Ice Cream Scoop Cookies on Cones
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 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
  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.
Recipe by Lil' Miss Cakes at