If you’re making them with little ones you can easily just go for the straight cone as it’s less difficult to roll in melted chocolate and sanding sugar, and you don’t have to cut the sugar cone. I’m going to be honest and warn you that black sanding sugar is MESSY! So best to work on a baking sheet and contain the chaos! When I’m working on the cookies I just pop them into the freezer to set quickly and I’ll tell you, you will be microwaving your chocolate from time to time as it cools while you’re doing the various steps.
I used fondant for the bands and buckles. Originally I was going to pipe them with buttercream but realized that piping onto sanding sugar would be a nightmare! I just happened to have gold leaf hanging around so I added that to the buckles for some extra sparkle but you could use yellow fondant for a similar look. I also stopped mixing the pink and blue food coloring into the fondant before they were fully incorporated and I love the tie dye effect!
A perfect Halloween treat filled with candy as an added surprise!
- 1 cups unsalted butter at room temperature
- 1 cups sugar
- 1 large eggs
- 2 cups all-purpose flour
- 3/4 cups cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp almond extract
- 8 ice cream cones sugar
- 1 cup semi sweet chocolate
- 1 1/2 cup sanding sugar black
- 1 package M&Ms or your choice of candy
- 3 tbsp fondant
- red and blue food coloring
- gold leaf or gold dusting powder
- Preheat oven to 350 degrees.
- Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
- Add eggs and mix and scrape the sides of the bowl.
- Stir in vanilla.
- Sift together flour, cocoa and salt.
- Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
- The dough is ready when it sticks to the paddle mixture. Do not over mix.
- Roll out the dough between 2 pieces of parchment paper.
- Put on a baking sheet and refrigerate for 1 hour.
- Use a cookie cutter to cut out shapes.
- Refrigerate pieces again for about 20 minutes.
Bake for 8-12 minutes or until centers are set.
- Let cool.
- Add red and blue food coloring to fondant (mixing more will give an even color. Mixing less will give a tie dye look)
Roll out and cut bands for the hat.
- Cut out a buckle shape. You can either color the fondant yellow before rolling or you can use gold leaf or gold luster powder to create the buckle.
Cut off the end of an ice cream cone.
- Cover cone in melted chocolate, then in sanding sugar.
- Attach tip, chill in freezer to set.
- Pipe melted chocolate onto the cut edge of the cone
- Fill with candy of your choice (I chose m&ms)
- Dip the edge in chocolate and attach to cookie.
Brush melted chocolate onto cookie.
Sprinkle sanding sugar.
Attach band and buckle.
Hope you enjoy! And if this all seems like too much work, just make the chocolate sugar cookies, they’re SOOOOOO GOOD! I ate about four cookies raw 😳