Ice Cream Cone Sugar Cookies: Perfect for an ice cream party, and for those that don’t feel comfortable decorating cookies with royal icing!
GAH! From the moment I found this ice cream table cloth at Target…
…I knew an ice cream party HAD to be in the works. Then, like a match made in heaven, I happened across the most adorable ice cream cone sugar cookies from Suzy Lizz, and I knew they’d make the PERFECT addition.
But before designing a whole ice cream party around these super cute cookies, we figured “practicing,” first would be the best option. (“We,” as in the “#fantabteam” of super fabulous gals that come to help me out with blog goodies every so often.)
Guess what… the cookies turned out ADORABLE, and I had to create their own blog post. They’re too cute to get lost in an ice cream party feature! Another good thing???? They were so much easier than decorating with icing, because we used fondant, instead of royal icing. (Although I do love a good cookie decorating session.) So if you don’t want to tackle cookie decorating with royal icing just yet… give this fondant tutorial a try!
Ice Cream Cone Sugar Cookies
Begin by making my favorite sugar cookies (get the recipe HERE), and time it to where you can lay the fondant on top of the warm cookies, when they come out of the oven. (So the fondant will gently semi-melt on to the cookie surface.) Before baking the sugar cookies, draw the lines of the cone on to the cookie with a small knife or baking tool.
We started with buying white fondant at the store, and then using gel food coloring to color it the pastel colors that we wanted. (You may be able to find fondant already the color that you’re wanting. If not, you can make your own like we did!)
It was actually recommended to use marshmallow fondant (which would provide a MUCH better taste) but if you’re in a bind, this fondant worked just fine and didn’t taste horrible! (Since I ate almost all of them myself, I felt confident in recommending this fondant in a pinch.)
Using gel food coloring, pouring a few drops in to the fondant, we worked the color in to the fondant, until it was even.
Brown sure doesn’t look pretty by itself, but when you’re talking about making colors for ice cream… the brown looks like a chocolate ice cream that is too stinking adorable.
Roll out your fondant, sprinkling a bit of powdered sugar on the rolling pin/fondant, so it doesn’t stick. As for thickness of the fondant, roll it pretty thin, to where it’s still workable (and won’t fall apart when applying) but thin enough the taste of the cookies aren’t overwhelmed with a fondant taste.
Using the top portion of the ice cream cone cookie cutter, cut out the “ice cream,” scoop shape.
Using a flower shaped cookie cutter, cut the bottom of the ice cream cutout, giving the fondant a “scalloped,” bottom. If your “ice cream scoop,” is bigger than your cutter, just make sure not to push the top of the cookie cutter down. Only use the bottom half to create the scallops.
Place the fondant on to the warm cookie, to let it gently adhere and “semi-melt.”
Decorate the cookies using fun decorative sugars, candies, and sprinkles. My favorite “Cherry on Top,” decoration was using the red deco pearls from Williams-Sonoma.
Switch up the “ice cream,” color with different fondants.
To create a “drip,” of the ice cream… simply roll out a bit of fondant in to a tear drop shape, and place on the “cone,” part of the cookie.
Get to decorating, and having a TON of fun. Try getting the kiddos involved, and you’ll have a BLAST. (and a mess.)
Isn’t that SO fun!? I just adore these little things.
Sugar Cookie Recipe HERE
White Fondant (Marshmallow fondant is recommended, but regular fondant will do, if in a pinch.)
Sprinkles, Decorative Sugars, Candies, etc. (for decorating)
I so hope you love them!!!