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.
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.
Nutrition
Calories: 365kcalCarbohydrates: 58gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 60mgSodium: 192mgPotassium: 300mgFiber: 2gSugar: 29gVitamin A: 626IUVitamin C: 3mgCalcium: 181mgIron: 1mg
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