I am SO excited for today’s post! Me and some of my uber talented blog friends are having a party and you’re invited! We are sharing some fabulous fake-outs and I can’t wait for you to see what everyone cooked up!
When it’s super hot outside I crave ice cream – big time. And it’s been hot here this summer, so you would be correct in assuming that I’ve eaten a lot of ice cream. Even when baking cookies, ice cream was my inspiration.
Aren’t these scoops of ice cream cookies cute?? This recipe is so fun because you can divide the dough and add whatever colors and flavors your heart desires. I made three varieties: Coconut chocolate chip, Raspberry Chip, Bubblegum, and Vanilla. They were all so yummy but the flavor possibilities are endless – what kind would you make? What flavor of ice cream is irresistible to you?
Ice Cream Scoop Cookies
by: Back For Seconds
- 1/2 cup softened butter
- 2/3 cup oil
- 2 cups sugar
- 1 tsp vanilla
- 2 tsp baking powder
- 4 eggs
- 4 1/2 cups flour
- food coloring
- flavored extracts of your choice
- chocolate chips or any add ins of your choice
Pre heat oven to 350*
In a large mixing bowl beat butter, oil, and sugar. Add in vanilla and eggs, one at a time beating after each addition. Slowly add in baking powder and flour until well combined. Divide dough into as many flavors/colors you want to make and add the appropriate add ins. (If adding chocolate chips, do so after scooping to give a clean look.) Scoop out heaping spoonfuls with a mini ice cream scooper onto a baking sheet and freeze for an hour. Once frozen bake at 350 for about 15 minutes. Cool completely before storing in an airtight container. Enjoy!
Now go check out these other Fabulous Foodie Fake-Outs and say “hi” for me!