How to Make Sugar Cookies That Look Like Ice Cream

One of my favorite elements from our recent Neapolitan ice cream April Fool's Day party was the recipe for cookies that looked like scoops of ice cream.
 

Sugar cookies that look like ice cream cones!

Several years ago, there was an Etsy seller who sold cookies that looked like these (she was shut down for running an unlicensed kitchen, unfortunately, so you can't buy them from her any more). I fell in love with the pictures way back then, and it's been my goal to figure out how to make these adorable little things ever since.
 

I tried a number of differentrecipes, but it turns out that my favorite recipe for making cutout sugar cookies is the best one for this job, too. Here's the basic recipe.

No Fail Sugar Cookies (NFSC)
6 cups flour
3t baking powder
2 cups butter (why do you think they taste so good?)
2 cups sugar
2 eggs
2 t vanilla
1 t salt

Now, when I make these cookies, I never end up adding all the flour as written in the recipe, or the dough gets too dry and crumbly. Very hard to work with. I live in Phoenix, though, where it's so dry that glasses of ice water don't sweat. I haven't used a coaster in years. I'm horribly out of practice, and if I come to your house, keep a close eye on me because I will forget to use a coaster and ruin your table. It's just not an issue in this dry, dry place. This arid environment also affects the water content in flour, and actually makes a notable difference in how much flour I need to use in recipes. So I'm going to try to describe the feel of the dough you want. Don't go on exact measurements here.

The basic technique is standard--cream butter and sugar, add eggs and vanilla, add dry ingredients. For these ice cream scoop cookies, here in Phoenix, the full six cups of flour as written in the recipe was perfect. The dough was almost too dry to squish together and hold its shape. That's the texture you're going for. It's miserable for doing actual cut-out cookies, but is just right for this purpose.

Once I had achieved that texture, I divided the dough into thirds. One third I left plain vanilla. The second third I added a box of strawberry Jello and some freeze dried strawberries and mixed it well in the mixer. The third third, I added about a half a cup of cocoa powder to the vanilla dough. If you don't have a stand mixer, don't try mixing the different flavors like this. The chocolate barely got incorporated completely, and it would have been a miserable mess trying to do this with a hand mixer. If you don't have a heavy duty stand mixer, make smaller batches of dough and incorporate the strawberry and chocolate flavors with the other dry ingredients.

If the dough gets too dry, and doesn't stick together, even when compressed with your fingers, never fear, just add a little bit of milk. I'm talking teaspoons at a time. Just enough for the dough to come together.

If you're only making one flavor of scoop, by all means, put all the ingredients in the mixer at once. No need to make vanilla dough and then augment with other flavors.

Shaping the dough was easy! I just used a very standard cookie scoop.
 

See how I kind of over-filled the scoop? I wanted that irregular edge at the bottom of the scoop. Very ice-creamy. I really packed the dough in tightly, too. That made a big difference in the finished product. I just scooped them all out and set them on a cookie sheet.
 

 
Now here's the really important part: freeze the cookie dough. The really great part about this is that you could do this part weeks ahead of time. You want the cookies to be completely frozen when you bake them. That's what helps them keep that perfect scooped shape until they're baked enough to hold the shape on their own.
 
Heat oven to 350 degrees. Bake the (still frozen!) cookies for 10-12 minutes on ungreased cookie sheets.
 
 
I used a children's play dish set I found at Ikea to display the cookies at this party. The glasses from the set looked just like ice cream cones to my eye, and the little bowls and spoons were the perfect scale! You could certainly use a slightly larger scoop (adjust cooking time accordingly) and use real ice cream cones, too. I'd use a little melted chocolate to adhere the scoop to the cones, in that case.
 
Imagine the flavor possibilities! Vanilla with mini chocolate chips? Peanut butter ice cream with mini peanut butter cups? I know I'm going to have to try my very favorite ice cream flavor ever,Pralinesand Cream. Does that mean I'm going to have to make a batch ofpralinesto crush up? Oh dear, I suppose it does! The sacrifices I'm willing to make for my art. ;-)

Heh. The lampwork community is STILL in litigation...

Heh. The lampwork community is STILL in litigation with the woman you mentioned. Thank you for the recipe!

Never tried it with margarine, Nicky. If you expe...

Never tried it with margarine, Nicky. If you experiment, please report back and let us know if it worked!

Do you need to use butter or will margarine do the...

