Recipe: Sugar Cones

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
published Jul 28, 2006
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

With all the talk about ice cream lately, we wouldn’t want you going out and buying cones, which often have shortening, artificial flavourings and preservatives. Here’s a very simple way of making your own. This is a great accompaniment to your original ice cream recipe that you’re submitting to the contest, don’t you think?

Sugar Cones
makes 16 cones

6 tablespoons (3/4 stick) butter, softened to room temperature
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
2 egg whites

Preheat oven to 400° F. Grease four cookie sheets.

In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, then stir in flour.

In a separate bowl, beat egg whites until frothy. Blend into butter mixture.

Place four spoonfuls of dough on each of the four cookie sheets with a few inches of space in between. You should use up all the batter doing this; if you don’t, distribute the remaining batter equally among the sixteen mounds. Place a plastic sheet or heavy plastic bag on top of each scoop of dough and roll out to thin circle 1/16 to 1/8 inch thickness, making sure the circles do not intersect.

Bake one sheet at a time for 5-6 minutes, or until edges are just barely colored. Remove from
oven and quickly release each wafer from cookie sheet with a metal spatula.

Shape each into a cone by rolling with one end tighter than the other. As they cool, the cones will become hard.