Cookies, especially cookie cat give our bodies the calories they need for metabolism-related functions. When they do, they also ensure that you don’t consume too much throughout the day. Also, this treat is a portion of the perfect food for people trying to lose weight because they are low in fat and high in fiber. Cookies are like a delicious, crunchy, chewy canvas that can be painted with almost anything. Some examples of the deliciously diverse flavors and textures that can satiate even the most particular sweet craving are chocolate, nuts, fruits, and grains. But, this time, a cookie cat will make you wow because of its result. This easy cookie cat recipe is perfect for your kids at home, especially if your kid is a cat lover. Try this one, and you’ll love it! 

Cookie Ingredients:

  • 160 g flour 
  • 80 g cocoa powder
  • 75 g butter, soft 
  • 50 g light brown sugar 
  • 100 g white sugar 
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp vanilla
  • 110 g milk

Easy Vanilla Ice Cream Ingredients:

  • 8 oz heavy cream, cold 
  • 2 oz clotted cream*
  • 7 oz sweetened condensed milk (about half the can)
  • ½ tsp salt
  • 1 tsp vanilla extract

No-Churn Strawberry Ice Cream Ingredients:

  • 6 oz heavy cream
  • 2 oz clotted cream*
  • 6 oz sweetened condensed milk 
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 6.5 oz strawberry puree

Strawberry Puree Ingredients:

  • 8 oz strawberries


Here is the instruction for making the cookie.

For Cookie:

  1. First, in a small basin, mix the chocolate powder and the flour. Then, the flour mixture should be sifted onto a piece of parchment paper using a fine mesh sieve.
  2. Also, the butter, sugar, baking soda, and salt should be thoroughly mixed and frothy after 5 minutes of creaming in the bowl of a stand mixer.
  3. In a small bowl, combine the vanilla and milk.
  4. Moreover, pour one-third of the dry ingredients into the mixer while it is on low speed, followed by one-half of the milk. After scraping the bowl’s sides with a spatula, add another third of the dry ingredients, the remaining milk, and the vanilla. Re-scrape the basin, add the remaining dry ingredients, and stir until incorporated.
  5. The dough should be rolled out between two sheets of parchment to a thickness of 4 mm.
  6. Then, cut out the cookie design using a cutter after removing the top layer of parchment.
  7. Place the cookies on a sizable parchment-lined baking sheet with a rim.
  8. When the cookies appear dry, bake at 350 for 7 to 10 minutes.
  9. After, the cookies should be allowed to cool completely on the sheet tray.

No-Churn Vanilla Ice Cream:

  1. First, in a big bowl, mix all the ingredients.
  2. Next, using an electric mixer, whisk the ingredients together until 3–4 minutes thick.
  3. Then, spread the cream mixture on one side of a paper-filled baking sheet. Until the other taste is ready, keep it in the refrigerator.

No-Churn Strawberry Ice Cream:

  1. In a big bowl, combine all the ingredients aside from the strawberry puree.
  2. Using an electric mixer, whisk the ingredients together until very thick, 3–4 minutes.
  3. Strawberry puree is added by folding.
  4. Spread the cream mixture across the parchment-lined baking sheet’s opposite side.
  5. When the sheet tray has been covered on all sides, use a big offset spatula to smooth the top.
  6. Apply a piece of parchment paper to the ice cream mix’s surface.
  7. Wrap the entire sheet tray in plastic wrap and freeze for 24 hours or until completely solid.

Strawberry Puree:

  1. Foremost, cut the strawberries in half after trimming the tops.
  2. Place the strawberries on a parchment-lined baking sheet with a quarter-rim.
  3. Roast for 25 minutes at 350 °F.
  4. Also, the strawberries should be taken out of the oven and given 15 minutes to cool on the baking sheet.
  5. Use a food processor or blender to puree the roasted strawberries.
  6. Additionally, reserve the liquid after straining the mixture. Throw away the extra pulp.

Cookie Cat Assembly:

  1. Use the same size cookie cutter that was used to cut the cookie batter to cut the ice cream. One of the cooled cookies should be placed on top of the ice cream layer. Make sure the cookie and ice cream layer are in line.
  2. The sandwich should be frozen for 2-4 hours, or until absolutely firm, with another cookie on top.
  3. Take out of the freezer, then immediately enjoy.

Even if you’re only inside the house, this detailed step-by-step tutorial for cookie cat will surely be helpful. Your kids will be satisfied and happy while eating this. Try it right away, then let us know how it goes!

Recommended read: Ballet Cakes, Valentine Letter Cookies, and Sunglass Cookies.