Impressive but surprisingly easy patriotic ice cream cone cookies. Made with sugar cookies and royal icing, this festive dessert is versatile for any occasion. Makes 2 ½ dozen.
Keyword dessert, patriotic, royal icing
Prep Time 20minutes
Cook Time 8minutes
Drying Time 5hours
Total Time 28minutes
Author Marci from My Heavenly Recipes
1pouch each of RedWhite, and Blue Jimmies sprinkles (bought from Michaels craft stores)
1cupunsalted sweet cream buttersoftened
1 ½cupspowder sugar
1tsp.cream of tartar
Ice cream cone cookie cutter
½tsp.cream of tartar
Four piping bags fitted with the number 2 tip
Sky BlueBrown, and Red gel food coloring
4bowls to mix the colors in
4Squeeze bottles for the thinned icing
Using a sealed container, shake the sprinkles until combined.
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.
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!