Thursday, 19 July 2012

My Ice Cream Cone Sugar Cookies

Sugar Cookies

1 cup butter
1/2 cup powdered sugar
1 egg
2 tsp. vanilla bean paste
3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt

Preheat oven to 400 degrees F.
Cream together butter and powdered sugar.
Mix in the rest of the wet ingredients.
Mix in the rest of the dry ingredients.
 Mix until the dough forms a ball.
 Roll out on floured surface and cut with cookie cutter.
Bake for 7-9 min. until bottoms of cookies are golden but the tops are not brown yet.
Cool completely before adding frosting.

Ice Cream Cone Sugar Cookies!

Unfortunately I don't have an ice cream scooper with the actual "scoop" part inside so this look was the best that I could do.
 After you form the dough into ice cream shapes, put them in the freezer.
 Putting them into the freezer will ensure the cookies will hold their form in the oven.
 Fill ice cream cones with icing:
I did notice that with this recipe, the dough was more watery than I had hoped.  It was my first time using this sugar cookie recipe, so I didn't know. 
I think next time, I am going to have to add more flour to the mixture.
I put the cookies into the fridge so they got nice and hard.
 Once that happened, it was time to add the sprinkles!
Brush the tops of the cookies with corn syrup.
 TIP:  If some parts of the cookie start to break, then put a few drops of corn syrup into the crack and then pop it back into the freezer.
 Almost done!
Now assembly time.
 I added some more frosting to the cone and pressed the cookie down gently.

Noah's pre-school class is going to love this!

I know he did!

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