In mixer, cream butter with sugar.

Add egg and mix thoroughly.

Add in flour, cocoa, baking powder and salt along with vanilla mix until all ingredients are incorporated.

Use a 3 tablespoon scoop for the ice cream cone size cookies. Overfill the scoop a bit so that there is an edge created when you press the cookie dough onto a parchment lined cookie sheet.

Bake at 375 degrees for 12 minutes or until centers are cooked though.

Makes about 12 large 3 tablespoon size cookies.

Cool cookies completely before decorating.

Brush each cookie top with corn syrup and add sprinkles. If you are adding red, white and blue. Start by only adding the amount of corn syrup where you want the sprinkles to go first. I started with the white sprinkles in the middle first. Then added the corn syrup to one side and dipped it into sprinkles and then the other side. This helped keep the sprinkles from mixing.

Fill the ice cream cones with a slightly heaping amount of buttercream frosting so the cookie has something to rest on and it will help it to not fall off the cone.

Place the cookies on the filled cones.