Spiced Sugar Cones
By Ashley Cuoco
Images
Ingredients
- 3 Tablespoons salted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 3 Tablespoons whole milk
- 3 Tablespoons tahini
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour (substitute all-purpose if needed)
- ½ teaspoon cinnamon
- 4 oz. dark chocolate, melted
- Finely chopped almonds, coconut and chocolate sprinkles for dipping
- Dollop of peanut butter or mini marshmallow to prevent melting from bottom
- Salted caramel and chocolate ice cream
Procedure
Preheat oven to 325°F. Trace four circles about 5" in diameter on a piece of parchment paper fitted to the size of your baking sheet. Top with a Silpat nonstick silicone baking mat.
To make ice cream cone molds, cut a circle 10" in diameter from a piece of poster board. Cut circle into four equal quarters. Curl each quarter into a cone shape, slightly overlapping the straight edges, and secure with clear tape. Wrap each mold with aluminum foil and spray lightly with nonstick spray.
In a small saucepan, melt butter over medium-low heat. When butter has melted and begins to bubble, gently swirl pan until butter browns, about 8 minutes. Butter is done when it turns a golden color and brown bits form at the bottom of the pan. Remove from the heat and let cool for 20 minutes.
In the bowl of a stand mixer, whisk sugars, egg, milk, tahini and vanilla extract on medium speed for 2 minutes. Gently whisk in flour and cinnamon until just combined. Using a 1½-teaspoon cookie scoop, drop batter onto each circle template. Use an offset spatula to spread the batter out evenly. Cookies will be thin. Bake 6–7 minutes, rotate sheet 180 degrees and bake an additional 4–5 minutes. Baking time will vary depending on your oven. Cookie should appear just slightly underdone with lightly brown edges.
While cookies are still hot, place cone molds on top of cookie (the pointy tip of mold should be ¼" from the cookie’s edge). Use an offset spatula to gently lift and wrap the cookie around the mold. Press firmly on seam to secure. Let cone cool in mold, still upside down, on a wire rack. Repeat quickly with the remaining cookies. Let cool for 15 minutes before removing from molds.
Let baking mat cool completely before repeating this process with the remaining batter. Dip cooled cones in melted chocolate and chopped almonds or sprinkles. Scoop a teaspoon of peanut butter into bottom of cone (or plug with a mini marshmallow) and fill with your favorite ice cream. Store cones in an airtight container for up to 10 days. If cones become too soft, place in the refrigerator for 15–30 minutes to firm up.
To make ice cream cone molds, cut a circle 10" in diameter from a piece of poster board. Cut circle into four equal quarters. Curl each quarter into a cone shape, slightly overlapping the straight edges, and secure with clear tape. Wrap each mold with aluminum foil and spray lightly with nonstick spray.
In a small saucepan, melt butter over medium-low heat. When butter has melted and begins to bubble, gently swirl pan until butter browns, about 8 minutes. Butter is done when it turns a golden color and brown bits form at the bottom of the pan. Remove from the heat and let cool for 20 minutes.
In the bowl of a stand mixer, whisk sugars, egg, milk, tahini and vanilla extract on medium speed for 2 minutes. Gently whisk in flour and cinnamon until just combined. Using a 1½-teaspoon cookie scoop, drop batter onto each circle template. Use an offset spatula to spread the batter out evenly. Cookies will be thin. Bake 6–7 minutes, rotate sheet 180 degrees and bake an additional 4–5 minutes. Baking time will vary depending on your oven. Cookie should appear just slightly underdone with lightly brown edges.
While cookies are still hot, place cone molds on top of cookie (the pointy tip of mold should be ¼" from the cookie’s edge). Use an offset spatula to gently lift and wrap the cookie around the mold. Press firmly on seam to secure. Let cone cool in mold, still upside down, on a wire rack. Repeat quickly with the remaining cookies. Let cool for 15 minutes before removing from molds.
Let baking mat cool completely before repeating this process with the remaining batter. Dip cooled cones in melted chocolate and chopped almonds or sprinkles. Scoop a teaspoon of peanut butter into bottom of cone (or plug with a mini marshmallow) and fill with your favorite ice cream. Store cones in an airtight container for up to 10 days. If cones become too soft, place in the refrigerator for 15–30 minutes to firm up.
