Eggless Sugar Cookies-Ice Cream Shaped Cookies

• Yield 15  Cookies
• Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

For The Cookie Base

• 3/4 cup All purpose flour(Additional for dusting while rolling the dough)
• 1/4 cup Granulated sugar(4 tbsp/50 g)
• 1/4 cup Unsalted Butter(4 tbsp / 56 g)
• 1 tbsp milk(15 ml)
• 1 tsp baking powder(4 g) Not baking soda
• 1/2 tsp vanilla extract
• Pinch of salt(1/8 tsp)

For Decorating Cookies

• 120g Milk Chocolate
• 2 tbsp Unsweetened Cocoa Powder
• 2 tbsp Crushed Almonds
• 12-15 M&M Candies

First thing is to do is add butter, sugar, vanilla extract and milk in a bowl and whisk everything until creamy. I used manual whisk you can use electric beater too.

In the flour add some salt, baking powder and mix everything well.

Then add dry ingredients to wet and mix everything until you get a sticky dough.

Chill the dough in the fridge for 2 hours. You can store the dough in a zip lock bag for 4 days in the fridge.

After chilling the dough for 2 hours, leave it out on counter top until the dough turns soft enough to roll.

Then roll the dough into 1/4 inch thickness disk and cut out shape using spoon and knife like shown in the video.

Then using cocoa powder make cone patterns on the cookie.

If the cookies turns soft then freeze them for 15-20 minutes in the freezer before baking.

Place the cookies on a baking tray lined with parchment paper and bake on 350˚F or 180˚C for 12-15 minutes or until edges gets light brown tinge.

I baked for 14 minutes on 350˚F. Let them cool down on a parchment paper. Once cooled down completely drizzle some melted chocolate on the top part of the cookies.

Sprinkle some crushed almonds or sprinkles and top with a M&m Candy. Let the chocolate set at room temperature and enjoy!