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These ice cream scoop cookies with chocolate chips taste so tender and crumbly that they practically melt in the mouth. Visually, they are an extraordinary eye-catcher on the cookie plate. The ice cream scoop cookies are also very easy and quick to make. You can make them in different flavors and surprise your loved ones with them. You can find a detailed ice cream scoop chocolate chip cookies recipe with the exact quantities and step-by-step instructions below.
What are ice cream scoop cookies?
As their name suggests, ice cream scoop cookies have the appearance of real ice cream scoops. They are made from shortcrust pastry that can be refined as desired, just like ice cream. Using an ice cream scoop, balls are scooped out of the dough onto a baking tray and baked.
Available in different flavors
You can prepare these special cookies in many different flavors, similar to the edible cookie dough. The recipe is therefore very versatile and can be modified as required.
I made the cookies with vanilla flavor and chocolate chips. Instead of dark chocolate, as in my recipe, you can also use milk chocolate or white chocolate.
You can also make chocolate ice cream scoop cookies. To do this, replace some of the flour in the recipe with the same amount of cocoa powder.
Refreshing and very aromatic lemon flavored ice cream scoop cookies, similar to the lemon butter cookies, the Sicilian almond cookies or the lemon crinkle cookies. Mix fresh lemon zest into the dough.
You can also refine the cookies with various nuts or colorful sugar sprinkles. There are no limits to your imagination.
Vegan ice cream scoop cookies
You can easily make vegan ice cream scoop cookies with my recipe. The shortcrust pastry contains no eggs. Instead of animal butter, use vegan butter or margarine, as in the Anzac Biscuits or chocolate vanilla cookies recipe. All other ingredients are already plant-based.
Enjoy in a variety of ways
The ice cream scoop cookies sweeten the Advent season even more. Alongside the other fancy cookies, they are an eye-catcher on the cookie plate. They also make an unusual gift from the kitchen, just like the tree stump cookies and the chocolate pine cone cookies.
But this cookies also taste delicious all year round, alongside the flourless oatmeal cookies and the butter cookies. Your guests are guaranteed to be delighted with the sweet treat at a party. You can also serve them at a kids birthday party.
The ice cream scoop cookies are also ideal for an ordinary tea party with the family. This is because they are very quick to make, just like the apple cookies and the walnut ghriba. They are just as perfect for snacking between meals.
These cookies are
- very crumbly,
- buttery,
- tender,
- sandy,
- with chocolate chips,
- incredibly delicious,
- in the form of ice cream scoops,
- aromatic,
- without eggs,
- quick and easy to make,
- delicious all year round,
- ideal for the Advent season,
- perfect as a gift,
- sweet eye-catcher on the cookie plate,
- available in different flavors,
- a popular trend pastry.
How to make ice cream scoop cookies: tips and tricks
- Use tasteless vegetable oil, such as sunflower oil or rapeseed oil.
- You can adjust the amount of powdered sugar to taste.
- The amount of flour specified in the recipe may vary. Add as much flour to the butter mixture in portions until you have a soft, no longer sticky dough.
- Instead of dark chocolate, you can use milk chocolate or white chocolate.
- Instead of chopping chocolate, you can use ready-made chocolate chips.
- You can simply leave out the chocolate chips and make regular vanilla cookies.
- Don’t bake the cookies for too long. They must not turn brown so that they look like ice cream scoops.
- The cookies are very fragile and may fall apart while they are hot. Let them cool on the baking tray before you touch them.
- You can find out how to modify the recipe for different flavors in the article above.
Did you make the ice cream scoop cookies using this recipe? I look forward to your result, your star rating and your comment below on how they turned out and tasted.
Try out these other cookie recipes:
- Glagoliki – recipe for famous Soviet mini cookies
- Orange roll cookies – fluffy with fresh orange
- Peppermint cookies – exotic cookies with fresh mint
Ice cream scoop cookies
Equipment
- ice cream scoop
Ingredients
- 120 g butter room warm
- 60 g powdered sugar
- 50 ml vegetable oil
- 30 g cornstarch
- approx. 250 g flour
- 50 g dark chocolate
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Roughly chop dark chocolate.
- Combine softened butter, powdered sugar, vegetable oil, vanilla and salt in a mixing bowl.
- Add cornstarch and mix briefly.
- Add flour in batches and knead briefly and quickly to form a soft shortcrust dough.
- Carefully knead the chopped chocolate into the dough.
- Use an ice cream scoop to make half-spheres of dough and place them on a baking tray lined with baking paper.
- Bake the ice cream scoop cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes until they are cooked on the inside but remain light on the outside, then leave them to cool on the baking tray.
Notes
- Use tasteless vegetable oil, such as sunflower oil or rapeseed oil.
- You can adjust the amount of powdered sugar to taste.
- The amount of flour specified may vary. Add as much flour to the butter mixture in portions until you have a soft, no longer sticky dough.
- Instead of dark chocolate, you can use milk chocolate or white chocolate.
- Instead of chopping chocolate, you can use ready-made chocolate chips.
- You can simply leave out the chocolate chips and make regular vanilla cookies.
- Don't bake the cookies for too long. They must not turn brown so that they look like ice cream scoops.
- The cookies are very fragile and may fall apart while they are hot. Let them cool on the baking tray before you touch them.
- You can find out how to modify the recipe for different flavors in the article above.
- Note the detailed tips and tricks for making the ice cream scoop cookies at the top of the post.
If you are using Pinterest, you can pin the following picture:
