June 14, 2016


Hi, All!

How about sugar cookie ice cream sandwiches to serve at your next summer get-together or party?  I made these cookies in two different sizes.  Some I made using an ice cream scoop.  That makes a really large ice cream sandwich.  They are perfect for splitting with someone.  Others I made using a cookie scoop.  

These are fairly simple to make.  I had to work fairly quickly, and it is best to freeze each cookie as soon as you make it, as they begin to melt pretty quickly.  I actually had a difficult time getting photos and had to stop and refreeze the cookies to finish taking pictures.

I wound up having a bit of a mess on my hands!!

So yummy and the perfect dessert for a hot summer day.

Here's how I did it:

Sugar Cookies

1-1/2 sticks of unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon of freshly squeezed lemon juice
2-1/2 cups flour
1 teaspoon of baking powder
A pinch of salt

1.  Whisk together flour, baking powder, and salt.

2.  Whip butter until smooth.  Add in sugar and continue to whip until sugar is incorporated into butter.  Add in eggs and lemon juice.  Scrape down sides and mix until incorporated.

3.  Add flour, baking soda, and salt in a couple of different batches on lower speed of mixer until just incorporated.

Cover and refrigerate overnight.

To Bake:

Preheat oven to 350 degrees F
Line a baking sheet with parchment paper.
Scoop cookies onto baking sheet and bake large cookies for 16 minutes and smaller cookies for 12 to 14 minutes.
Remove and let cool.

To Make Ice Cream Sandwiches:

I used Blue Bunny Sugar Free Ice Cream.  I bought 1/2 gallon but did not use it all.

You will need to let the ice cream soften a little.  Scoop a heaping scoop of cream onto bottom of one cookie.  Add another cookie to the top and add sprinkles.

Serve to family and friends!!


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