It’s time to celebrate summer with picnics, parties and ice cream… or in this case ice cream cone cookies!
I got a little crazy and made some three scoop ice cream cones, but this set of cookies is really more just an invitation to pull out some cookie cutters and play!
For the 4th of July you can get away with making just three colors of icing without anyone thinking you’re lazy! =) In this case, you will need one extra color, light brown, for the ice cream cones. Still, pretty easy!
For this set of cookies I just pulled out a few star cookie cutters, a small heart, an ice cream cone and a mini cupcake. It seems I can’t make a set of cookies without throwing in a few cupcakes!
First, you’ll need a batch cookies made with my Sugar Cookie Recipe (or your favorite).
Then, mix up a batch of Royal Icing.
Triple Scoop Ice Cream Cone Cookies -
1. Cut out some ice cream cone cookies, as well as several just “scoops” of ice cream.
2.-3. Use a large round cookie cutter to trim off the top of a whole ice cream cone cookie, and also to create a little curve in the “scoops” of ice cream.
4.-5. When you have one full cone and two trimmed “scoops”, assemble them on a silpat lined (or parchment paper lined) baking sheet. Simply lay the pieces next to each other, like puzzle pieces. Press along the seam just a bit. As the cookies bake they will expand just enough to fuse together. When the cookies are baked, allow them to cool slightly on the baking sheet before moving.
6. Decorate your three scoop cone cookies! I would suggest starting by outlining and flooding the center scoop (in this case white), and the cone itself. Once those areas set up a bit (at least 30 minutes), you can fill in the red and blue scoops. Once the base icing is set in each area, add an outline and/or sprinkles, as desired.
Looking for more 4th of July inspiration?
Here are some cute 4th of July Star cookies, along with 20 Ways to use a Star Cookie Cutter!
The always impressive 4th of July Flag Cake!
Simple and delicious Red, White and Blue Mini Cheesecake Trifles!
And be sure you’re following Glorious Treats on Pinterest where I have a whole board of 4th of July treats and ideas!
I have a bit of a “thing” for Rice Krispie Treats. They’re crispy, chewy, sweet, and JUST. SO. GOOD!
These Almond Joy Krispie Treats take a simple and delicious treat to a whole new level!
If you’ve spend any time here before, you already know I love “fancy” rice krispie treats! Smore’s Krispie Treats, yum… Oreo Krispie Treats, yes please… Chocolate, Caramel and Peanut Butter Krispie Treats, oh baby! And these Almond Joy Krispie Treats will join the list as one of my new favorites!
These delicious bars combine toasted coconut and almonds with the traditional krispie treat and then get a layer of chocolate and more nuts and coconut to finish them off beautifully!
If you love the flavors of an Almond Joy candy bar, you’ll want to whip up a batch of these treats very soon!
Almond Joy Krispie Treats
Coconut, almonds and chocolate take rice krispie treats to a whole new level!
1 1/2 cups sweetened shredded coconut
1 1/2 cups sliced almonds
8 cups crispy rice cereal
8 cups mini marshmallows
4 Tablespoons butter
1 teaspoon pure coconut extract
8 oz. semi-sweet (or bittersweet) chocolate
1.) Pre-heat the oven to 375*F and spread the coconut and almonds onto a baking sheet. Bake for 6-10 minutes. Check after 5 minutes of baking, and stir nuts and coconut. Check again after each additional minute to make sure the ingredients don't burn. Remove from oven when lightly golden. Set aside and allow to cool.
2.) Prepare a 9"x13" cake pan by lightly greasing with butter. Lightly spray 2 rubber spatulas with cooking spray (or coat lightly with butter) and set aside.
3.) In a large bowl add the cereal. Set aside about 1 cup of the coconut/nut mixture (for topping), and then add the remaining coconut and nuts to the dry cereal. Stir to combine.
