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Sugar Cookie Ice Cream Sandwiches

July 27, 2010 by Joy the Baker 75 Comments

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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Filed Under: Cookies, Recipes, Snacks, Vanilla

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Reader Interactions

Comments

  1. Cindy

    August 3, 2010 at 12:48 pm

    I love that you are not above using boxed cake mix!! somtimes, it just calls for it :)

    Reply
  2. Jessiker @ Jessiker Bakes

    August 1, 2010 at 8:51 pm

    Joy! I love the new layout! And these look delicious!

    Reply
  3. lora

    July 29, 2010 at 4:39 pm

    I AM IN! So delicious looking. And I NEED some sugar cookies right now. Can’t wait. Thanks!

    I just linked you to my new food blog. I love your site and hope that mine can be even half as fun and inspiring. :)

    Blessings to you.

    Reply
  4. bethany

    July 29, 2010 at 2:46 pm

    mine didn’t turn out quite as pretty as yours. mine were more bready than I was hoping for and not as crackly on the top as yours.
    did I do something wrong?

    Reply
  5. EB

    July 29, 2010 at 1:58 pm

    Zero convincing needed.

    Reply
  6. Sarah from 20somethingcupcakes

    July 29, 2010 at 1:05 pm

    Brilliant. Cookie sherbet ice cream sammies. A nice departure from choc/vanilla. I expect nothing less!

    PS – What type of video camera do you use for your videos? The quality looks excellent. I’m having trouble deciding on one!

    Reply
  7. Annie

    July 29, 2010 at 12:26 pm

    The best, why didn’t I think of that, idea ever! Can’t wait to try it!

    Reply
  8. Katy

    July 29, 2010 at 10:08 am

    Gaaaahhh!!! These look so delicious! Like a sugary, chewy Creamsicle. Yummmmmmmm….

    Reply
  9. Michele

    July 29, 2010 at 9:58 am

    I made these with B&J’s coffee toffee crunch for a dinner party last night and they were a hit!!! Everyone kept saying how the sugar cookies were perfection. Thanks Joy!!

    Reply
  10. Meg H

    July 29, 2010 at 9:26 am

    And then dipped it in chocolate a la It’s It. MMMMM. (For a true It’s It, use oatmeal cookies)

    Reply
  11. Gisela

    July 29, 2010 at 7:51 am

    This is perfect for my fiance. I would have to replace the sherbet with butter pecan, since it is his favorite ice cream. Great combination though.

    Reply
  12. Becca

    July 29, 2010 at 1:50 am

    I guess these cookies melt down into the flat shape in the oven right? Or do you flatten them after you roll them in sugar? (I didn’t see it in the instructions so I figured it happens by itself) Just wanted to make sure I didn’t miss a step. These look awesome for parties – thanks for sharing! You do a great job. PS – your nectarine cream cobbler has changed lives up here in Canada where we only get really fresh local fruit from May to September LOL.

    Reply
  13. notyet100

    July 29, 2010 at 1:05 am

    drooling here

    Reply
  14. delaney @ heartbreakpie

    July 28, 2010 at 8:23 pm

    I’m totally doing this! I wish we could get orange sherbet flavoured ice cream in New Zealand! Looks divine. I think I’ll do a posh dinner party and serve this for dessert. Perfecto!

    Reply
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