Waffle Cone Cookies

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until creamy. Add the dark and light brown sugars to the butter and beat until light and fluffy. Mix the egg into the butter-sugar mixture completely. Add the vanilla extract, nutmeg and salt to the wet ingredients, and mix until all ingredients are fully incorporated. Scrape down the sides of the bowl as needed.

Change the mixer speed to low, and slowly add the flour, sugar cone crumbs and baking soda into the wet ingredients. Mix until just combined. Once combined, remove the bowl from the mixer and cover with plastic wrap. Place dough in the refrigerator to chill for at least 2-3 hours.

After dough has chilled, preheat the oven to 350-degrees and line two cookie sheets with parchment paper. Prepare the topping by mixing together the sugar cone crumbs and white sugar together in a small bowl. Remove the cookie dough from the refrigerator. Use a standard size cookie scoop to scoop cookie dough balls. Roll the cookie dough balls in the topping and place on the cookie sheet. Space the cookie dough balls a few inches apart, to allow slight spreading.

Bake cookies, one cookie sheet at a time, for 7-9 minutes (I baked mine for 8-minutes). Remove cookies from the oven and let cookies set on the cookie sheet for 5-minutes before transferring to a wire rack to finish cooling completely.

Store cookies in an air tight container at room temperature.