I think it is pretty hard to make a bad cookie, so I have been focusing on making a good-tasting pretty cookie! These ice cream cookies are the perfect way to start off summer! They taste good and look good!
You’ll need the usual cookie ingredients – flour, baking powder, salt, unsalted butter, sugar, and eggs. You will also need an ice cream cone cookie cutter to cut the cookies, as well as egg whites, powder sugar, cream of tartar, vanilla, and gel food coloring for the icing.
Go ahead and get started with the dough! Cream the softened butter with the sugar until the mixture is smooth. You do not want it to be grainy!! Add ALL four eggs and vanilla. In a different bowl, sift the flour, baking powder, and salt, and then add the dry to the wet stuff. Once the dough is thoroughly blended, make the dough into a ball, wrap it with cling wrap, and put it in the fridge overnight (or for at least 6 hours).
When you’re ready to bake, preheat the oven to 325 degrees. Let the dough sit out while the oven is preheating, and go ahead and flour your cutting board. Roll the dough out, and use the cookie cutter to make cookies. Bake them for 8 minutes, and then cool on a wire rack for about 10 minutes.
While your cookies are cooling, mix the icing. Just combine all the ingredients into a mixing bowl, and mix it on medium speed for 4 minutes. If it isn’t stiff enough, add 1/4 c of powdered sugar and keep stirring.
Divide the icing into 4 equal bowls, and color them each one of the following: white (add not food coloring), red, blue, and brown.
Use the tan icing to pipe on to the cone. Let it dry of about 10 minutes. While it is drying, put a little water and icing in a bowl to thin it out.
Once the first tan piping is dry (10 minutes), use the thin tan icing to fill in the cone. Let this dry for about an hour before piping on the ice cream part.
Leave an hour between adding to the ice cream part. Once you’re done, let it sit for 4 hours before devouring.
- 3 C flour
- 1 tsp baking powder
- ½ tsp salt
- 1 C soft unsalted butter
- 1 C granulated sugar
- 2 eggs
- Cookie Cutter
- Ice cream cone cookie cutter
- Icing Ingredients:
- 4 egg whites
- 2 C powder sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
- Red, Blue, Brown gel food coloring
- Cookie Directions:
- - Cream the soft butter with the sugar until the combination is smooth not grainy to the touch in a mixing bowl.
- -Add all 4 eggs at one time...Continue to mix.
- -Add the vanilla.. Continue mixing.
- -Sift the four, baking powder, and salt together.
- -Add the dry mixture to the wet mixture.
- -Continue mixing to make sure all ingredients are thoroughly blended.
- -Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- -Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- -Preheat oven to 325 degrees.
- -Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- - Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
- the batter. (if needed).
- -Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
- -Line the cookie sheet with parchment paper.
- -Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- -Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
- -Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
- (About 10 minutes).
- -Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
- -If icing is not stiff enough add ¼ C powder sugar.
- -Divide the icing into 4 equal bowls.
- -The first bowl of icing remains white.
- -The second bowl of icing, add several drops of red gel food coloring. Stir to mix.
- -In the third bowl, add several drops of blue into the icing and mix.
- --In the fourth bowl, add a few drops of brown into the icing and mix until a light tan color appears.
- -Spoon each color of icing into individual frosting bags with a #2 tips. Twist the open end of the bag to push the icing to the tip.
- -Squeeze the majority of the icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.
- -Using the tan icing, pipe on the cone and let dry for 10 minutes.
- -Using the thin tan icing fill in the cone part of the icing and pick up the cookie holding so that the access falls off. If it doesn't blow a little onto it.
- -Let cone part dry for an hour before piping on the ice cream part.
- -Once you pipe on the ice cream part wait another hour before adding on the top of the ice cream.
- Let dry for 4 hours before enjoying!