Sugar Cookie Ice Cream Sandwiches
These Sugar Cookie Ice Cream Sandwiches are homemade sprinkle sugar cookies sandwiched between store-bought vanilla bean ice cream for a simple and easy treat!
Equipment
- Mixing Bowls
- Baking Sheet
- Ice Cream Scooper
Ingredients
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 2 ounces nonpareil sprinkles
- 1.5 quarts store-bought vanilla bean ice cream
Instructions
- In a large bowl, cream together the sugar and butter until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well-combined. Add the flour, baking soda, salt and cream of tartar until the dough comes together. Cover with plastic wrap and chill for at least 30 minutes or overnight.
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Scoop out the dough using a small cookie scooper, smoothing out by rolling between the palm of your hands. Roll around in the sprinkles, turning over to fully coat. Place on the prepared baking sheets, about six to a sheet, spacing them out evenly. Use the bottom of a cup to gently press the dough balls slightly. Bake until the edges are lightly golden brown, about 6 to 8 minutes. Remove from the oven and allow to cool slightly in the pans before transferring the cookies onto a wire rack to cool completely.
- Once cooled, turn half of the cookies over and place a scoop of vanilla ice cream on top. Place another cookie on top and gently press to sandwich together. Return to the freezer to firm up, about 3 hours. Enjoy!