Ice Cream Cone Cookies (Patriotic)
This recipe for Patriotic Ice Cream Cone Cookies will easily become part of your patriotic summer traditions. The royal icing makes them so impressive, and they’re surprisingly easy to make. Your kids will be looking forward to these every year – and you’ll want to make them for every occasion!
This treat will be a sure hit with the family!
Cookies like these are best made with family involved – especially the kids. The kitchen will be full of laughter as you shape, mold and decorate them together.
If your family loves cookies, then this recipe will be a wonderful addition to your baking repertoire! These ice cream cone cookies are just easy in many ways: easy make, easy to master and easy to enjoy.
Why This Recipe Works:
- The distinct crunch of cookies and icing together gives satisfaction with every bite.
- The red, white, and blue “ice cream” frosting makes these ice cream cone cookies super festive!
- There are so many possibilities to decorating and molding them that bring fun into the kitchen.
- The sweetness of the sugar cookies makes them a hit for family gatherings like the 4th of July.
Working with royal icing
Don’t be intimidated when working with royal icing! It’s much easier than you’d think and creates the most impressive cookies, like these ice cream cone cookies. All you need is a pretty steady hand and a bit of patience; you’ll want to make sure each icing layer is dry before adding the next.
It’s very helpful to find a comfortable position for piping when decorating cookies. You might want to rest the edge of your hand on the counter, or you might feel more comfortable with both hands working over the cookie freely. Whatever works for you – find that method and keep with it!
Tips For Making These Ice Cream Cone Cookies Perfect:
- Make sure your sugar cookie dough is rolled out to be the very even and the same thickness every time.
- Use softened butter in this recipe to help all the ingredients blend together easily.
- Measure your dry ingredients by spooning them into the measuring cups, rather than scooping. This will give you a much more accurate measurement.
- When piping your frosting, find a comfortable place to re
Variations:
- Use different food coloring for the “ice cream” to make these ice cream cone cookies any time!
- Coloring your “ice cream” icing pink or blue would make these perfect for a summer baby shower.
- Try totally different shapes and decorations with this recipe – you’ll love the sugar cookie and royal icing so much, you’ll want to make them for all occasions!
Patriotic Ice Cream Cone Cookies Ingredients
Patriotic Sprinkles
- 1 pouch each of Red, White, and Blue Jimmies sprinkles (bought from Michaels craft stores)
Sugar Cookies
- 1 cup unsalted sweet cream butter, softened
- 1 ½ cups powder sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 large egg
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 3 cups flour
- Ice cream cone cookie cutter
Royal Icing
- 3 egg whites
- 2 cups powdered sugar
- ½ tsp. cream of tartar
- 1 tsp. vanilla extract
- Four piping bags fitted with the number 2 tip
- Sky Blue, Brown, and Red gel food coloring
- 4 bowls to mix the colors in
- 4 Squeeze bottles for the thinned icing
How to Make Ice Cream Cone Cookies
Cookies
Step #1: Using a sealed container, shake the sprinkles until combined.
Step #2: Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
Step #3: Using a standing mixer, cream together the butter, powdered sugar, vanilla, almond extract and egg and mix until combined.
Step #4: In a large bowl combine the flour, baking soda, and cream of tartar. Mix until combined. Gradually mix in the flour mixture into the wet ingredients until combined
Step #5: Lightly flour a cutting board and begin to knead the dough until the dough is smooth. Roll the dough out to ¼ inch thick. Using the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apart.
Step #6: Bake in the oven for 8 minutes. Pull out of the oven and cool completely on wire racks.
Icing
Step #7: Using the stand mixer, combine the powdered sugar, egg whites, cream of tartar, and vanilla extract; mix on medium speed. If the royal icing is still a yellow soup, add in ½ cup extra powdered sugar. Continue to mix until you get stiff peaks.
Step #8: Evenly divide the icing into the four bowls. Add a few drops of Brown into the first bowl and mix until combined. You want a light shade of brown coloring for the cones. Add a few drops of the sky to the second bowl. Add a few drops of the Red gel coloring to the third bowl. Leave the white icing in the fourth bowl white.
