Lemon Thyme Ice Cream Sandwich Cookies
These melt in your mouth, lemon thyme ice cream sandwich cookies are here to cool you down on a hot summer day! They are zesty, refreshing and incredibly creamy, made with just 7 ingredients.
Summer Heat
Here in Maryland, the temperature has been pretty high over the past weeks but with the humidity it feels even hotter. Last weekend I visited my local farmers market and I got my hands around some fresh lemon thyme. Anything citrus, instantly gives me a refreshing feeling. I figured that the fragrant and zesty lemon thyme would pair perfectly with some vanilla ice cream. And it totally did! I combined shortbread lemon thyme cookies and French vanilla ice cream and the result was beyond anticipation. I present you the perfect frozen summer treat to help you cope with the heat.
Lemon Thyme VS Thyme
Before we begin let’s make one thing clear. Regular thyme differs from lemon thyme. While, regular thyme has a minty and more earthy flavor, lemon thyme provides a stronger citrus fragrance and taste. In this recipe the citrus flavor is enhanced with grated lemon zest to offer more complexity. When it comes to appearance both herbs look alike. Can you use regular thyme for this recipe? Absolutely! Just bear in mind that the citrus flavor won’t be as profound.
Ingredients for Lemon Thyme Ice Cream Sandwich Cookies
- Unsalted Butter: I used a higher fat ratio to achieve a buttery, melt in your mouth cookie. The butter has to be softened to room temperature before using. One of the common mistakes when making shortbread cookies is adding too much flour or underbeating the butter and sugar resulting in a crumbly cookie with bubbles. The secret lies in beating, on medium-high speed for 3 minutes. After that, the butter mixture will be fluffy and pale yellow in color. If using salted butter, omit the salt.
- Powdered Sugar: Powdered sugar gives a softer and lighter texture to the cookies than granulated sugar. I suggest sifting the powdered sugar before using to eliminate any clumps. You can substitute powdered sugar for granulated sugar but make sure you adjust the beating time accordingly. The shortbread batter should be smooth with no sugar granules.
- Ice Cream: These cookies are so flavorful that you don’t need to go crazy with ice cream. A classic but quality vanilla ice cream will instantly elevate the cookies. Of course, if you are feeling bolder you can pair them with lemon, strawberry or peach ice cream.
How to make Lemon Thyme Ice Cream Sandwich Cookies
Using a hand/stand mixer with the paddle attachment fitted, cream together butter and powdered sugar on medium-high speed for 3 minutes. The butter mixture should be smooth, fluffy and pale yellow in color (see photo 1). Add the fresh chopped lemon thyme leaves, lemon zest, salt and mix until incorporated (see photo 2).
[easy-image-collage id=2667]With the mixer running on low, slowly add the all-purpose flour and mix until a dough is formed (see photo 3). The dough may look crumbly at this point. It’s normal. Remove dough from mixing bowl and place on top of plastic wrap sheet. Using the plastic wrap, shape the dough into a disc, cover airtightly and flatten it with your palm (see photo 4). That way it will be easier to roll the dough out. Refrigerate dough for 30 minutes.
[easy-image-collage id=2671]Preheat oven to 350F (180C). Line 2 large baking sheets with parchment paper and set aside. On a well floured surface, roll out the dough 1/4 to 1/2-inch thickness (depending on how thick you like your cookies). Use a circular cookie cutter to cut out the cookies (see photo 5). Transfer cut out cookies on a large baking sheet lined with parchment paper. Re-roll extra scraps and repeat as previously, until you have no cookie dough left.
Transfer baking sheets with cookies in the refrigerator for 20 minutes before baking. Bake in the middle rack for 12 minutes or until the cookies are slightly brown on the edges. Remove from oven and let them sit in the baking sheet for 2 minutes before moving in the refrigerator to completely cool.
[easy-image-collage id=2674]Assemble the Cookies:
To assemble the ice cream sandwich cookies, place a scoop of ice cream on the flat side of the cookie (see photo 6). Top it with the flat side of the second cookie to make a sandwich. Place cookies in the freezer to firm up for at least 2 hours or overnight. When ready to serve thaw them slightly.
Tips for Success:
- Use butter softened to room temperature but not melted.
- Use a higher fat ratio for a buttery cookie. Don’t be tempted to add more flour if the dough is crumbly. It will come together when you work it.
