Ice Cream Scoop Cookies

I was watching the food network tonight and someone had made chocolates that looked like a scoop of ice cream. Somehow that reminded me that I needed to send a sweet treat to school tomorrow, and these are what I came up with. They are soft in the middle, and you need to let them harden a little bit on the baking sheet before you move them. I used sprinkles on the top, but they’d be good too with a little melted chocolate or candy melts poured over the top and drizzled down to look like syrup.

Ice Cream Scoop Cookies


  • 1 cup margarine, not softened
  • 1 cup sugar
  • 1 package jello mix (4 serving size)–I used strawberry
  • 1 egg
  • 2 teaspoons vanilla
  • 2 teaspoons baking powder
  • 3 cups flour
  • Sprinkles


  1. Preheat oven to 400.
  2. Cream margarine, sugar and jello mix together. Add egg, vanilla and baking powder and mix until blended. Add flour. The dough will be stiff but if you have a kitchen aid mixer, it will be able to mix it.
  3. Shape it (see below) and place on an ungreased cookie sheet, about an inch apart.
  4. I used a tablespoon measuring spoon to scoop my cookie dough. If you have a cookie scoop, that would be even better. Leave some of the edges to make it look more like a scoop of ice cream. Press sprinkles gently onto the tops.
  5. Bake for 6 minutes. After you remove them from the oven, let them cool on the baking sheet for a few minutes, or until you can move them without disturbing the shape of the cookie.

Comments (1)


These sound (and look) adorable. Can't wait to try them! Is there a benefit to using margarine instead of butter? Or can you switch them out? I know butter tends to spread more...?