Being a baker and decorator of sugar cookies, I think it’s rather cool that my birthday falls on National Sugar Cookie Day in the United States. It doesn’t matter to me that here in Canada we don’t actually have a National Sugar Cookie Day, I’m celebrating it anyway! Last week my son sent me a picture of a cute little dessert idea that he found online. I don’t think I’ve heard of it before and as soon as I saw it I knew exactly what I was going to make to mark this day of dual celebrations.
In doing further research after seeing the picture, I discovered that Wilton has a recipe and a pan for making this fun little treat and a few others around the internet have also posted their versions of this dessert. I decided that I would use my own sugar cookie recipe to make these and I’m sure all sugar cookie bakers will choose to use their own favourite recipe as well. Just add 1/2 cup of chocolate chips as the final ingredient. In no time at all you will be ready to serve up your favourite ice cream sundaes in these fun sugar cookie ice cream cups. As for not having the same pan that Wilton calls for…well any baker knows that improvisation is a tool of the trade. Scooch on over waffle bowls, some competition has arrived!
Most of the recipes I’ve seen for these sugar cookie ice cream cups calls for chilling your dough. I never chill my cookie dough as I always make it with cold butter straight from the fridge and cut up into cubes. It’s ready to roll immediately between two sheets of parchment paper with a light dusting of flour.
Prior to rolling out your dough, you’ll want to prep the pans you will be using to make these cups. I used my medium muffin tins and covered each of the bottom of the tins with Crisco before dusting with flour. I then cut pieces of Tin Foil and covered every second muffin cup with the foil. This is done to allow room for your cookie cups to rise during baking without touching one another.
Roll out your sugar cookie dough to 1/4″ inch thickness. I roll my dough between dowels that are 1/4″ inch thick. You can also use the rolling pins rings. Some of you will be able to just eyeball your thickness and get it right. Once your dough is rolled out, cut out 4″ circles.
I then held the 4″ rounds and manipulated each one as I would my pizza dough, just to stretch it out a little before placing over the muffin cups. As you place it over the the muffin cup, press down gently on the top and sides of each section of cookie dough. Bake in your oven at 350° for 12 to 15 minutes.
When your sugar cookie cups are done, remove and let cool on the muffin pans for approximately 10-15 minutes. You can then lift the bowls, foil and all from the muffin tin and gently peel away the foil from the inside of the sugar cookie cups. Once the foil has been removed, let the bowls cool completely before creating your ice cream treats.
I think that an ice cream sundae served up in a vanilla bean chocolate chip sugar cookie bowl is the perfect way to celebrate a National Sugar Cookie Day that happens to fall early in July. It also a great little birthday dessert! In fact, I may just forego my birthday cake altogether and have two of these. By the way, if you like the look of that Magic Shell Chocolate Sauce you can thank Georgia for it.
Have a Wonderfully Delicious Day!