Ice Cream Waffle Cone Cookies with Glaze

Ingredients:

Sugar cookie dough

• 2 and 1/4 cups all-purpose flour, plus extra for the work surface
• 0.5 tsp baking powder
• 1/4 teaspoon fine salt
• 165 g butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg, plus 1 beaten egg for brushing
• 1 tbsp vanilla extract
• 2 tsp cocoa powder
• 3 drops red gel food coloring
• 4 drops of beige gel food coloring
• 1/4 cup semi-sweet chocolate chips
• Rainbow sprinkles, for decoration
• Small chocolate drops, for decoration

Royal icing

• 1 and 3/4 cups powdered sugar
• 1 tbsp. dry egg white

Preparation:

1. CookieIn a medium bowl, combine the flour, baking powder, and salt. In a larger bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3-5 minutes. Beat in 1 egg and vanilla thoroughly. Reduce the mixer speed to low, add the flour mixture, and beat until smooth.
2. Turn the dough out onto a work surface and knead it. Set aside 3/4 cup (you'll need it for the "horns"). Place 1/2 cup of dough in a medium bowl, add the cocoa powder, and mix thoroughly (this will become the "chocolate ice cream"). Place 1 cup of dough in a medium bowl, add 1 drop of red food coloring, and mix thoroughly (this will become the "strawberry ice cream"). To the remaining 2 teaspoons of dough in a small bowl, add 2 drops of red food coloring and mix thoroughly (these will become the "cherries").
3. HornLightly flour your work surface. Roll the reserved 3/4 cup uncolored dough into a 25-cm log. Press the dough lengthwise, creating an isosceles trapezoid shape. To flatten the sides and top, press a ruler against them. The top of the trapezoid should be about 2.5 cm wide and the bottom about 6 mm; the sides should be about 2.5 cm high. Place the resulting log on plastic wrap.
4. Press the dough upside down against the side of a loaf pan. If you have two loaf pans, place them side by side, upside down, along the long sides. Cover with plastic wrap long enough to cover both pans, with a little extra. Press the dough for the future "horns" onto the plastic wrap between the two pans. Smooth out the tops.
5. Strawberry ice creamRoll the pink dough into a 28-cm sausage shape. Using a ruler, flatten one side of the sausage, creating a semicircle shape. The dough will spread as you shape it; the flat side should be about 3.5 cm wide. Brush the flat side with egg wash and press it onto the top of the "horn."
6. Chocolate ice creamRoll 1/2 cup of chocolate dough into a 28cm long log. Using a ruler, flatten one side to create a semicircle shape. The dough will spread out as you shape it. The flat part should be about 2cm wide. Brush it with egg wash and press it onto the top of the strawberry ice cream.
7. CherriesRoll 2 teaspoons of red dough into a 30-cm-long log. Brush one side with egg wash and press it onto the top of the "chocolate ice cream." Wrap the resulting structure completely in plastic wrap and place in the freezer to harden, about 30 minutes.
8. Position oven racks in the upper and lower thirds of the oven. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
9. Using a very sharp knife, trim 1/4" (6 mm) off each end of the sausage shape to reveal the ice cream cone shape. Cut into 1/4" (6 mm) slices. Arrange the slices on the prepared baking sheets, spacing them about 1/4" (4 cm) apart. Bake for 10-12 minutes, until the cookies are crisp and the bottoms are starting to brown. Rotate the baking sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
10. Royal icingMeanwhile, combine the powdered sugar and dry egg whites in a large bowl. Add 2 tablespoons water and beat with a mixer on medium-high speed until stiff, glossy peaks form, about 2 minutes (add up to 1 tablespoon more water if needed). Transfer half of the frosting to a small zip-top bag. Add beige food coloring to the remaining frosting and beat on low speed until the color is incorporated.
11. Transfer the glaze to another zip-top bag. Pour the chocolate chips into a small microwave-safe bowl and melt them until smooth. Microwave in 30-second intervals, stirring after each. It will take about a minute for the heated chocolate to melt any remaining pieces. Pour the chocolate into a third small zip-top bag.
12. Snip a small corner off each bag. Pipe white icing onto the "chocolate ice cream," mimicking whipped cream. Sprinkle a few sprinkles on top. Pipe a few dots of chocolate onto the "strawberry ice cream" and adhere chocolate chips to them. Pipe beige icing in a crisscross pattern over the "cone," mimicking a wafer. Let the icing and chocolate set completely at room temperature before serving; this will take about 15 minutes.