Getting Ready for the Fourth of July

Marshmallow Ice Cream Cone Cookies

Marshmallow Ice Cream Cone Cookies


  • 1 package (about 16 oz.) refrigerated sugar cookie dough
  • 6 ice cream sugar cones, broken into pieces
  • 1 container (about 16 oz.) white frosting
  • 1 package (about 10 oz.) colored miniature marshmallows
  • Colored sprinkles


Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.

Makes 1 ½ dozen cookies

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


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