Soft & Chewy Funfetti Cookie Ice Cream Sandwiches
Soft & Chewy Funfetti Cookie Ice Cream Sandwiches are the perfect treat for a summer afternoon or birthday party.
Ingredients
- 2 1/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 cup butter room temperature
- 3/4 cup granulated (white) sugar
- 1/2 cup brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup rainbow sprinkles divided
- Ice cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two large baking sheets with parchment paper.
- Sift the flour into a medium bowl. Add 1/2 tsp of baking soda and whisk to combine. Set aside.
- Add the softened butter, white sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low speed for about two minutes until the butter and sugar is thoroughly creamed together.
- Add the egg and the extra egg yolk to the sugar and butter mixture and mix on low speed until combined.
- Add the vanilla extract and almond extract to the dough, mixing briefly.
- Pour in the dry ingredients and mix on low speed until combined. Use a rubber spatula to scrape down the sides and up from the bottom to ensure all of the flour mixture is incorporated.
- Remove the bowl from the stand mixer and stir in 1/2 cup rainbow sprinkles with a wooden spoon.
- Use a cookie scoop and scoop out some of the dough. You can use a tablespoon if you don't have a cookie scoop.
- Place the mounds of dough on each prepared baking sheet, leaving about two inches between cookies to allow for spreading. Press down very gently with the bottom of a glass. You don't have to press them entirely flat.
- Bake cookies for 11 minutes until very lightly golden. If you are using two baking sheets, rotate the pans mid-way through the bake time.
- If you want perfectly round cookies, you can place a heat resistant glass or a round cookie cutter over each baked cookie while still warm and swirl them around.
- Cool the cookies on the tray for about five minutes, then remove them to a wire rack to cook completely.
- While the cookies are cooling, take the ice cream from the freezer and allow it to soften slightly.
- Pour 1/2 cup sprinkles into a shallow bowl or glass pie pan.
- Scoop out ice cream using a cookie scoop and place it on the inside of a cooled cookie. Top with a second cookie and press firmly. The ice cream should spread to the edges of the cookies. If ice cream spreads off of the edges, just scrape off the excess with a knife.
- Hold the center of each cookie sandwich between your thumb and index finger and roll the sides of sandwiches in sprinkles. You made need to scoop some sprinkles up with your hand and press them into the ice cream.
- Wrap each cookie in plastic wrap and place in the freezer.
- Once you have finished making all of the sandwiches and have them wrapped, transfer them to a freezer bag for storage. Allow the ice cream sandwiches to firm up a bit before serving.