4 Ounces of Butter (114 grams)
1/3 Cup of Granulated Sugar
1/3 Cup of Light Brown Sugar
1/2 Teaspoon of Kosher Salt
1/2 Teaspoon of Baking Soda
1 Large Egg Yolk
3/4 Cup + 2 Tablespoons of Bread Flour (105 grams)
1/4 Cup of Unsweetened Cocoa (25 grams)
1 Cup of Red White & Blue Nonpareil Sprinkles
Feel free to omit the sprinkles and bake them plain.
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer cream together the butter, sugars, salt and baking soda for 1-2 minutes on medium speed.
Add the egg yolk and mix until combined.
Whisk together the flour and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
Place the sprinkles in a bowl.
Using a tablespoon size scoop portion the batter. Place each ball of dough into the sprinkles and roll around until the dough is entirely covered with sprinkles.
Place on a baking sheets lined with parchment paper 2” apart.
Bake for 12 minutes until the cookies are set. Remove them from the oven and rap the sheet once on the counter. This will flatten the cookies and create the crackly top.
This recipe can be doubled.
Makes about 18 cookies.
Ice Cream Cookie Sandwiches
1 – 48 ounce container of vanilla ice cream or your favorite flavor
Bake the cookies.
The day before, line a 9” square pan with plastic wrap.
Let the ice cream sit on the counter for 10 minutes to soften.
Spread the ice cream in an even layer in the pan and cover with plastic wrap and place in the freezer overnight.
After the cookies are cooled remove the ice cream from the freezer and remove from the pan. Remove the plastic on top and using a round cutter the same size as you cookies cup out circles of ice cream.
Sandwich the ice cream disc between cookies.
Place the completed sandwiches in a container and place in the freezer until ready to serve.
If you are short on time can also scoop directly out of the ice cream container and place a generous scoop of ice cream on one cookie and top it with another.