- Underbeating/Overmixing: Beat butter and sugar for 3 minutes on medium-high speed. Always scrape down the bowl when necessary. Do not overmix after you add the flour.
- Chill the dough: Chill the dough for the lemon thyme cookies for at least 30 minutes before rolling out. After cutting out the cookies chill them again for 30 more minutes. That way, the butter solidifies and the cookies won’t spread when baking.
- Move the dough around so to prevent it from sticking. Flour your cookie cutter for easy release.
- Pierce shortbread with a fork. This is an optional step but if you are worried for air bubbles after baking, this technique will prevent them.
- Instead of scooping the ice cream you can spread it in a baking sheet and freeze thoroughly. When ready to assemble the lemon thyme cookies use a 3 inch round cookie cutter to cut out rounds of ice cream, then place between two cookies and press gently.
Make these mouthwatering ice cream sandwich cookies today! This easy, 1 bowl recipe will satisfy your sweet cravings while keeping you cool! We love hearing from you, leave us a comment below.
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Lemon Thyme Ice Cream Sandwich Cookies
Ingredients
- 1 cup & 4 tbsp Unsalted Butter softened to room temperature
- 1 cup Powdered Sugar sifted
- 2 tsp Lemon Zest
- 2 tbsp Fresh Lemon Thyme chopped
- 1/2 tsp Salt
- 2 & ½ cups All-Purpose FLour sifted
- 1/2 gallon Ice Cream
Instructions
Cookies
- Using a hand/stand mixer with the paddle attachment fitted, cream together butter and powdered sugar on medium-high speed for 3 minutes. The butter mixture should be smooth, fluffy and pale yellow in color .1 cup & 4 tbsp Unsalted Butter, 1 cup Powdered Sugar
- Add the fresh chopped lemon thyme leaves, lemon zest, salt and mix until incorporated.2 tsp Lemon Zest, 2 tbsp Fresh Lemon Thyme, 1/2 tsp Salt
- With the mixer running on low, slowly add the all-purpose flour and mix until a dough is formed. The dough may look crumbly at this point. It's normal.2 & ½ cups All-Purpose FLour
- Remove dough from mixing bowl and place on top of plastic wrap sheet. Using the plastic wrap, shape the dough into a disc, cover airtightly and flatten it with your palm.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350F (180C). Line 2 large baking sheets with parchment paper and set aside.
- On a well floured surface, roll out the dough 1/4 to 1/2-inch thickness (depending on how thick you like your cookies). Use a circular cookie cutter to cut out the cookies.
- Transfer cut out cookies on a large baking sheet lined with parchment paper. Re-roll extra scraps and repeat as previously, until you have no cookie dough left.
- Transfer baking sheets with cookies in the refrigerator for 20 minutes before baking.
- Bake in the middle rack for 12 minutes or until the cookies are slightly brown on the edges. Remove from oven and let them sit in the baking sheet for 2 minutes before moving in the refrigerator to completely cool.
Assemble Cookies
- To assemble the ice cream sandwich cookies, place a scoop of ice cream on the flat side of the cookie. Top it with the flat side of the second cookie to make a sandwich.1/2 gallon Ice Cream
- Place cookies in the freezer to firm up for at least 2 hours or overnight. When ready to serve thaw them slightly.
Notes
- Use butter softened to room temperature but not melted.
- Use a higher fat ratio for a buttery cookie. Don’t be tempted to add more flour if the dough is crumbly. It will come together when you work it.
- Underbeating/Overmixing: Beat butter and sugar for 3 minutes on medium-high speed. Always scrape down the bowl when necessary. Do not overmix after you add the flour.
- Chill the dough: Chill the dough for the lemon thyme cookies for at least 30 minutes before rolling out. After cutting out the cookies chill them again for 30 more minutes. That way, the butter solidifies and the cookies won’t spread when baking.
- Move the dough around so to prevent it from sticking. Flour your cookie cutter for easy release.
- Pierce shortbread with a fork. This is an optional step but if you are worried for air bubbles after baking, this technique will prevent them.
- Instead of scooping the ice cream you can spread it in a baking sheet and freeze thoroughly. When ready to assemble the lemon thyme cookies use a 3 inch round cookie cutter to cut out rounds of ice cream, then place between two cookies and press gently.
- Make ahead: Cookies can be baked 1 week ahead; Store in resealable plastic bags and freeze.
- Lemon thyme ice cream sandwich cookies will keep fresh up to 1 month in the freezer, covered individually with plastic wrap.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.