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Ice Cream Cone Cookies

Summer is winding down and signs of autumn are starting to pop up. But I’m going to cram one more week of summer treats on my blog! Few things make me more nostalgic than an old-fashioned ice cream shop. I love ice cream and I really do think it’s one of the world’s most perfect creations. What is your favorite flavor? I love mint chip, cookies ‘n’ cream, or butter pecan.

I’ve seen countless variations of the ice cream cut-out cookie floating around on the internet and on Pinterest. I took my inspiration from here there and everywhere to make these. I hope you’ve had a wonderful summer!

Ice Cream Cone Cookies
Cookie recipe source: Bake at 350 [1]

3 cups all-purpose flour
2 tsp baking powder
1 cup sugar
2 sticks (salted) butter, cold & cut into chunks
1 egg
3/4 tsp pure vanilla extract
1/2 tsp pure almond extract

1. Preheat oven to 350.
2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. [the dough will be crumbly; not to worry, just knead it together a bit with your hands]
3. Roll on a floured surface to about 1/4″ to 3/8″ thick, and use a large ice cream cone cookie cutter. Place on parchment lined baking sheets (tip: freeze the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes.
4. Let sit a few minutes on the sheet, then transfer to a cooling rack.

White Royal Icing
Recipe source: Annie’s Eats [2]

4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

1. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).
3. Transfer the contents of the mixing bowl to an air-tight container.

Chocolate Royal IcingĀ (just for the chocolate cones)
3-3/4 cups powdered sugar
1/3 cup cocoa powder
7 Tablespoons water
3 Tablespoons meringue powder

1. Mix all ingredients using a stand mixer fitted with the paddle attachment.
2. Transfer icing to an air-tight container.
3. Add water, small amounts at a time, until you’ve reached a consistency appropriate for piping.

My Instructions