• 2 c (4 sticks) unsalted butter
  • 2 c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tsp baking powder
  • 1 tsp salt
  • 6+ c (24 oz) Better Batter Gluten Free Flour
  • Three small bowls for separating cookie dough flavors
Mix-ins if not doing all vanilla: 2-4 Tbl cocoa powder, small box of strawberry-flavored gelatin powder (or use any other mix-ins to get the flavor you wish!) Gluten Free ice cream cake cones - I found some by Edward and Sons at the health food store called Let's Do...Gluten-Free Ice Cream Cones


This recipe works best using a stand mixer fitted with a paddle attachment because the dough will need to be very thick and almost dry to achieve the ice cream scoop look. Prepare the dough. In the bowl of a stand mixer, cream the butter and sugar on medium speed 1-2 minutes or until well combined, and light and fluffy. Scrape down the bowl with a spatula and add in the eggs and vanilla. Beat well to combine. Add in the dry ingredients: baking powder, salt, and 6 cups of flour and mix well. Scrape down the sides of the bowl again and test the dough for texture. It should be pretty dry and possibly not hold together too well (like crumbs for a crumb topping) without pinching it into a ball. Add more flour a tablespoonful at a time if extra flour is needed. It should not feel tacky or gritty from the butter and sugar, but pretty soft/smooth from incorporating the flour. If the flour ratio is off then the cookies will spread and we want them to hold their shape. Flavor the dough. If you want to do all vanilla ice cream cookie dough then skip this step. Otherwise, divide the dough into 1-3 even portions: for vanilla, chocolate, and strawberry. Put the vanilla dough in separate bowl and set aside. In another bowl put a second portion aside for chocolate. Keep a third portion for strawberry in the mixer and add the contents of the gelatin powder packet and mix well. It may look crumbly, which is what you want. You can squish it back together by hand when you scoop it. Put the strawberry flavored cookie dough in a third bowl. Add the last portion of cookie dough back into the mixer and add 2-4 Tbl cocoa powder and mix well to combine. Again, it will look crumbly which is what you want and likely be difficult to incorporate all of the cocoa powder. Scoop and freeze. Using a standard-sized ice cream scoop, pack cookie dough tightly, leaving a little overhanging the edges. Scoop out onto a parchment lined baking sheet about 1-2 inches apart. The shaped cookie dough should hold the rippled edges like a scoop of real ice cream. Continue scooping until you have used up the dough for all three flavors. With this size recipe I ended up with 7-8 standard scoops of each flavor. A mini scoop would be cute too. Place the pan of shaped scoops of cookie dough into the freezer for at least one hour, or until frozen hard. These cookies must be baked from frozen. Bake. When ready to bake the cookies, preheat the oven to 350 degrees. If the dough was dry enough and frozen hard these cookie should not spread at all. Pull pan from the freezer and place directly into the oven. Bake on the parchment lined baking sheet 8-12 minutes for the standard size scoop or 5-8 minutes for a mini scoop. Do not let cookies brown on the bottom. Remove from oven and cool completely on the baking sheet. Enjoy. Place baked ice cream cookies on cake cones or in a bowl and top with chocolate sauce, sprinkles, and a maraschino cherry! Happy April Fools Day!