Sugar Cookie Recipe that looks JUST LIKE Ice Cream! @Tikkido

I love Ice Cream and I love Cookies – I mean, c’mon, who doesn’t? And there’s the occasion where I like cookies in my ice cream – but ice cream that LOOKS LIKE cookies? Now we’re talking. I think these would be absolutely perfect for a little kiddos birthday party – ridiculously adorable and hardly any sticky melt-y mess! Enjoy this recipe from Tikkido.

Sugar Cookie Recipe that looks like Scoops of Ice Cream

Recipe comes directly from Nikki Wills and her website Tikkido. The notes are “her voice”.

No Fail Sugar Cookies (NFSC)
6 cups flour
3t baking powder
2 cups butter (why do you think they taste so good?)
2 cups sugar
2 eggs
2 t vanilla
1 t salt

Now, when I make these cookies, I never end up adding all the flour as written in the recipe, or the dough gets too dry and crumbly. Very hard to work with. I live in Phoenix, though, where it’s so dry that glasses of ice water don’t sweat. I haven’t used a coaster in years. I’m horribly out of practice, and if I come to your house, keep a close eye on me because I will forget to use a coaster and ruin your table. It’s just not an issue in this dry, dry place. This arid environment also affects the water content in flour, and actually makes a notable difference in how much flour I need to use in recipes. So I’m going to try to describe the feel of the dough you want. Don’t go on exact measurements here.

The basic technique is standard–cream butter and sugar, add eggs and vanilla, add dry ingredients. For these ice cream scoop cookies, here in Phoenix, the full six cups of flour as written in the recipe was perfect. The dough was almost too dry to squish together and hold its shape. That’s the texture you’re going for. It’s miserable for doing actual cut-out cookies, but is just right for this purpose.

Once I had achieved that texture, I divided the dough into thirds. One third I left plain vanilla. The second third I added a box of strawberry Jello and some freeze dried strawberries and mixed it well in the mixer. The third third, I added about a half a cup of cocoa powder to the vanilla dough. If you don’t have a stand mixer, don’t try mixing the different flavors like this. The chocolate barely got incorporated completely, and it would have been a miserable mess trying to do this with a hand mixer. If you don’t have a heavy duty stand mixer, make smaller batches of dough and incorporate the strawberry and chocolate flavors with the other dry ingredients.

If the dough gets too dry, and doesn’t stick together, even when compressed with your fingers, never fear, just add a little bit of milk. I’m talking teaspoons at a time. Just enough for the dough to come together.

If you’re only making one flavor of scoop, by all means, put all the ingredients in the mixer at once. No need to make vanilla dough and then augment with other flavors.

Shaping the dough was easy! I just used a very standard cookie scoop.

**For more images on step by step instructions visit her blog HERE

Using a cookie scoop pack dough in very tightly and set on a cookie sheet. (Leave edges looking “rough” to imitate actual ice cream)


Now here’s the really important part: freeze the cookie dough. The really great part about this is that you could do this part weeks ahead of time. You want the cookies to be completely frozen when you bake them. That’s what helps them keep that perfect scooped shape until they’re baked enough to hold the shape on their own.
Heat oven to 350 degrees. Bake the (still frozen!) cookies for 10-12 minutes on ungreased cookie sheets.
Display on cones or decorative dishes to look like ice cream.
Like what you see? Give them some sugar……. website

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