Sugar Cookie Ice Cream Sandwiches

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, softened-no substitutions          4 ounces of cream cheese, softened          1 egg plus one egg yolk          1 tablespoon vanilla extract          1 ½ cups powdered sugar          2 ¼ cups flour          1 teaspoon baking soda          1 teaspoon baking powder          ½ teaspoon salt Preheat oven to 350 degrees. 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 freezing. Remove from 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.