Sugar Cookie Ice Cream Sandwiches

Sugar Cookie Ice Cream Sandwiches

adapted from good ol Betty Crocker

makes about 36 large cookies

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1 1/2 cup granulated sugar

1 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar**

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar, for rolling cookies

1/2 gallon of your favorite ice cream

Preheat oven to 375 degrees F.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy.  Add eggs one at a time, beating for one minute after each addition.  Beat in vanilla extract.

Sift together the dry ingredients and add all at once to the butter and egg mixture.  Mix until just combined.

Form dough into 1 1/4-inch balls and roll in granulated sugar.  Place on a cookie sheet (lined with parchment is good) and bake until the edges are just slightly golden, about 10 minutes.

Remove from the oven and let cool on the pan for 5 minutes.  Let cool completely on a wire rack before scooping a generous scoop of ice cream on top of the bottom side of one cookie.  Top with another sugar cookie.  Refreeze before wrapping individually in plastic wrap.

** There isn’t a super great substitute for Cream of Tartar.  Cream of Tartar  and baking soda work together to create a double-acting baking powder of sorts.  If you absolutely can’t get your hands on Cream of Tartar try using 1 teaspoon of baking soda and 1 teaspoon of baking powder for the entire recipe.  I haven’t tried this myself… but I think it should work.  Let me know!