Patriotic Ice Cream Sandwiches

The children I care for and I made sugar cookies to make these ice cream sandwiches. Decorating the cookies with red, white, and blue sprinkles made this a patriotic treat for Memorial Day weekend. Allow the children help with every step of baking. Let kids help collect the ingredients, measure, mix, and decorate the sugar cookies. I found the following recipe at the cookie named desire web site.

You Will Need:

For the Cookies

2 ½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter room temperature
1 cup granulated sugar
1 tablespoon corn syrup*
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons vanilla extract
⅔ cup red, white, and blue sprinkles

For Ice Cream Sandwiches

½ gallon vanilla ice cream

What to Do:

1. Preheat the oven to 350°F, line two baking sheets with parchment paper.

2. Mix the flour, cornstarch, baking powder and salt together. set aside.

3. Beat the butter and sugar together until light and fluffy.

4. Add in the corn syrup, egg, yolk, and vanilla until well-combined.

5. Add in the flour and sprinkles. Stir by hand until just combined.

6. Make balls of dough that are 1.5 tablespoons big. Chill for 10 minutes.

7. Place 2-inches apart on a baking sheet and bake for about 8 minutes. The cookies will look underbaked, this is normal.

8. Remove the cookies from the oven and leave it on the baking sheet for about 2 minutes before transferring to a wire rack.

9. Freeze the cookies for about 2 hours. Take about ⅓ cup of the ice cream and allow it to soften until almost completely melted.

10. Turn the cookies upside down and lightly brush the bottoms with the ice cream. Allow it to soak some of the ice cream.

11. Scoop ice cream onto half of the cookies, then top with the other half, immediately freeze until the ice cream looks nice and firm again. Place in airtight container.

12. To eat, wait about one minute for the cookie to soften slightly.


Recipe from cookie named desire web site.

Photo by Stephanie Felzenberg

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