Soft cream cheese sugar cookies filled with your choice of ice cream, a summer treat to beat the heat!
|Sugar Cookie Ice Cream Sandwiches|
First off, let me say that no matter how fast I tried to get these little suckers filled and photographed, the ice cream wouldn't stop melting for me. Can you imagine? The nerve. No respect for the fact that I had to take a good looking picture. So, I do promise you there is a bottom on that top cookie that is completely covered in an oozing layer of caramel swirl ice cream. The upside to these unruly ice cream cookie sandwiches,
they are a perfect frozen treat. The cookies are made with powdered sugar instead of granulated. My intention being that the cornstarch in the powdered sugar would keep the cookies soft when frozen. I love it when a plan comes together, no rock hard cookies here! You can even roll the sides in chocolate chips, or sprinkles. I promise that if you do this they won't melt off like in my picture. They won't have time you will have already scarfed it down, like I did as soon as I put the camera down.
Ice Cream Sugar Cookie Sandwiches
Makes approximately 16 sandwiches or 32 cookies
1 stick of butter,
4 ounces of cream
1 tablespoon vanilla
Preheat oven to
Line cookie sheet
with parchment paper.
Mix flour, baking
soda, baking powder and salt in bowl.
Give it a quick stir to toss ingredients together. Set aside.
In stand mixer
with paddle attachment or with hand mixer, cream butter and cream cheese
together until fluffy, add egg and egg yolk mix until incorporated, add vanilla
extract and mix, add powdered sugar ½ cup
at a time mixing well after each addition. Add rest of dry ingredients; combine just
until no streaks of dry remain. Stopping
and scraping the sides of the bowl as necessary.
Cover and chill
dough for one hour, or at least thirty minutes (if you can’t contain yourself). The longer you chill the dough the easier
it is to handle.
Scoop 2 tablespoons of cookie dough onto cookie sheet (s) for each cookie. If you
want little fluffy cookies, leave as is on the cookie sheet. If you want
flatter, thinner cookies smoosh (yes this is a technical cooking term here at
triple C) until cookies are about two inches wide.
|Fluffy on the left, thinner on the right|
Bake 12-14 minutes, edges need to be light
brown. Mine were closer to 14 minutes which is a little longer than I usually
bake my cookies. I wanted these to not be as soft due to filling and
cookie sheet place onto cookie rack to cool-completely.
Fill with ice
cream of your choice, remember to leave space around outer edge for ice cream
to expand when you smoosh it down with top cookie. Eat or freeze right away!
©Christy’s Cooking Creations.This
is an original Christy’s Cooking Creations recipe.
Please do not use my images without
prior consent. Please link back to this post even if recreating and posting
this recipe in your own words.
Can't wait to try.ReplyDelete