags and share them with your sweetest family and friends!

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Ice Cream Scoop Cookies on Cones
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Cook time: 
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Serves: 24
 
Ingredients
  • Flat bottom ice cream cones
  • one recipe of cake mix or favorite cake batter
  • one recipe favorite sugar cookie dough
  • gel food color (optional)
  • sprinkles (optional)
  • chocolate chips (optional)
  • favorite buttercream frosting or royal icing
Instructions
  1. Preheat oven to 350 degrees F.
  2. Arrange ice cream cones in mini baking pan, or on a flat baking sheet.
  3. Prepare cake batter and divide between ice cream cones, filling each about half way.
  4. Bake for about 20 minutes until the cake springs back to the touch or a toothpick comes out clean.
  5. Allow cones to cool.
  6. Prepare sugar cookie dough.
  7. If you like, color the cookie dough desired colors to create ice cream "flavors".
  8. Scoop cookie dough onto parchment lined cookie sheet using a large cookie scoop (1½ Tbs. size).
  9. Next, press a smaller cookie scoop (2 tsp. size) into the center and holding the scoop down, squeeze the cookie scoop until the scoop pops out.
  10. If using sprinkles, now is the time to press them on.
  11. Freeze the scoops for about 1 hour until firm.
  12. Bake for about 13 minutes until the cookies are just baked through.
  13. If using chocolate chips, press them into the scoops as soon as the cookies come out of the oven.
  14. Cool the cookies.
  15. Once the cookies are cool, attach them to the cones using buttercream frosting or royal icing.

Here are some more fun ideas for you from some of my blogging buddies, enjoy!

16 thoughts on “Ice Cream Scoop Cookies

  1. These are just about the cutest cookies I have ever seen. And the pics, wow! They just keep getting better and better!

  2. I love the ice cream scoop cookies on top! So great! I have made the cake part in the cones before but you have to make a giant mount of icing on top to make them look like ice cream cones and it is more than anyone wants to eat. I love the idea of replacing all that ice cream with these adorable cookies. You are a genius!

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