4.) In a large glass bowl, add the marshmallows and butter (if the butter is cold, cut into a few smaller pieces). Microwave 2-3 minutes until the marshmallows are VERY puffy. Carefully remove from the microwave and stir with a greased spatula. Stir until the butter is well combined with the melted marshmallows. Add coconut extract and stir (working quickly).
5.) Pour the marshmallow mixture into the bowl of cereal/coconut/nuts. Using another greased spatula, work quickly to combine all ingredients.
6.) Pour/scoop the combined ingredients into the prepared pan and use a spatula to press down the mixture into the pan.
7.) Allow pan of treats to cool slightly (about 5 minutes), then melt the chocolate (in a double boiler or at 50% power in the microwave). Pour the melted chocolate onto the treats, and spread (using an offset spatula). Sprinkle on the reserved coconut/nut mixture.
8.) Allow chocolate to cool fully (about 30 minutes) before cutting the treats.
Recipe source - Glorious Treats
I used unsalted butter because that's always what I have on hand. I'm sure you could use salted butter if desired.
I used 2, 4oz bars of Ghirardelli bittersweet (60%) chocolate.
Love coconut? Check out these other luscious coconut desserts…
Almond Joy Bars
German Chocolate Brownies
These wholesome and delicious Peanut Butter Chocolate Chip Granola Bars are a perfect snack to have on hand all year round!
With summer break official underway I was searching my cupboards this week for some healthy snacks for my girls. I remembered a recipe for homemade granola bars that I had made earlier this year, but then we ate them before I had a chance to photograph them! =) So I mixed up another batch and photographed them shortly before they “disappeared” again!
These homemade granola bars are sweet, chewy, and can be customized with your favorite ingredients. Feel free to add some additional nuts and seeds, omit the chocolate chips (if you must!), or replace the small amount of butter with coconut oil to make these a delicious dairy free treat!
Peanut Butter Chocolate Chip Granola Bars
These delicious homemade granola bars are sweet, chewy, and a perfect snack for anytime of day!
3 Tablespoons butter (or coconut oil)
1/2 cup peanut butter (natural, no added sugar)
1/2 cup honey
1 teaspoon vanilla
1/8 teaspoon salt (optional)
2 cups quick cook oats
1 1/2 cups crispy rice cereal
1/2 cup mini chocolate chips
1.) Line a 8"x8" pan with parchment paper or foil.
2.) In a small saucepan, combine butter, peanut butter and honey and heat over low heat. Stir and heat just long enough for the ingredients to melt together. Remove from heat and add vanilla and salt (if desired).
3.) In a large bowl, mix the oats and rice cereal and stir to combine.
4.) Pour the peanut butter mixture over the cereal mixture and stir to combine. Add most of the chocolate chips, but reserve about 1 Tablespoon. Stir to fully combine.
5.) Pour/scoop mixture into prepared pan and press firmly into the pan. Sprinkle reserved chocolate chips on top and press onto the surface.
6.) Cover and refrigerate the bars for 30 minutes before cutting. Remove from pan and cut into squares or bars.
7.) Store the bars in the fridge (in a sealed container), although they are fine at room temperature a few hours (long enough to send in school lunches).
Recipe Source - Glorious Treats
Feel free to add some additional healthful ingredients, such as chopped nuts, sunflower seeds, wheat germ, coconut etc. I would suggest you could add 1/2- 3/4 cup dry ingredients (such as those just listed) without needing to adjust any other ingredients.
If you only have rolled oats (vs. quick cook oats) on hand, simply pulse the oats in a food processor a few times to break them up a bit, then you may use them in place of the quick oats listed.
These Peanut Butter Chocolate Chip Granola Bars are a delicious snack (or even breakfast) for kids and adults. Everyone in our house loves them!
Are you looking for more easy summer snack ideas?
This Strawberry Yogurt Fruit Dip is a wonderful snack or light dessert.
And be sure you’re following Glorious Treats on Pinterest where I have some delicious summer boards, from salads, to snacks, to desserts.
Happy summer snacking!
