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Easter Lily Cones

Easter Lily Cones

Easter Lily Cones

0 from 0 votes
Easter Lily Cones
4.5 rating based on 12,345 ratings
4.5/5 (2)
Course: Easter Cookies, Filled Cookies, Other HolidaysDifficulty: Medium



A crispy tuile-type cookie rolled into a cone filled with whipped cream.


  • 3 large eggs

  • 2/3 cup granulated sugar

  • 1/4 teaspoon lemon extract

  • 1/4 cup cold water

  • 1 cup flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • Cool Whip or sweetened whipped cream, tinted in pastel colors, if desired


  • Preheat oven to 375 F. Separate eggs. Beat yolks until thick and lemon colored. Gradually add sugar, lemon extract, and water. Mix well. Sift together dry ingredients and add to the egg mixture. Beat egg whites until stiff peaks form. Fold egg whites into egg yolk mixture. Grease and flour a cookie sheet. Drop batter by spoonfuls onto the cookie sheet. Spread batter into 6 inch circles with the back of the spoon, making circles about 1/8 inch thick. Bake 6-8 minutes or until edges are golden brown. Remove from oven and quickly roll cookies into cone shapes. Hold cookies until cone shape is set and place seam side down to cool. When ready to serve, fill with sweetened whipped cream.


Name & Location
(example: Sue in LA)

You must roll these cookies IMMEDIATELY after you take them out of the oven. I used my stoneware & it worked much better than my metal cookie sheets...kept the cookies warm long enough for me to get to the last one!
- A Baker

These cookies are very delicious. But, you must work quickly with these when they are out of the oven. I fill with Cool Whip and a slice of peach at the end. Very nice presentation.
- Pat Meder in Illinois
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