Step #9: Scoop the about ¼ cup of each icing into their own piping bags. Then add 1 tablespoon water each into the individual icing bowls and mix until combined. This helps thin out the icings. Pour the thinned icings into their own squeeze bottles.
Step #10: Using the brown piping bag, pipe the outlines of the ice cream cones. Pipe out criss-cross lines onto the ice cream cone. Using the thinned brown icing in the squeeze bottle, fill in the openings on the cone. Carefully tip over the cookie over a bowl so that the excess brown icing can drip off of the cookie. You can also lightly tap the cookie. Let the cookie dry for one hour before piping on the next part.
Step #11: Using the blue icing bag, pipe an oval outline with ice cream dripping. Fill in with the thinned blue icing. Let sit to dry for 1 hour.
Step #12: Repeat the steps with the white icing.
Step #13: Once the white has slightly dried, do the same with the red icing. Once the red part is filled in with the thinned icing, let the cookie sit for about 30 minutes.
Step #14: Sprinkle some patriotic sprinkles onto the red part of the cookies. Let cookies completely dry for a few hours before enjoying!
Other recipes you’ll love:
Patriotic Ice Cream Cone Cookies
Ingredients
Patriotic Sprinkles
- 1 pouch each of Red White, and Blue Jimmies sprinkles (bought from Michaels craft stores)
Sugar Cookies
- 1 cup unsalted sweet cream butter softened
- 1 ½ cups powder sugar
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 large egg
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 3 cups flour
- Ice cream cone cookie cutter
Royal Icing
- 3 egg whites
- 2 cups powdered sugar
- ½ tsp. cream of tartar
- 1 tsp. vanilla extract
- Four piping bags fitted with the number 2 tip
- Sky Blue Brown, and Red gel food coloring
- 4 bowls to mix the colors in
- 4 Squeeze bottles for the thinned icing
Instructions
Patriotic Sprinkles
- Using a sealed container, shake the sprinkles until combined.
Sugar Cookies
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- Using a standing mixer, cream together the butter, powdered sugar, vanilla, almond extract and egg and mix until combined.
- In a large bowl combine the flour, baking soda, and cream of tartar. Mix until combined. Gradually mix in the flour mixture into the wet ingredients until combined
- Lightly flour a cutting board and begin to knead the dough until the dough is smooth. Roll the dough out to ¼ inch thick. Using the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apart.
- Bake in the oven for 8 minutes. Pull out of the oven and cool completely on wire racks.
Icing
- Using the stand mixer, combine the powdered sugar, egg whites, cream of tartar, and vanilla extract; mix on medium speed. If the royal icing is still a yellow soup, add in ½ cup extra powdered sugar. Continue to mix until you get stiff peaks.
- Evenly divide the icing into the four bowls. Add a few drops of Brown into the first bowl and mix until combined. You want a light shade of brown coloring for the cones. Add a few drops of the sky to the second bowl. Add a few drops of the Red gel coloring to the third bowl. Leave the white icing in the fourth bowl white.
- Scoop the about ¼ cup of each icing into their own piping bags. Then add 1 tablespoon water each into the individual icing bowls and mix until combined. This helps thin out the icings. Pour the thinned icings into their own squeeze bottles.
- Using the brown piping bag, pipe the outlines of the ice cream cones. Pipe out criss-cross lines onto the ice cream cone. Using the thinned brown icing in the squeeze bottle, fill in the openings on the cone. Carefully tip over the cookie over a bowl so that the excess brown icing can drip off of the cookie. You can also lightly tap the cookie. Let the cookie dry for one hour before piping on the next part.
- Using the blue icing bag, pipe an oval outline with ice cream dripping. Fill in with the thinned blue icing. Let sit to dry for 1 hour.
- Repeat the steps with the white icing
- Once the white has slightly dried, do the same with the red icing. Once the red part is filled in with the thinned icing, let the cookie sit for about 30 minutes.
- Sprinkle some patriotic sprinkles onto the red part of the cookies. Let cookies completely dry for a few hours before enjoying!
