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Magnolia Lace Trumpets with Chocolate Cream Cheese

By Paula Deen


Difficulty: Hard

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 1 tablespoon optional Irish cream liqueur
  • 1/2 teaspoon ground ginger
  • 3/4 cup all purpose flour
  • 1/3 cup dark corn syrup
  • 1 stick butter
  • 1/2 cup sugar
  • 1 (3 oz) package cream cheese
  • 3 tablespoons milk
  • 2 cups sifted confectioner's sugar
  • 2 oz melted unsweetened chocolate
  • salt


Preheat oven to 350 °F.

Line a cookie sheet with foil. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake 2 or 3 cookies at a time, because you must work quickly, to form the cones before they cool and become brittle*.

Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.

*If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.

Chocolate Cream Cheese Filling:

Soften cream cheese in milk. Add confectioner’s sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

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