What You Need
Cookies - Vanilla Ice Cream - Cinnamon & Sugar
`3 1/2 cup sifted flour
`1 tbs baking powder
`2 tsp baking soda
`pinch of salt
`1/2 tsp cinnamon
`2 cups sugar
`2 sticks of butter (room temp)
`2 tsp vanilla
`2 eggs (room temp)
`1 tbs corn syrup (keeps the cookies chewy)
What You Do
First bake the cookies.
-Pre-heat oven to 325
-Mix the dry ingredients
-Next cream the butter and sugar until creamy.
-Now add the egg, vanilla and cinnamon.
-Once the wet ingredients are well mixed...slowly add your dry ingredients.
-You should now have a cookie dough. Scrap the sides of the bowl and chill in the fridge until firm.
-After the dough has chilled, roll out cookie dough balls (about 2 tbs in each ball). Roll the cookie dough balls in cinnamon and sugar. (For this mixture; in a bowl mix 1 cup of sugar with about 4 tbs cinnamon)
-On a baking sheet lined with parchment paper, place the cinnamon and sugar coated cookie dough balls.
-Bake the cookies until they are thin and golden brown. Take them out when the edges are light brown and the centers are soft.
-Let the cookies completely cool before assembling the sandwiches.
Assemble the sandwiches.
-Let the ice cream sit out and soften for at least 5-10 minutes.
-Use an ice cream scoop and scoop ice cream onto each cookie.
-Using another cookie, top and press down to make a sandwich.
-Now roll the sandwich edges in cinnamon and sugar.
-Wrap in parchment paper and store in the freezer. I usually like to keep the in the freezer for about an hour after making them, before serving.
-This recipe makes at least 12 ice cream sandwiches.
These babies are pretty rad and taste seriously awesome! If you love cinnamon and sugar. I love the texture between the crunchy, chewy cookie and soft ice cream. I swear rolling the edges in a cinnamon sugar mixture makes the whole thing melt in your mouth! Ok, seriously who doesn't love an ice cream sandwich?!
These are perfect for entertaining because you can make a bunch at once and store them. Just wrap them in parchment paper and tie with string. They keep in the freezer for up to a week.