Ice Cream Cone Slice-and-Bake Cookies

Level: Intermediate
Yield: about 24 cookies
Nutritional Analysis Per Serving (1 of 24 servings): Calories 189, Total Fat 7 g, Saturated Fat 4 g, Carbohydrates 31 g, Dietary Fiber 0 g, Sugar 21 g, Protein 2 g, Cholesterol 30 mg, Sodium 39 mg
Total: 3 hr (includes freezing time)
Active: 1 hr

Beat the summer heat with these delightful ice cream cone slice-and-bake cookies! Roll and shape the vibrant dough for adorable, irresistible treats that capture the joy of ice cream in every slice. Get creative in the kitchen and wow your friends with homemade magic.

Sugar Cookie Dough:

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg, plus 1 egg beaten for egg wash
1 tablespoon vanilla extract
2 teaspoons unsweetened cocoa powder
3 drops really red gel food coloring
4 drops beige gel food coloring
1/4 cup semisweet chocolate chips
Rainbow sprinkles, for decorating
Mini chocolate chips, for decorating

Royal Icing:

1 3/4 cups confectioners' sugar
1 tablespoon meringue powder

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while baking these fun cookies!

For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low and add the flour mixture; beat until just combined.
Turn the dough out and bring it together. Reserve 3/4 cup dough for the cone. In a medium bowl, mix 1/2 cup dough with cocoa powder for chocolate ice cream. In another bowl, mix 1 cup dough with 1 drop red food coloring for strawberry ice cream. Mix remaining 2 teaspoons dough with 2 drops red food coloring for the cherry.
For the cone: Lightly dust a work surface. Roll reserved 3/4 cup uncolored dough into a 10-inch log. Shape into an isosceles trapezoid (top 1 inch wide, bottom 1/4 inch wide, sides 1 inch tall) using a ruler. Place on plastic wrap, prop against a loaf pan (or between two upside-down pans) to hold shape, and flatten top.
Strawberry ice cream: Roll pink dough into an 11-inch log; flatten one side to a half-circle (flat side 1 1/4 inches wide). Brush flat side with egg wash and press atop cone.
Chocolate ice cream: Roll chocolate dough into an 11-inch log; flatten one side to a half-circle (flat side 3/4 inch wide). Brush with egg wash and press atop strawberry.
Cherry on top: Roll red dough into a 12-inch rope. Brush one side with egg wash and press atop chocolate. Wrap entire log in plastic wrap and freeze until hard, about 30 minutes.
Position oven racks in upper and lower thirds; preheat to 350F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of log to reveal shape; slice into 1/4-inch-thick cookies. Arrange 1 1/2 inches apart on sheets. Bake, rotating halfway, until crisp and lightly browned on bottom, 10 to 12 minutes. Cool on sheets 10 minutes, then transfer to rack.
Royal icing: Combine confectioners' sugar and meringue powder in a large bowl. Add 2 tablespoons water; beat on medium-high until thick and glossy, 2 minutes (add up to 1 more tablespoon water if needed). Transfer half to a small resealable bag. Add beige coloring to remaining icing and transfer to another bag. Melt chocolate chips in microwave (30-second intervals, stirring); transfer to third bag.
Cut tiny holes in bag corners. Pipe white icing on chocolate for whipped cream; add rainbow sprinkles. Dot strawberry with chocolate and top with mini chips. Pipe beige crisscross on cone. Let harden at room temperature, about 15 minutes. Enjoy your stunning creations!

Cook's Note: When measuring flour, spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)