Glossy Decorated Ice Cream Cone Cookies, Crisp and Sweet So Cute You Can't Resist

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• 300 grams medium-protein all-purpose flour
• 150 grams unsalted butter, room temperature
• 100 grams powdered sugar
• 1 egg
• 1 egg yolk
• 20 grams full cream milk powder
• 1/4 tsp baking powder
• 1/4 tsp fine salt
• 1 tsp vanilla paste
• 2 egg whites, room temperature
• 250 grams powdered sugar for royal icing
• 1/2 tsp lime juice
• 1/4 tsp red gel food coloring
• 1/4 tsp yellow gel food coloring
• 1/4 tsp blue gel food coloring
• 2 tbsp colorful sprinkles for topping

👩‍🍳 Instructions

1. 1 Beat the butter and powdered sugar with a mixer on low speed for 2 minutes until well combined and slightly pale; don't overbeat it.
2. 2 Add the egg, egg yolk, and vanilla paste, and mix briefly until combined, about 1 minute.
3. 3 Sift together the flour, milk powder, baking powder, and salt, then add to the butter mixture. Stir with a spatula until the dough comes together and can be shaped; don't overmix, or the cookies will turn out tough.
4. 4 Wrap the dough in plastic wrap, flatten it, and chill in the refrigerator for 30 minutes so it's easier to shape and won't spread too much during baking.
5. 5 Preheat the oven to 160°C (320°F). Roll out the dough on a flour-dusted surface to a thickness of 4-5 mm, then cut out shapes using an ice cream cone cutter or a round cutter, as you like.
6. 6 Arrange the cookies on a baking sheet lined with parchment paper, spacing them 2 cm apart. Bake on the middle rack for 12-15 minutes until the edges turn golden brown, then let cool completely on a wire rack before decorating.
7. 7 Make the royal icing: beat the egg whites with a mixer on low speed until foamy, then gradually add the powdered sugar while continuing to beat for 5-7 minutes until thick, glossy, and holding stiff peaks when the whisk is lifted.
8. 8 Add the lime juice to reduce the eggy smell, and mix well. Divide the icing into several bowls, add gel food coloring in your desired colors, and stir until evenly mixed.
9. 9 Transfer the icing into a piping bag fitted with a small tip, and pipe an outline along the edges of the cookies. Let it set for 10 minutes at room temperature.
10. 10 Thin the remaining icing with a few drops of water until it reaches a honey-like consistency, then pour it to fill in the outline until the surface is evenly covered and glossy.
11. 11 Sprinkle on the colorful sprinkles while the icing is still wet so they stick well, then let the cookies sit at room temperature for at least 4 hours or overnight until the icing is completely set before storing.

💡 Tips

📊 Nutrition Facts / serving

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