No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert. If you'd prefer to bake a single batch, use one disk of dough and freeze the rest (up to one month).

  • Yield: Makes 8 sundaes and 60 cookies
Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Source: Martha Stewart Living, July 2009


For the Cookies

  • 2 cups sifted all-purpose flour, plus more for surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Sundaes


  1. Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).

  2. Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.

  3. Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.

  4. Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.

  5. Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.

Reviews (5)

  • kareninflorida 5 Aug, 2012

    I LOVE the idea of cookie spoons! I'm wondering, though, if anyone has tried this yet, and how the cookie spoons held up. I suspect they would soften after a couple of dips into the sundae & just fall apart. Either that, or the cookie would likely break at the thinner section of spoon as soon as you attempted to scoop up the ice cream. I imagine a biscotti-type of prep (double-baked, to create a really hard cookie) would create a more durable cookie spoon. If I try it, I'll post my results.

  • chikaranadir 7 Jun, 2012

    Sorry, the review tried to cut off the url, so paste these two pieces together for the spoon template:


  • chikaranadir 7 Jun, 2012

    Here's the actual link to the spoon template:

  • creativitybuzz 19 Aug, 2011

    Too bad the spoon template link doesn't work!! Please remedy.

  • kitkat0708 13 Jul, 2009

    to bad i'm allergic to eggs, i would love to make these for my family.

Related Topics