Do you need to use butter or will margarine do the trick? Can't wait to try it out

I just made the dough for my son's 1st grade c...

I just made the dough for my son's 1st grade class -- sticking in the freezer and baking them on Monday for Valentine's Day! Really great recipe (and my new sugar cookie recipe!) Thanks.

SO CUTEEE.... AND ORIGINAL

SO CUTEEE.... AND ORIGINAL

i am going to this for my child's birthday par...

i am going to this for my child's birthday party. I will use eatable ice cream cones. I am going to make an ice cream stand with a shoe box decorated with wrapping paper and they will stand up!! So perfect for presentation. Love this,,,, thank you again.

omg! those are not ice creams!!!

omg! those are not ice creams!!!

He incluido tu post en Mis Favoritas, puedes verlo...

He incluido tu post en Mis Favoritas, puedes verlo aquí
http://blocderecetas.blogspot.com/2011/09/mis-favoritas-pan-en-espanol.html
Espero que te guste!

Is it too late to ask what you added and how much ...

Is it too late to ask what you added and how much to make the chocolate? Thanks, can't wait to try.

Me encanta la idea!!! Voy a intentar hacerlo!!! Ya...

Me encanta la idea!!! Voy a intentar hacerlo!!! Ya te contare!

fantástico!!! me ha gustado mucho la idea ;) Salu...

fantástico!!! me ha gustado mucho la idea ;)

Salu2, Paula
http://conlaszarpasenlamasa.cultura-libre.net
http://galletilandia.blogspot.com

Thank you so much for sharing these! I used them i...

Thank you so much for sharing these! I used them in my son's 1st birthday ice cream parlor party. They were perfect!
http://kristiebradleyphotography.com/2011/06/party-1st-birthday-ice-crea...

Ohh these are brilliant!! I'm a big etsy lover...

Ohh these are brilliant!! I'm a big etsy lover - don't know how I could have possibly missed this! Thankyou for the great information and instructions - time to get the oven going!

The cherry was just made out of fondant (roll a ba...

The cherry was just made out of fondant (roll a ball, stick a bit of spaghetti in for the stem, and color the stem with green food coloring). The chocolate "syrup" was simply chocolate melts (available at any craft or cake decorating store) melted and drizzled on top of the cookies. Send me your email address if you need more detail!

nicole...on the "Scoops of Ice Cream" co...

nicole...on the "Scoops of Ice Cream" cookies...can you please tell me how you created the chocolate syrup and the cherry?

OMG these R amazing. So creative. I even have som...

OMG these R amazing. So creative.
I even have some mini ice cream cones so using my small cookie scoop would be perfect for my mini cones.
Thank U 4 this creative idea.
Colleen

Wow this is truly amazing, Very cool stuff. Wow. ...

Wow this is truly amazing, Very cool stuff. Wow.

www.anon-tools.no.tc

Those look amazing!! I live in Phoenix too, so I t...

Those look amazing!! I live in Phoenix too, so I totally know what you mean about the baking.
Thanks for sharing this awesome how-to!

These look great - I love this idea! Danielle

These look great - I love this idea!

Danielle

omg...these look so so good!

omg...these look so so good!

awesome i have to try these, thanks so much for sh...

awesome i have to try these, thanks so much for sharing!!!

That's a much more sensible idea, Up All Night...

That's a much more sensible idea, Up All Night Stamper! I should have done it that way, too. I just made up the vanilla batch, then said, "Wow, this is a *lot* of dough. I really don't need triple this amount!" and improvised. ;-) It worked out for me, but my technique was a risky one, and yours is definitely the more sensible and sound!

These are SO insanely adorable! Thank you for fig...

These are SO insanely adorable! Thank you for figuring out the secret double handshake formula!

I have a couple of cookie recipes that call for a LOT of flour and yes, mixing in cocoa et al can be a total PITA. The way I solved that is to NOT add all the flour to the master mix, divide the remaining flour by however many "flavors" you are doing, separate your "flavors", add your mix-ins and when those are fully incorporated, add the rest of the portioned flour. Works like a charm; just be sure not to overmix so they aren't too tough.

Thanks again!

I've been looking for this recipe since I saw ...

I've been looking for this recipe since I saw that Etsy seller a few years ago. Awesome!!!

Cannot wait to try and bake these. The party looke...

Cannot wait to try and bake these. The party looked amazing. Such lucky little girls.

This is genius, thank you!

This is genius, thank you!

these look amazing :)

these look amazing :)

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