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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
1

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

2

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

3

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

4

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

5

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.

6

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.

7

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.

8

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