It’s almost a shame to call it a recipe, it’s more of a usage tip than a recipe. Use the mini cupcake/muffin pan to make a cone with sugar cookies. HA!
What’s new about this? The side. Instead of using the usual side, I turned the pan over, leaving the base in the “cup” as if it were a mold. No, no, it’s not my idea. I couldn’t even find the origin, many sources point to Wilton (a manufacturer of confectionery products), but I had seen it somewhere before, I think.
Regardless of the origin, the idea works. In my case, I used sugar cookie dough. The most basic pasta there is, at the end of the post.
You can use any, however, just be careful with very buttery doughs. They may not support their own weight and break when baking.
I say this because I used two different masses (they were kind of living in the freezer), one was suggested and the other was sweet pie dough that melted, these are the little cups with holes in them.
It’s much less work than the conventional way and, for some reason I don’t know, I find it so much more fun!
Cookie cone step by step
- Roll out the dough to a thickness of 0.5cm and cut out a circle measuring 6cm (diameter).
- Cover the mold cup, adjusting it to make it look nice. You could also cover it by pressing the dough against the cup, it just looks more rustic and has a less delicate finish. And more than necessary: non-stick pan.
- Heat the oven to 180ºC and bake for 10-12 minutes. Light golden on the surface. The ones with holes are the softest dough.
- Leave to cool in the pan for 5 minutes and remove carefully. Place on a wire rack to finish cooling. And then, just fill it with whatever you want… there’s no shortage of options.
Sugar Cookies: Decorated cookie dough
Makes: 10 – 15 units, depending on the format
- 226 g butter without salt (chilled; can be with or without salt)
- 200 g refined sugar
- 1 ovo
- 420 g wheat flour
- 3/4 teaspoon vanilla extract (or essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC if you are going to bake straight away.
- Beat the butter and sugar until very creamy, about 5 minutes.
- Add the egg, vanilla and mix well to combine.
- Add the flour and mix well.
- The dough will be crumbly, bring it together with your hands. It can be placed in the refrigerator if it is too hot.
- Roll out the dough to a thickness of between 3-4mm and place in the freezer to firm up.
- Cut into the desired shape and place in the freezer for 5 minutes.
- Bake for about 10-12 minutes, it should be slightly golden around the edges. Very lightly.
- Adapted: Vanilla-Almond Sugar Cookies
- Yeast: if you want a more airy biscuit, you can add about 3g of chemical yeast (1 tsp). Depending on your oven, bubbles may form on the surface of the cookie.