I recently made time to just “play” with some cookies… to make whatever I wanted, for no reason in particular! (It’s great fun by the way, you should try it!)
I had a new cake stand cookie cutter I’d been wanting to try, so I used that as the starting point and make a whole set of Cake Stand Decorated Cookies!
I wanted to approach this set as a cake decorator more than a cookie decorator, and make cookies that look like designs you’d see on actual cakes. You might notice I did one cookie to resemble my Pink Ombre Swirl Cake. =)
Most of the cookie shapes were created by using a combination of cutters, or using a knife to cut off pieces of a cookie (before baking). Several of the designs started from a three tired cake cutter (similar to THIS one from Karen’s Cookies or THIS one from Truly Mad Plastics), several were from this cake stand cutter.
One of the cookies that ended up being my favorite, was a design I created using a few different cutters and some custom cutting by me… it’s the cookie with the white scalloped stand and aqua blue textured cake (with a red rose accent). I shared a picture of the cookie on my Instagram account and several people asked where they could get the cutter. I hadn’t thought that through when I was playing around with creating the cookie! So I shot an e-mail over to my friends at Truly Mad Plastics and they happily whipped up a cutter based on my design! So now you can purchase the scalloped cake stand cutter too!
Now let’s make some cookies!
You’ll need a batch cookies made from my Sugar Cookie Recipe (or your favorite).
You’ll need some Royal Icing.
Your choice of cookie cutters (links above to the ones I used).
I don’t have full step-by step tutorials for each cookie, but I took a photo of the first stage, second stage and finished cookies, so you can see the process a bit. Basically, outline and flood one area at a time, based on the design you have in mind. Be patient and allow each section to set up (30 minutes to 1 hour) before moving to an adjoining section. This process will create the texture you see on several of the cookies.
I’m curious which design is your favorite?
If you love real cake stands too (as I do), I have a full blog post all about my cake stand collection.
How can you improve on the perfect roll-out sugar cookie recipe? Add sprinkles!
This recipe for Sprinkle Sugar Cookies adds a bit of whimsy to any cookie decorating project!
I’ve made a LOT of cut-out sugar cookies over the years… but after making this batch I feel like I’ve been doing it wrong all this time! =) The additional of some colorful sprinkles to my trusty sugar cookie recipe makes a great cookie even better! I think you can taste the cuteness! =)
Wouldn’t these Sprinkle Sugar Cookies be the perfect base for birthday cookies? And of course you know I’m already planning all the fun holiday cookies I could make with different colors of sprinkles!
Sprinkle Sugar Cookies
This is my tried and true sugar cookie recipe with the simple addition of sprinkles!
Yield: 18-24 medium sized cut out cookies
3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 1/2 teaspoons vanilla extract
In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.
In the bowl of an electric mixer add butter and beat until smooth.
Add sugar and blend until fully combined and fluffy.
Add egg and vanilla and blend.
While mixing, slowly pour in the bowl of flour.
Mix until dough forms and starts pulling away from the sides of the bowl.
Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.
Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.
Bake 8-10 minutes in a preheated 350*F oven.
Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
Once fully cool, store cookies in a sealed container until ready to decorate.
Cookies remain fresh (when stored well) for at least a week.
Recipe Source - Glorious Treats
I found that after re-rolling the dough about 3 times the heat from my hands, and the moisture from the dough started causing the sprinkles to "bleed", and create streaks of color. As you roll out the dough, try to use a variety of cookie cutter shapes so that you are creating as many cookies (and as little dough scraps) as possible.
Once the cookies are arranged on a baking sheet, I place the entire baking sheet of unbaked cookies in the freezer (or fridge) for 10 minutes. This extra chill time really helps the cookies keep their shape as they bake.
This recipe is just a fun variation of the same Rolled Sugar Cookie Recipe I use all the time. If you have not (successfully) made cut out cookies before, there are lots of tips and tricks, as well as more step by step photos in that original sugar cookie recipe post.
Sprinkles make everything better, don’t you agree? =)