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Olive Oil Sugar Cookie Ice Cream Sandwiches by Jessie Sheehan

Yields16 Servings

Pair Recipe with Olive Oil Sugar Cookie Ice Cream Sandwiches by Jessie Sheehan with:
No-Churn Olive Oil

Similar Colavita Recipes:
Toasted Polenta Cakes with Stone Fruit and Ice Cream
Chocolate Dipped Almond Brittle Ice Cream Cups

 2 ½ cups all-purpose flour
 1 ¼ tsp kosher salt
 1 tsp baking soda
 ¾ cup Colavita Olive Oil
 1 ¾ cups granulated sugar, plus more for rolling pre-bake
 1 tbsp pure vanilla extract
 2 large eggs
 8 scoops of ice cream, about 2 1/2 cups, preferably No-Churn Olive Oil, softened
 Rainbow sprinkles for decorating

Whisk the flour, salt and soda together in a medium-sized bowl.


In a large mixing bowl, whisk the sugar, oil and vanilla together.


Add the eggs and whisk until fully incorporated and glossy, about 30 seconds.


Add the dry ingredients, and with a flexible spatula, mix until just combined.


Using a 1 1/2 tablespoon scoop (or measuring spoons), scoop the dough onto a parchment lined baking sheet. Place in the freezer for 20 minutes. Chilling the dough in the freezer will make rolling the balls in the sugar much easier.


Place some granulated sugar in a small, shallow bowl and roll the chilled balls of dough in the sugar. Place them back on to the parchment-lined baking sheet and place in the freezer until frozen solid, about 1 1/2 to 2 hours. This rest will preclude the cookies from spreading when baked.


When ready to bake off the cookies, preheat the oven to 350°F. Place 10 balls of dough on another parchment-lined baking sheet, and bake for about 15 minutes, rotating at the halfway point. Once removed from the oven, slightly flatten each cookie with a spatula and let cool to room temp. Repeat with the remaining dough.


Place the sprinkles in a small shallow bowl. Place a scoop of ice cream, about 1/4 to 1/3 of a cup, on an overturned cookie and press lightly with another cookie. Roll edges in sprinkles and enjoy immediately or freeze for later.

Nutrition Facts

Servings 16