I must confess that one of my favorite cookies to enjoy as well as bake up are home-made, buttery shortbread cookies and because these cookies have a special place close to my heart and palate–here is my basic shortbread cookie recipe but with a twist. My “Ice Cream Cone, Sugar-Free Shortbread Cookies.“

I’m sure judging from the recipe title of this post, you’ve already figured it out what the twist is. That’s right. It’s using crispy ice cream cones.

The ice cream cones used in this recipe are the traditional ones and are crushed, added to the cookie dough as well as pressed into the tops before baking.

In this particular recipe, they are lightly sweetened and sugar-free. Of course, that part is totally optional. However, no matter how you bake these delicious shortbread cookies up, the ice cream cones add an additional crispiness on the cookie tops as well as the insides on these already slightly crunchy cookies, with that still melt-in-your-mouth bite.

RECIPE

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Ice Cream Cone, Sugar-Free Shortbread Cookies

Extra Crispy and Delicious Melt-In-Your-Mouth Shortbread Cookies, Topped and Chocked full of crushed Ice Cream Cone pieces.

Course cookies, Dessert

Keyword cookie desserts, cookie recipes, cookies, icecream cone shortbread cookies, shortbread cookies

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 Cookies

Ingredients

• 1-1/2 cups White Flour unbleached
• 1/4 tsp Salt
• 1 stick or 8 tbsp Butter unsalted
• 1 cup and 2 tbsp Allulose or White Sugar if preferred
• 1 tsp Vanilla Extract
• 3/4 cup Ice Cream Cones, (2) crushed

Instructions

1. Combine flour, salt and most of the crushed ice cream cones. into a medium bowl. Set aside. NOTE: Be sure to leave about 1/4 cup of the crushed ice cream cone pieces for the tops of the cookies.

2. In another mixing bowl, cream together the softened butter and sugar.

3. Next, add in the vanilla and continue mixing.

4. Add the flour mixture into the creamed sugar and butter in batches, mixing until a crumbly dough forms. NOTE: Test by pinching to make sure it sticks together.

5. Form the dough into a round disc. Place into Saran wrap and refrigerate the cookie dough for a minimum of 30 minutes.

6. Roll out the cookie dough. Then press the ice cream cone crumbles onto the top of the dough and roll over it once more. Using a cookie cutter, shape to make 16 cookies. Place and separate cookies on a parchment lined baking sheet.

7. Preheat oven at 350 degrees and bake for 15 to 20 minutes or until lightly golden brown.

Recipe Notes

Whenever possible, use organic ingredients.