Description
These Neapolitan ice cream cone cookies are a baked version of a beloved classic. Chocolate, strawberry and vanilla dough, swirled into each cookie and topped with crushed bits of waffle cone.
Ingredients
Units
Scale
- 3 cups flour
- 2 cups granulated sugar (plus extra for rolling)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup freeze-dried strawberries
- 2 tbsp Dutch cocoa powder
- 2/3 cup waffle cones, crushed
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- Add freeze-dried strawberries to a food processor and pulse to blend into a powder. Set aside.
- In a medium bowl, cream cold butter until creamy and whipped. Add in sugars, mixing until combined. Next, add in eggs and vanilla and mix again until combined.
- Add in half of the flour mixture and beat on medium speed until just combined. Add in the remaining flour mixture and mix in until just combined.
- Remove the dough from the bowl and split it into 3 even parts. Add one third of the dough into the mixer and blend in the cocoa powder on low until all is incorporated into the dough. Remove from the bowl and quickly clean out the bowl before mixing the strawberry dough.
- Next, add the second third of the dough to the bowl and blend in the strawberry powder until fully incorporated.
- Take pinches of each vanilla, chocolate, and strawberry dough flavor and gently roll into a ball. Press pieces of cookie cone into the tops of each of the cookies.
- Place the dough balls on a parchment-lined rimmed cookie sheet or large plate and place in the freezer for 10 minutes to chill.
- Place 5-6 cookies 1 1/2-inches apart on a separate parchment-lined baking sheet.
- Bake cookies for 14-18 minutes, until edges are golden brown. If the dough still looks gooey, leave cookies in the oven for a couple more minutes. Your bake time may be less or more than the time range, depending on how they cook, so just look for the dough to start to brown.
- Transfer cookie sheet to a wire rack and let cool for 8-10 minutes to set. Repeat the baking step for the rest of the dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes