A soft, brown-sugar based cookie dough, with the addition of crushed sugar cones added into the batter, to make a cookie that has the soft texture of a cookie but all the taste of a waffle cone! Plus I rolled the cookies in sugar and sugar cone crumbs for added texture and yumminess.
How does one come up with a cookie made out of crushed up sugar cones? Well…there I was one day. Surrounding by three boxes of sugar cones and a knife. I was cutting off the end (the tip) of the sugar cones to use as the horns in Unicorn Cupcakes I was making. So now I was left with 36 sugar cones with the tips cut off. Useless for an ice cream cone, but I hate wasting food. So as I sat there painting all 36 unicorn horns with gold food coloring, I came up with the idea to crush the sugar cones and try to use the crumbs like flour in cookies.
I mixed up my cookie dough, and after chilling it, I baked them off in the oven. Fingers crossed these cookies would turn out. And they did!! These cookies have all the taste of a waffle cone, but the soft texture of a cookie! How fun is that?! These cookies would make for an awesome ice cream cookie sandwich too!
Rolling the cookies in sugar cone crumbs and white sugar is totally necessary!
Ready for the oven!
Waffle Cone CookiesPrint Recipe
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract (I used Vain Madagascar Vanilla Extracted in Cane Rum)
- pinch of nutmeg
- pinch of salt
- 1 cup all-purpose flour
- 1-1/2 cups of finely crushed sugar cone crumbs
- 1/2 teaspoon baking soda
- 1/4 cup sugar cone crumbs
- 1/4 cup white granulated sugar
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the dark and light brown sugars to the butter and beat until light and fluffy. Mix the egg into the butter-sugar mixture completely. Add the vanilla extract, nutmeg and salt to the wet ingredients, and mix until all ingredients are fully incorporated. Scrape down the sides of the bowl as needed.
Change the mixer speed to low, and slowly add the flour, sugar cone crumbs and baking soda into the wet ingredients. Mix until just combined. Once combined, remove the bowl from the mixer and cover with plastic wrap. Place dough in the refrigerator to chill for at least 2-3 hours.
After dough has chilled, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Prepare the topping by mixing together the sugar cone crumbs and white sugar together in a small bowl. Remove the cookie dough from the refrigerator. Use a standard size cookie scoop to scoop cookie dough balls. Roll the cookie dough balls in the topping and place on the cookie sheet. Space the cookie dough balls a few inches apart, to allow slight spreading.
Bake cookies, one cookie sheet at a time, for 7-9 minutes (I baked mine for 8-minutes). Remove cookies from the oven and let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack to finish cooling completely.
Store cookies in an air tight container at room temperature.
Cookies stay fresh for several days.
Don’t these cookies look yummy?? The sugar cone crumbs on top stay nice and crunchy too!
I will definitely be making these cookies again…this will be one of my go-to cookie recipes. So definitely pin this recipe, share it and try it for yourself. Tell me what you think! Oh, and a box of sugar cones only cost me a little more than $1!!
If you would like to purchase the Vain Madagascar Vanilla Extracted in Cane Rum, that I used to make this recipe, click HERE. Better to be Vain than plain! I love their extracts!
And if you are looking for even more cookie recipes, you have to go check out The Best Dessert Recipes! And I have linked this recipe up at the following link parties: Sugar and Spice, Pretty Pintastic Party, The Pin Junkie, Meal Plan Monday.