Waffle Cone Gelato Sandwich Cookies (Cookie of the Month)
Have you ever seen such a beautiful sight? July’s Cookie of the Month is a waffle cone Gelato Sandwich Cookie to go along with “The Lizzie McGuire Movie” and it is what dreams are made of!
Servings: 30 cookies
Ingredients
- 3/4 cup (167g) salted butter softened
- 3/4 cup (185g) packed brown sugar
- 1/3 cup (76g) granulated sugar
- 2 eggs
- 1/2 tbsp vanilla
- 2 1/3 cups (354g) all-purpose flour
- 9 waffle cones crushed to a coarse powder (1 1/2 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar.3/4 cup (167g) salted butter, 3/4 cup (185g) packed brown sugar, 1/3 cup (76g) granulated sugar
- Scrape the sides and add in the eggs and vanilla.2 eggs, 1/2 tbsp vanilla
- Add the flour, crushed waffle cones, baking soda, baking powder and salt. Mix until a soft dough forms.2 1/3 cups (354g) all-purpose flour, 9 waffle cones, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- Scoop the dough into 1 1/2 tbsp portions and arrange on the prepared baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes. DO NOT OVER COOK. They won't turn golden brown, they should expand and flatten slightly and no longer look wet on top when you pull them out. Allow them to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Create sandwiches by scooping your favorite gelato and sandwiching it between two cool cookies. Enjoy!
Nutrition
Calories: 4768kcal | Carbohydrates: 752g | Protein: 77g | Fat: 161g | Saturated Fat: 95g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 42g | Trans Fat: 6g | Cholesterol: 709mg | Sodium: 3855mg | Potassium: 1335mg | Fiber: 16g | Sugar: 277g | Vitamin A: 4909IU | Calcium: 450mg | Iron: 33mg
