Eggless Sugar Cookies-Ice Cream Shaped Cookies

Julie Choksi
by Julie Choksi
15 Cookies
30 min


Sugar cookies are my favorite because they can be made in any shape and you have variety of options for toppings. I love to top sugar cookies with some melted chocolate because it makes them taste even better and makes the cookie decorating task easier. You don't have to worry about preparing the whole icing for that.


When you don't have a cookie cutter or bored of some you already have then grab a spoon and knife in your kitchen and prepare these ice cream cookies. Kids will go crazy over these. If you’re planning a birthday party or baking activity for your kids, this Ice Cream Cone Cookies is the perfect recipe!


We-re totally in love with these super adorable ice cream shaped cookies. Not only they are super simple to make ,they tastes beyond delicious and are just too cute!


These are perfect crisp and buttery sugar cookies with flat top. The dough is egg less made with basic ingredients you already have at home.


And you can prepare and store this dough in the fridge for up to 4 days. And the chocolate covered cookies last for 5-6 days in a air-tight container at room temperature.

Here is the video tutorial of the recipe. Let me know if you have any queries in the comments below. I would be happy to help!

Eggless Sugar Cookies-Ice Cream Shaped Cookies
Recipe details
  • 15  Cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
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
Instructions
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!
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