How to Make Paper Cones for Cookies
- 1). Cut your parchment paper into a square if it does not already come in square sheets. The exact size of this square is not important; simply cut your parchment paper so its length is the same as its height. For example, if your parchment paper is 12 inches by 36 inches, cut it to a 12-inch-by-12-inch square.
- 2). Cut your square piece of parchment in half diagonally to make two triangles. Each triangle should have one right angle and two acute angles. The right angle will become a point at the top of the parchment paper cone, while the middle of the flat side directly across from the right angle will be the tip of the cone.
- 3). Roll the parchment paper into a cone with the right angle at the top, and the midpoint of the opposite side becoming the tip of the cone. You can make the cone narrow or wide according to your preferences. Make sure, however, that the tip is tightly wrapped rather than loose and open.
- 4). Tape the visible seam up one side of the parchment paper cone closed with a strip of tape. This will hold the cone in its shape. The cone will be high and pointy on one side of the top; fold this pointed side into the cone and tape in place. This will help keep the cone securely in shape.
- 5). Fill the cone no more than two-thirds full of icing or frosting, then cut the tip off of the cone. You can cut higher, creating a bigger opening for wider frosting lines or stripes on your cookies, or cut nearer the tip to create a smaller opening for thinner frosting lines or stripes on your cookies. Squeeze the paper cone from the top, applying even pressure, to get the frosting to come out of the cone in a steady flow.
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