Black Cherry Ice Cream Sandwiches
This lemony cookie is crispy outside, soft inside and the perfect "bread" for black cherry ice cream.
Ingredients
- 2 cups Flour, white, all-purpose
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 1 Stick Butter, unsalted, softened at room temperature
- 1/2 cup Brown sugar, packed
- 1/2 cup White sugar
- 1 lge. Egg, at room temperature
- 1 Tbsp. Lemon grated lemon zest, plus 1 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 1/3 cup Sour Cream, full fat
- Sanding sugar, or demerara or turbinado
- 1 Qt. Black cherry ice cream My cookies did not take the full quart, but were about 1 1/2 thick with ice cream filling.
Instructions
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt in a medium bowl.
- In a large bowl beat the butter until fluffy. Add the sugars and beat on medium-high speed until fully incorporated and fluffy; about 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla.
- Reduce the speed to low; beat in the flour mixture in three batches, alternating with the sour cream.
- Using your hands, roll the dough into 16, 1 1/2 inch balls. Arrange on baking sheets; sprinkle with sanding sugar. Bake until the edges are set and slightly browned. 12-15 minutes. Let cool 5 minutes before removing from the pans to a rack. Cool completely.
- Sandwich the ice cream between the cookies. Freeze until firm; about 3 hours. Take the frozen cookies out of the freezer for 10 minutes before serving.