Chocolate-Gilded Danish Sugar Cones
Submitted by tyk
Crisp Danish sugar cookies shaped into elegant cones while still warm, then dipped in melted bittersweet chocolate. A Scandinavian treat with just six ingredients and showstopping presentation.
YIELD
16 servingsPREP
20 minCOOK
5 minREADY
25 minThese delicate Danish cookies are thin as paper, sweet as a whisper, and rolled into little cones while they’re still hot off the sheet. Once cool, the flared edges get dipped in melted bittersweet chocolate for a finish that’s equal parts rustic and refined.
The batter is dead simple: butter, sugar, flour, egg whites, and vanilla. Spread it thin, bake just until the edges barely turn gold, then work fast to shape each one into a cone before it crisps up.
Stand them upright in a bowl for serving and watch people’s eyes light up. They look like something from a Copenhagen bakery window.
Kitchen Tips
- Work quickly once the cookies come out of the oven. You have maybe 30 seconds before they stiffen. If they harden, pop them back in the oven for a few seconds to soften
- Bake only one sheet at a time so you can shape each cookie before moving to the next batch
- Spread the batter thin and even with the back of a wet spoon for uniform, delicate cones
- Dip in chocolate only after all cones are fully cooled or the chocolate won’t set cleanly
Ingredients
Directions
Preheat oven to 400’F. Generously grease 4 cookie sheets. Beat butter and sugar in large bowl until light and fluffy. Blend in flour. In clean, dry bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.
Using measuring teaspoon, place 4 mounds of dough, 4” apart, on each prepared cookie sheet. Spread mounds with back of spoon dipped in water to 3” diameter. Bake, 1 sheet at a time, 5 to 6 minutes or until edges are just barely golden. (Do not overbake or cookies become crisp too quickly and are difficult to shape.) Remove from oven and quickly loosen each cookie from cookie sheet with thin spatula. Shape each into a cone; cones become firm as they cool. (If cookies become too firm to shape, return to oven for a few seconds to soften.)
Melt chocolate in small bowl over hot, not boiling, water. Stir until smooth. When all cookies are baked and cooled, dip flared ends into melted chocolate. Let stand until chocolate is set. If desired, serve cones by standing them in a bowl. (Adding about 1” of sugar to bottom of bowl may be necessary to hold them upright.)
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