Tag Archives: sugar cookies

ICE CREAM SAMMIE

Making Sugar Cookie Ice Cream Sammies

Down in Houston a few weeks ago, I got the urge to bake, so while my mom and sister were napping one afternoon, I drove over to Kroger and bought all the materials to make simple sugar cookies (plus some ice cream).

I was craving crispity crunchity sugar cookies, a la middle school recess snack, so after Googling “crispy sugar cookies” I landed on this easy-peasy recipe from Taste of Home.

Sugar cookies really are the best because they are generally so easy. This particular recipe calls for rolling out the dough super thinly and using a cookie cutter so that all the cookies are the same size, shape and cook evenly.

Me, being the lazy baker I am, decided against this method, and instead went with the Scoop and Pat Method (trademark pending…jk). This is where I 1. take a scoop of cookie dough from the bowl with a teaspoon, 2. pat the ball to flatten it between my fingers.

chillin' sugar cookie dough
chillin’ sugar cookie dough
me, scooping
me, scooping
mounds of sugar cookie dough, pre-patting
mounds of sugar cookie dough, pre-patting

It doesn’t yield the thinnest, crispest, prettiest cookie (in fact, the cookies are none of those things), but darn it if they don’t taste just like sugar cookies!

sugar cookies
completed sugar cookies

Being the sharp shooter that my sister is, she took that vanilla ice cream, spread it between two lopsided cookies, rolled the whole thing in rainbow sprinkles and BAM: delicious ice cream sandwich achieved!

ICE CREAM SAMMIE
ICE CREAM SAMMIE

Done and done. Now you go try the Scoop and Pat and let me know what you think. Be sure to pat as thin as possible to achieve that crunch!

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Candy Cane Sugar Cookies!!!

I hope you had a delicious holiday weekend! No matter what holiday(s) you may or may not celebrate, it was a good three day weekend to get together with friends and family.

I was lucky enough to get warm and cozy at my parents’ house, and while most of my friends from growing up have moved away, at least a little away, so many were home for the weekend and I loved seeing all of them and sharing some cookies, coffee, donuts, sandwiches, etc. 🙂

My mom and I baked German spice cookies on Saturday, but that recipe will have to wait another week, because this week I’m sharing this yummy and festive candy cane sugar cookie recipe that I made last week.

This is perfect for: a. people who don’t like chocolate (aka crazies but they exist), b. doing something with left-over candy canes.

I adapted this recipe from allrecipes.com for chewy sugar cookies, but with some added twists. In my version, I cut their recipe in half, producing 15 large-ish cookies.

Ingredients:
1 cup + 6 tablespoons flour
1/2 tsp baking soda
1/4 tsp salt (you know I’m not too exact with my salt though)
10 tablespoons butter (I let all the butter come to room temperature and then I half melted 5 of the 10 tablespoons to achieve a slightly flatter, chewier cookie center)
1 cup white sugar
1 egg (room temp)
1 tsp vanilla extract
1-2 candy canes (depending on how minty you like your cookies)

To Make:
1. Set oven to 350 degrees
2. Line 2 baking sheets with parchment paper
3. Smash up your candy canes in a Ziploc bag using the back of a frying pan or meat hammer or whatever other heavy object you have lying around. Definitely don’t grind it into a powder – think little chunks, like marbles or slightly smaller (and for those of you who are too young to know what marbles are, think of small pebbles). Keeping the candy cane chunky will add a good sticky crunch to your cookies.
4. In a small bowl, stir the flour, baking soda and salt
5. In a different (larger) bowl, use a hand mixer or stand mixer to cream (aka beat on low-med speed) the butter and sugar until uniform
6. Beat in the egg to the butter/sugar combo on low-med speed
7. Beat in the vanilla to the butter/sugar/egg combo on low-med speed
8. With a large spoon or with the stand mixer, carefully blend the dry ingredients into the wet until fully incorporated but not overly stirred

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NOW!! HERE’S WHERE YOU CHOOSE YOUR OWN ADVENTURE!!
You can EITHER stir your smashed candy canes into the batter so that the pieces are spread throughout the cookie OR you can save them for last and place them on top of the cookies before they’re baked (see pic below for second version).

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Personally, I think the cookies taste the same either way but they look prettier with candy cane on top, so that’s how I’m going to continue this recipe, but if you’ve already stirred your candy canes in at this point, then you should’ve kept reading until the end of this paragraph to realize that’s not where I was going. 😉 Just kidding – they will still be delicious.

9. So! Moving on!
10. Pour some extra sugar into a small bowl
11. Use your tablespoon to scoop out balls of dough and roll them into balls using your fingers.
12. Roll them in the sugar.

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13. Place them on the baking sheets
14. Slightly tamp them down to spread them out a bit
15. Sprinkle the crushed candy canes on top and press the candy gently into the dough to get them to really sink in. (I found this method was actually kind of a pain in the a** but again, I think they looked more festive in the end.)
16. Bake one sheet at a time. Start checking the cookies at about 10 minutes. Mine ended up going for 13 and were super chewy in the center and nice and crispy around the edges with sticky candy cane bits!
17. Let the cookies cool on the pan until they’re set up a bit and then use a spatula to move them to a cooling rack. (Tip: use a metal spatula to remove cookies from sheets – way sturdier and thinner to really get up under them than a plastic/silicone one.)
18. Enjoy and share! (Perfect to pair with milked coffee, Candy Cane tea from Celestial Seasonings or gingerbread ale.)

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