Ice Cream Scoop Cookies

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
Author: 
Prep time: 
Cook time: 
Total time: 
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!


Football Whoopie Pies {Recipe}

Cookies, Pies and Tarts,

Football Whoopie Pies

It’s Super Bowl Sunday!  To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home.  Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl.  I felt like I needed to do my part as a New Yorker and celebrate my hometown team.  This year, I just want to celebrate a fun football Sunday with friends.  So I’m bringing these football shaped whoopie pies for dessert.

Stack of Football Whoopie Pies

These football shaped whoopie pies are super cute and really easy to make.  I mixed up my delicious and non-dairy recipe for whoopie pies.  Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.

How to Stencil and Pipe Football Shapes I used my football cookie cutter as a guide and traced the cutter onto parchment paper.  Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes.  You can also print out your football shape if you don’t have a football cookie cutter.  If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.

Football Whoopie Pies with Marshmallow Filling

Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side.  Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.

Football Laces Piped on Whoopie Pies

Then I used some white royal icing to pipe the laces on the footballs.  You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge.  Here’s the printable dairy-free recipe.  Happy Super Bowl Sunday!

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Whoopie Pies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 dozen
 
Ingredients
Cookies
  • ⅔ cup dutch process cocoa powder
  • ¾ cup hot water
  • 1 tsp. baking soda
  • ½ cup non-dairy sour cream (such as Tofutti Brand)
  • 1⅓ cup brown sugar
  • ¼ cup margarine
  • ¼ cup shortening
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ¾ tsp salt
Marshmallow Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 2 tsp. vanilla extract
  • 1 cup marshmallow cream (such as Marshmallow Fluff)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line baking sheets with parchment paper. Make sure to use a new piece or parchment paper for each batch because some crumbs will stick to the paper.
Cookies
  1. In a small bowl whisk the cocoa powder with the hot water until dissolved.
  2. Stir in the baking soda and sour cream and set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
  4. Add in the egg and vanilla and beat until combined.
  5. Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
  6. Pour the cocoa mixture into the mixer and mix until smooth and combined.
  7. Pipe the batter into shapes or scoop batter into small round mounds using a small cookie scoop.
  8. Bake for 8-10 minutes until the cookies are set and spring back to the touch.
  9. While the cookies are cooling, make the filling.
Marshmallow Filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
  2. Mix in the vanilla.
  3. Add in the marshmallow cream and mix until combined.
  4. Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
  5. To make them look like footballs, pipe the laces using some royal icing or some marshmallow filling in a pastry bag fitted with a very small straight piping tip. I used a #2 PME brand piping tip.

 

 

Princess Tiara Cake

Celebration Cakes

Princess Tiara Cake

There is no cake I love making more than a girly princess cake!  This cake was made to celebrate Brie’s 21st birthday.  The bottom tier is a classic quilt pattern that is studded with edible sugar pearls, 100 pearls to be exact!

Silver Gumpaste Tiara

Here is a close up of the tiara.  I made the tiara out of gumpaste because it hardens much more than fondant making it less fragile.  I rolled out some white fondant, cut out the tiara shape and wrapped it around a can that I had placed on it’s side.  While the gumpaste was drying, I decorated it with more gumpaste.  Once the tiara was left to dry for a few days, I was able to airbrush it silver.  The tiara says “Princess Me” which is a nickname that the birthday girl is called by her mom.  I thought that was really cute!

Princess Tiara Cake Side View

Here is a fun side view of the cake.  I placed “Brie” on the band of the bow.  I obviously had to add a shimmery pearl border to each tier.

21st Birthday Cake

Here is another fun shot of the other side of the bow.  Here is where I added the number “21” in a fun and funky font.

Satin Gumpaste Bow

This is my favorite part of this cake, the satin gumpaste bow!  I made each loop separately out of white gumpaste and allowed them to dry overnight.  Then I attached them to the cake using stiff royal icing.  Finally I finished the bow off with a loop of gumpaste in the center.  I airbrushed the bow (and the whole cake) with pearl shimmer color.  It gave the bow the look of satin and I love it!  Happy 21st birthday Brie!