Ice Cream Scoop Cookies on Cones
Author: Lil' Miss Cakes
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
- Preheat oven to 350 degrees F.
- Arrange ice cream cones in mini baking pan, or on a flat baking sheet.
- Prepare cake batter and divide between ice cream cones, filling each about half way.
- Bake for about 20 minutes until the cake springs back to the touch or a toothpick comes out clean.
- Allow cones to cool.
- Prepare sugar cookie dough.
- If you like, color the cookie dough desired colors to create ice cream "flavors".
- Scoop cookie dough onto parchment lined cookie sheet using a large cookie scoop (1½ Tbs. size).
- 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.
- If using sprinkles, now is the time to press them on.
- Freeze the scoops for about 1 hour until firm.
- Bake for about 13 minutes until the cookies are just baked through.
- If using chocolate chips, press them into the scoops as soon as the cookies come out of the oven.
- Cool the cookies.
- Once the cookies are cool, attach them to the cones using buttercream frosting or royal icing.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2013/ice-cream-scoop-cookies
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