Servings: 30 cookies
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ tbsp vanilla extract
- 1 tsp corn starch
- 1 tsp baking powder
- ¼ tsp salt
- 2¼ cup all-purpose flour
- ¼ cup almond milk
Line a baking sheet with a silicone baking mat. Set aside.
Whisk together your dry ingredients and set aside.
In a large mixing bowl, use a hand mixer to cream together your butter and sugars until light and fluffy (about 3 minutes).
Add your vanilla extract and then your egg beating until just combined each time. Mix in your milk.
Slowly combine your dry ingredients. Beat until well incorporated. (Dough will be thicc). Now using a cookie scoop, scoop your dough out onto your baking sheet. Slightly overfill each scoop so that when you press your scoop down on the mat, you have a cute little edge like you would with a scoop of ice cream.
Optional: take some cute sprinkles and gently press them into the tops of each scoop.
Freeze your cookie dough until completely solid (at least 2 hours). This is non-negotiable or else you won't have pretty ice cream scoops, you'll have weird looking cookie blobs.
Once the dough is completely frozen, move your oven rack up to be on the second level from the top and preheat your oven to 375°. (Note: Your dough should still be in the freezer)!
When the oven is preheated, transfer the cookies from the freezer to the oven (remember give them no time to thaw). Bake for 13-15 minutes.
Allow to cool on your baking sheet for 5 minutes or so before transferring to a wire rack to finish cooling.
These are fun to stack on top of a cute cake cone. Use some buttercream to make it stick a little better. Using buttercream you can also stick multiple levels on one another too.
Another option is to fill your cone and essentially take these to a whole other level. Fill with some mousse, cake, or check out these rice krispie treat cones.
Serve and enjoy!
* Note* Nutrition information may not be 100% accurate.
Sodium: 39mg | Calcium: 15mg | Vitamin A: 102IU | Sugar: 7g | Fiber: 1g | Potassium: 14mg | Cholesterol: 14mg | Calories: 91kcal | Saturated Fat: 2g | Fat: 3g | Protein: 1g | Carbohydrates: 14g | Iron: 1mg