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These rainbow ice cream cookies look adorable, taste amazing and won’t melt if you leave them out of the freezer. Whip these up in a flash and stick them on top of mini ice cream cones for a throw-back dessert that looks and tastes just like childhood.

RAINBOW ICE CREAM COOKIES

WHAT YOU NEED

  • 250 grams (8.8oz) unsalted butter, softened
  • cup sugar
  • 1 large egg, at room temperature
  • teaspoon bubblegum flavouring
  • cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

WHAT YOU DO

  1. Cream butter and sugar until light and fluffy. Add eggs and flavouring. Mix well.
  2. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
  3. Wrap in plastic wrap, and let chill for 30 minutes.
  4. Preheat oven to 165°C / 330°F.
  5. Using a one tablespoon measure, or an ice cream scoop, make ice cream scoop shapes, cutting off excess with a bread knife.
  6. Bake on a cookie sheet lined with parchment paper for 16 minutes or until just beginning to move with ease on the parchment paper.
  7. Let stand and cool for 10 minutes, and then transfer to a wire cooling rack.
  8. Stick the finished cookies onto mini ice cream cones, or eat them as is!

Recipe adapted from Cake Style