Ice Cream Cone Cookies

I’m doing a magic trick today.  I’m going to be TWO places at once.   If only, right?!

 I’ll be here making Ice Cream Cone cookies, and also over at my friend Shelly’s blog, Cookies and Cups.  She’s gone on vacation, so to keep things interesting while she’s gone I made a special cookie just for her.  It will definitely be worth the click.  After you see the desserts she makes, you won’t even be thinking about cookies anymore!

As for me, I’ve had ice cream on my mind.  I don’t even LIKE ice cream, but since this heat wave began, I have been eating it constantly CHOKING IT DOWN every day or two, in the name of staying cool.

Truthfully, it’s SOOOOOOO hot I’ve had to re-arrange my schedule a bit and do my baking at night or early in the morning.  Still, hot or not, the cuteness of these cookies is worth breaking a sweat.

So here we go.  For these I used one of the cutters from my brand new Wilton Ice Cream set.  Wilton’s really been on a roll lately.  Hello Kitty, Sponge Bob, flip-flops and margaritas, and now these.

I already had the ice cream cutter, but not the other two, so of course I picked ‘em up.  If you don’t have this particular cutter, any ice cream cone will work.

To make double scoop cones, I used this one to piece together another cookie.

I also used a small round fondant cutter to add a cherry on top, but you can skip it if you want.

After they’ve baked, I suggest letting them rest a day so that they have a little time to firm up and won’t be as fragile along the seam.

To decorate these cookies you will need:

  • Light brown piping and flood icing for the cone {I used a little warm brown and egg yolk yellow to make this color}
  • Pink and ivory 20-second icing
  • Pink and ivory piping icing with a #1.5 tip
  • Red 20-second icing for the cherry
  • Rainbow nonpareils,  AKA sprinkles
  • Chocolate brown 20-second icing for the fudge {I used chocolate brown with a touch of black to get the nice deep color}

Now to decorate!  First outline and fill the cone. 

Let that dry for 15-20 minutes, and then use the piping icing to add the cone detail.

Let that set a bit, and use the ivory twenty second icing to add the vanilla layer. 


Give that about thirty minutes to set and then add the strawberry layer, the cherry, and the little ridge to the edge of the vanilla.  If you’d prefer, pre-outline the design and then fill.  I chose this route to get the dimensional look I like.


At this point the cookies will need to dry completely so that the sprinkles don’t stick to any other part of the design when you add them to the cookie.

The next day, add the chocolate sauce, then sprinkle with nonpariels.


While we’re on the subject, I wanted to take a second to talk about nonpariles.  Nonpareils is the fancy French word for sprinkles like these. It means “without equal”.

Lots of times people are scared of words like these, because they have no idea how to say them.  The good news it, it’s actually VERY easy to say.  It’s pronounced NON-PA-RAILS.  So from now on, you’ll be able to say nonpareils to someone without mumbling and praying you said it right!

To finish up, I added the edge to the strawberry scoop and used matching icing and a #1.5 tip to embellish the bottom of each. I  also added a white accent to the cherry {optional}.

Voila!  The cutest little double scoops in town!

Those were for the kiddos.  I made a daddy-sized cone for Bern-Dogg.

And in the spirit of ice cream, I made the inevitable “dropped cone”.   As usual, it probably belonged to Belle!

I LOVE these cookies so much I’m thinking about doing this as Belle’s party theme this year.   Speaking of themes, if you like them as much as I do, you have GOT to head over to Confessions of a Cookbook Queen and check out these cupcakes my friend Kristan, made!  They match perfectly.  I have big plans of talking her into driving all the way over here to make them for Belle’s party.  I’ll let y’all know how that works out!

Keep cool everyone!  HAPPY MONDAY!

Tidy Mom