Ice Cream Cone Cutout Cookies
These adorable ice cream cone cutout cookies are as fun to make as they are to eat! With a soft sugar cookie base and customizable decorations, they’re perfect for summer parties, birthdays, or just a sweet treat.
Equipment
- Small icing bottles or piping bags
- Small round piping tips
Ingredients
Cutout Cookie Base
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 3 cups all-purpose flour
- 1/2 tsp salt
Royal Icing
- 4 cups powdered sugar
- 3 Tbsp meringue powder
- 9-10 Tbsp water room temperature
Decorating
- Gel food coloring brown for the cone and various colors for the ice cream
- Sprinkles for decorating
Instructions
Make Cutout Cookie Dough
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract. Beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Chill the Dough
- Option 1: Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
- If you want something a bit faster you can opt for Option 2: roll your dough out pretty flat and put it on a cookie sheet lined with parchment paper. You can stick your whole cookie sheet in the freezer for 20-30 minutes to chill it.
Cut and Bake
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to about ¼ inch thick. Use an ice cream cone cookie cutter to cut out shapes and transfer them to the baking sheet, spacing about 1 inch apart.
- Bake for 8–10 minutes or until the edges are just barely golden. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Decorate Cone
- Mix together all your icing ingredients, adjusting the consistency as needed. Don't add food coloring yet.
- Take about ¼ of your royal icing and color it a brown color. You can find brown food coloring at a craft store in the baking section or online.
- Put your brown icing in a small icing bottle with a small round tip, like the tip that looks like it will be too small for this will probably be the perfect size! Alternatively, you can use a piping bag with a small tip.
- Outline a triangle for your cone on the cookie
- Then fill in the triangle with more royal icing to “flood” the area.
- Use a toothpick to gently spread the icing out and to pop any air bubbles you may see forming in your icing.
- Let the cone part rest and dry 4-6 hours until it's totally set.
- Store the rest of your royal icing in an airtight container with a lid until you're ready for the next part.
Decorate the Ice Cream
- Take the rest of your royal icing (you might have to give it a stir and/or add a couple drops of water if it thickened while you were waiting) and divide it into however many colors you want for your ice cream part.
- Add gel food coloring to your royal icing and put the icing in small icing bottles or piping bags with small, plain round tips.
- Outline the ice cream shape first, then fill it in (just like you did with the cone part). Finally, use a toothpick to gently spread the icing and pop any air bubbles that might form.
- If you want to decorate with sprinkles, do this while the royal icing is still set.
- Let your cookies sit at least another 6 hours to allow the icing to set and enjoy.