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?
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.
I sure did make these sugar cookies myself. Buttery, soft, sweet sugar cookies.
Cooled and topped with a giant scoop of Orange Sherbet.
mmmmm. Gettin’ melty.
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
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!
Evan @swEEts
I would never think to use orange sherbet as a sandwich cookie filler, but I like it. This reminds me of how long its been since I had an ice cream sandwich.. I think this needs to be fixed.. pronto.
Cookbook Queen
I love sherbet!! I’ve always felt a weird when the kids and husband order their cookie dough ice cream and I’m all “I’ll have some sherbet” but really, it’s the best flavor.
Awesome idea to pair it with sugar cookies!!
dani
love this idea!
Jessica @ How Sweet It Is
I love the sherbet in there! I could eat orange sherbet by the gallon.
sugar plum fairy
Two best things going together.. yum!
Sharlene (Wheels and Lollipops)
Ice cream cookies are my childhood and are now becoming part of children’s lives. How do you stay so thin ?
Kitchen Corner
Although I’ve read many recipe sandwich the cookies with ice cream but It’s still new to me as I’ve not try it before. Thanks for your inspiration. I think I would love to make to cookies to sandwich my ice cream. Cheers!
Nikki
These look delicious. How can you possibly be as thin as you are?
Silvia
The cookies are just what I needed right know…
If I don’t find cream of tartar what can I use instead or can I leave it out altogether?
hannah {thepastrykook}
ice cream and cookies always make sense to me. :D
Allie (Live Laugh Eat)
I haven’t had a decent sugar cookie in far too long. Those remind me of the super soft and super sweet sugar cookies they sold in my elementary school cafeteria. They were the bomb!
The Boob Nazi
The orange sherbet is probably my favorite part.
Wei-Wei
That sentence made perfect sense to meeeeee. You always make perfect sense to meeeeeee. Even when you pair orange sherbet with sugar cookieeeees. I would normally think it’s strange to put a fruity or *gasp* “light” fruity ice cream in an ice cream sandwich (as opposed to creamy) but I think it’s worth giving it a try. :)
Wei-Wei
Julie @ Willow Bird Baking
Nice ice cream choice! These look so tasty to me right now!
The MuffinTin Post
I like the fact that you used sherbet here. Usually I use really chocolately or creamy ice cream so I think I’ll mix it up. Also, loved the Seattle photos!