Ingredients
2¼cupsall-purpose flour,spoon and leveled
½tspbaking powder
¼tspsalt
¾cupunsalted butter,softened to room temperature
¾cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
½tspalmond extract,optional
½cuprainbow sprinkles
half gallon or a full gallon of ice cream,depending how much you use
Preparation
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth. Add the granulated sugar and beat on medium-high speed for about 2 minutes until creamed.
Add the egg, vanilla, and almond extract and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the sprinkles. If the dough seems too soft, you can add 1 tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (preferably nonstick silicone mat) to about ¼-inch thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for about 1 to 2 hours and up to 2 days. If chilling for more than a couple of hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
Arrange cookies on a baking sheet 2 inches apart. Bake for about 10 to 11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before assembling ice cream sandwiches.
Take a large scoop of ice cream and sandwich it between two cookies. Feel free to roll the sides in sprinkles, crushed M&Ms, chocolate chips, chopped nuts, anything! Freeze the sandwiches until ready to eat.
