Ice Cream Scoop Cookies

Ice Cream Scoop Cookies

Here's a fun summer baking activity for your tween or teen by Sugar and Salt Cookies (www.sugarandsaltcookies.com) with slight modifications. 

Ice Cream Scoop Cookies

2.5 cups all-purpose flour
1.5 tsp baking powder
2 Tbsp cornflour
3/4 tsp salt
1.5 cups unsalted butter, room temp
3/4 cup sugar
1 large egg
2 tsp vanilla extract

Food dye

White chocolate (optional) or icing

In a bowl, whisk together the flour, baking powder, cornflour and salt. In a stand mixer beat the butter and sugar on high for 2 minutes. Add the egg and vanilla and mix for 1 minute. Pour the dry ingredients into the bowl and mix on low until combined. Divide the dough into bowls, depending on how many colors you want. Color each one and then place all the batches together in a bowl. Cover with plastic wrap and chill in the fridge for 30 minutes. Use an ice-cream scoop to make balls (method in video) and place on a tray lined with baking paper. Place the tray in the freezer for 1 hour. Pre-heat the oven to 375F. Bake the cookies straight from the freezer for 10 minutes, rotating the tray half way through. Allow them to cool completely on the tray.

Optional: Fill a piping bag with melted white chocolate and drizzle over the top of each cookie, followed by sprinkles

Enjoy 💗😘