Spiced Sugar Cones
By Ashley Cuoco
Ingredients
- 3 Tablespoons salted butter
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 3 Tablespoons whole milk
- 3 Tablespoons tahini
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour (substitute all-purpose if needed)
- ½ teaspoon cinnamon
- 4 oz. dark chocolate, melted
- Finely chopped almonds, coconut and chocolate sprinkles for dipping
- Dollop of peanut butter or mini marshmallow to prevent melting from bottom
- Salted caramel and chocolate ice cream
Procedure
Preheat oven to 325°F. Trace four circles about 5" in diameter on a piece of parchment paper fitted to the size of your baking sheet. Top with a Silpat nonstick silicone baking mat.
To make ice cream cone molds, cut a circle 10" in diameter from a piece of poster board. Cut circle into four equal quarters. Curl each quarter into a cone shape, slightly overlapping the straight edges, and secure with clear tape. Wrap each mold with aluminum foil and spray lightly with nonstick spray.
In a small saucepan, melt butter over medium-low heat. When butter has melted and begins to bubble, gently swirl pan until butter browns, about 8 minutes. Butter is done when it turns a golden color and brown bits form at the bottom of the pan. Remove from the heat and let cool for 20 minutes.
In the bowl of a stand mixer, whisk sugars, egg, milk, tahini and vanilla extract on medium speed for 2 minutes. Gently whisk in flour and cinnamon until just combined. Using a 1½-teaspoon cookie scoop, drop batter onto each circle template. Use an offset spatula to spread the batter out evenly. Cookies will be thin. Bake 6–7 minutes, rotate sheet 180 degrees and bake an additional 4–5 minutes. Baking time will vary depending on your oven. Cookie should appear just slightly underdone with lightly brown edges.
While cookies are still hot, place cone molds on top of cookie (the pointy tip of mold should be ¼" from the cookie’s edge). Use an offset spatula to gently lift and wrap the cookie around the mold. Press firmly on seam to secure. Let cone cool in mold, still upside down, on a wire rack. Repeat quickly with the remaining cookies. Let cool for 15 minutes before removing from molds.
Let baking mat cool completely before repeating this process with the remaining batter. Dip cooled cones in melted chocolate and chopped almonds or sprinkles. Scoop a teaspoon of peanut butter into bottom of cone (or plug with a mini marshmallow) and fill with your favorite ice cream. Store cones in an airtight container for up to 10 days. If cones become too soft, place in the refrigerator for 15–30 minutes to firm up.
To make ice cream cone molds, cut a circle 10" in diameter from a piece of poster board. Cut circle into four equal quarters. Curl each quarter into a cone shape, slightly overlapping the straight edges, and secure with clear tape. Wrap each mold with aluminum foil and spray lightly with nonstick spray.
In a small saucepan, melt butter over medium-low heat. When butter has melted and begins to bubble, gently swirl pan until butter browns, about 8 minutes. Butter is done when it turns a golden color and brown bits form at the bottom of the pan. Remove from the heat and let cool for 20 minutes.
In the bowl of a stand mixer, whisk sugars, egg, milk, tahini and vanilla extract on medium speed for 2 minutes. Gently whisk in flour and cinnamon until just combined. Using a 1½-teaspoon cookie scoop, drop batter onto each circle template. Use an offset spatula to spread the batter out evenly. Cookies will be thin. Bake 6–7 minutes, rotate sheet 180 degrees and bake an additional 4–5 minutes. Baking time will vary depending on your oven. Cookie should appear just slightly underdone with lightly brown edges.
While cookies are still hot, place cone molds on top of cookie (the pointy tip of mold should be ¼" from the cookie’s edge). Use an offset spatula to gently lift and wrap the cookie around the mold. Press firmly on seam to secure. Let cone cool in mold, still upside down, on a wire rack. Repeat quickly with the remaining cookies. Let cool for 15 minutes before removing from molds.
Let baking mat cool completely before repeating this process with the remaining batter. Dip cooled cones in melted chocolate and chopped almonds or sprinkles. Scoop a teaspoon of peanut butter into bottom of cone (or plug with a mini marshmallow) and fill with your favorite ice cream. Store cones in an airtight container for up to 10 days. If cones become too soft, place in the refrigerator for 15–30 minutes to firm up.