Joy the Baker

Sugar Cookie Ice Cream Sandwiches

July 27, 2010

Sugar Cookie Ice Cream Sandwiches

I shouldn’t have to use a lot of words to convince you that topping a sugar cookie with a scoop of your favorite ice cream and then smashing it all together with another sugar cookie is a good idea.

Huh?

That’s sort of a weird sentence.  Did that make sense?

What I’m trying to say is… please just make these and share them with the people around you.

I’m gonna go wash my hair and put on lipstick… that’s what girls do, right?

Sugar Cookie Ice Cream Sandwiches

Sugar Cookie Ice Cream Sandwiches

Yes… I bought ice cream from the store.  Orange Sherbet to be exact.

It’s not like I’ve never made ice cream before… I just wanted a quick fix.

Sugar Cookie Ice Cream Sandwiches

I sure did make these sugar cookies myself.  Buttery, soft, sweet sugar cookies.

Sugar Cookie Ice Cream Sandwiches

Cooled and topped with a giant scoop of Orange Sherbet.

Sugar Cookie Ice Cream Sandwiches

mmmmm.  Gettin’ melty.

Sugar Cookie Ice Cream Sandwiches

Yea.  These are a crowd pleaser.  Seriously.  Just get on it.

Sugar Cookie Ice Cream Sandwiches

adapted from good ol Betty Crocker

makes about 36 large cookies

Print this Recipe!

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!


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