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Ice Cream Sugar Cookies – So Easy to Make

Ice Cream Sugar Cookies

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Ice Cream and Summer go together perfectly! The only “bad” thing about ice cream and Summer together is the heat and the sticky melted mess that is left over.  That is why we thought it would be super fun to showcase Ice Cream Sugar Cookies!

These cookies will be perfect for a hot Summer day just relaxing at home, an Ice Cream Party, or really for any time of the year you are craving Ice Cream!

Ice Cream Sugar Cookies

You probably already have most of the ingredients in your pantry or fridge to make these yummy homemade Ice Cream Cookies. The basic ingredients for the cookies are unsalted butter, powered sugar, vanilla, almond extract, an egg, baking soda, cream of tartar, flour, sprinkles and nonpareils. For the royal icing, you will need egg whites, powdered sugar, cream of tarter, vanilla, brown and pink gel food coloring.

TIP:  Why not make enjoying the cookies even more special by enjoying them on Ice Cream Party plates? Sometimes extra little touches like that really change the mood for the whole day and make something as simple as enjoying cookies even more memorable!

Make sure to check out our Ice Cream Cone Cupcakes recipe!

Ice Cream Cone Cupcakes


 

Ice Cream Sugar Cookie Recipe:

Ingredients need to make Ice Cream Sugar Cookies:

Ice Cream sprinkles:

1 pouch of Green, Purple, and Pink sprinkle Jimmies and nonpareils (bought from Michaels craft stores)

Directions:

Using a sealed container, shake the sprinkles until combined.

Cookie Dough:

Makes 2 1/2 dozen

Ingredients:

1 C unsalted sweet cream butter, softened
1 1/2 C powdered sugar
1 tsp vanilla
1 tsp almond extract
1 large egg
1 tsp baking soda
1 tsp cream of tarter
3 C flour
Cookie cutter: Ice cream cone

Directions:

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 tarter. 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 1/4 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

Royal Icing ingredients:

3 egg whites
2 C powdered sugar
1/2 tsp cream of tarter
1 tsp vanilla
Three piping bags fitted with the number 2 tip
Brown and Pink gel food coloring
3 bowls to mix the colors in
3 Squeeze bottles for the thinned icing

Directions:

Using the standing mixer, combine the powder sugar, egg whites, cream of tarter and vanilla and mix on medium speed
If the royal icing is still a yellow soup, add in 1/2 C powder sugar
Continue to mix until you get stiff peaks
Evenly divide the icing into the three 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 6-8 drops of the Brown to the second bowl. You are wanting to get a chocolate brown coloring for the top of the ice cream. If the color of the icing is still to light, add a few more drops of brown
Add a few drops of the pink gel coloring to the third bowl
Scoop the about 1/4 C of icings into their own piping bags
Add 1 tbsp of water into the icing bowls and mix until combined. This helps thin out the icings.
Pour icings into their own squeeze bottles.
Using the light brown piping bag, pipe the outline of the ice cream cones.

Let the cookie dry for one hour before piping on the next part.

Using the thinned light brown icing, fill in the ice cream cone.

 

Let dry for an hour before piping on the lines of the ice cream cone.

Let the cookie dry for one hour before piping on the next part.

Using the pink icing, pipe an oval outline with ice cream dripping.

Fill in with the thinned pink icing.

Let sit to dry for 1 hour
Repeat the steps with the chocolate brown icing

Once the brown ice cream is filled in with the thinned icing, let the cookie sit for about 30 minutes.
Sprinkle some ice cream sprinkles onto the brown icing of the cookies.


Let the Ice Cream Sugar Cookies completely dry for a few hours before enjoying!

Looking for more Ice Cream Party Inspiration?  Check out this post!

Make sure to pin this recipe for Ice Cream Sugar Cookies now so you’ll have it for later!

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