Ice Cream & Cupcake Funfetti Cookies

Here’s a bit of decorated sugar cookie inspiration for you! In this post you’ll find how I made these cupcake and ice cream cone sugar cookies, but let’s be serious. This post is less about that and more about an excuse to post these fun .gifs that I spent wayyyy too much time creating! 🙂

I made cookies for my recent confetti party that you’ve been reading so much about. What better cookies to have for a confetti party than funfetti sugar cookies decorated in the shape of my favorite desserts? 

As you may guess, it’s easy to turn any sugar cookie recipe into funfetti cookies. All you need to do is toss in a handful of sprinkles. Boom. Instant increase in the fun factor.

On the other hand, icing sugar cookies is much more time consuming. For me though, it’s almost meditative. There’s something about the repetitive piping of each of the different sections that I really enjoy! That being said, make sure you have several hours set aside to do decorated cookies like this. Every time I do cookies they get better, so don’t be frustrated if your cookies aren’t perfect the first time! You have to stick with it.

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Ice Cream & Cupcake Funfetti Cookies

Print Recipe

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• Author: Kelly Egan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 24 Cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• Your favorite sugar cookie dough
• 3/4–1 cup Rainbow Sprinkles (jimmies)
• Royal Icing (recipe here as well as a tutorial for working with royal icing)

Special Equipment:

• Cupcake Cookie Cutter
• Ice Cream Cone Cookie Cutter
• Disposable Piping Bags
• Gel icing coloring
• Ateco 4 piping tip or similar for outlining and flooding
• Ateco 261 Piping Tip or similar for fine details

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Instructions

1. Stir sprinkles into your favorite sugar cookie recipe to make funfetti cookies (That’s it. So easy!)
2. Roll out cookies and cut out using cookie cutters. Bake according to recipe directions. Tip: to preserve shape, chill in freezer for 20 minutes prior to baking.
3. Make royal icing and partition into several small bowls. Tint with gel food coloring as desired. Thin the icing, a few drops of water at a time. When you run a knife through it, it should take about 10 seconds for the mark to disappear. Fill your piping bags with some of the icing. Cover the remaining icing with plastic wrap to avoid drying out.
4. Using even pressure in one long line, outline each section of your cookie. For me this was the frosting and the cupcake base for the cupcake cookie and the ice cream and cone for the ice cream cookie.
5. Next, thin the icing still in the bowl with a few more drops of water until the mark a knife leaves disappears in 5-6 seconds. Refill the piping bags with the thinned icing and ‘flood’ the outlined shapes. Shake each cookie back and forth vigorously a few times so the icing settles evenly.
6. Sprinkle rainbow jimmies or other sprinkles into the cupcake frosting and ice cream sections before they set.
7. To make the details, in this case the ice cream cone pattern, mix up a new batch of thick ’10-second’ icing in a color that is slightly darker than the cone. Pour into a piping bag fitted with an Ateco 261 piping tip.

P.S. – Like these decorated funfetti cookies? Check out these other DIYs from my confetti party:

Vanilla Cupcakes with a Colorful Surprise
A Colorful Confetti Party & Accordion Fold Backdrop
Colorful DIY Cake Platters
Polka Dot Serving Platters
White Chocolate Dipped Pretzels & Oreos
Confetti DIY Photobooth