August 12, 2014

Sugar Cookie Ice Cream Sandwiches

My sister Nene has a massive sweet tooth. While I only crave sweet things when I'm PMS-ing, she snacks on candy pretty much everyday. As I'm typing this, she is at her desk having Oreos. We bought some at London Heathrow before our flight back to Hong Kong, and we both agreed that they taste much better than the ones they sell in Hong Kong. The cookie is sweeter, flakier and the center is creamier (not like its chalky counterpart). I must stock up when I'm overseas again for the sake of my PMS! Both Nene and I are now on our summer break (my last ever before I enter the drone-y workforce for good), so it's the perfect time for us to bake and cook together in between binge-watching TV shows. Here is our first bake together! We made ice cream sandwiches using sugar cookies and strawberry cheesecake ice cream that we had in the freezer. 

A thick layer of ice cream sandwiched between two soft sugar cookies and covered with sprinkles. Tasted like funfetti cake but with a cool and creamy filling. Yum!!

Roll each cookie dough ball in sugar, and place them 2 inches apart on a baking sheet lined with parchment paper.

Flatten the balls with the bottom of a glass. 

Bake the cookies until their edges are golden brown.

Pair up cookies that are of a similar size.

Put two heaped tablespoons of ice cream on the bottom side of a cookie. Top with the other cookie to make a sandwich.

Roll the sandwich in sprinkles and enjoy immediately! Perfect treat for a hot sunny day.

Recipe – Sugar cookie recipe adapted from Brown Eyed Baker

Makes 12

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened slightly but still cool
1 cup granulated sugar, plus ½ cup for rolling dough
1 tablespoon light brown sugar
1 large egg
1½ teaspoons vanilla extract
Ice cream of your choice, slightly softened (I used Strawberry Cheesecake from Haagendaz)

  1. Heat the oven to 375F / 190C. Line 2 large baking sheets with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In a separate large bowl, cream the butter with 1 cup granulated sugar and the brown sugar until light and fluffy. Add the egg and vanilla and mix until combined.
  4. Mix in the dry ingredients until just combined. Do not over mix.
  5. Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water.
  6. Dip your hands in the water and shake off any excess. This helps prevent the dough from sticking to your hands.
  7. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar, and then place it on the baking sheet.
  8. Repeat with the remaining dough, spacing the balls about 2 inches apart.
  9. Flatten the dough balls with the bottom of a glass until they are about ¾ inch thick.
  10. Bake until the cookies are golden brown around the edges, about 12-15 minutes.
  11. Cool the cookies on the baking sheets about 3 minutes before transferring the cookies to cool completely on a wire rack. 
  12. Put two heaped tablespoons of ice cream onto the bottom of one cookie. Top with another cookie of a similar size to make a sandwich.
  13. Roll the sandwich in sprinkles and eat immediately before the ice cream melts!

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