No cookie cutter needed for these chewy sugar cookies. Just roll, drop, and bake for a simply perfect cookie.
I’ve put off sharing these cookies for long enough! I’ve been waiting and waiting to share because these were actually made in collaboration with my favorite local ice cream making friend Dan Rhule, who is the mastermind behind Indulgence Ice Cream. And while I will eat ice cream while standing out in the snow I figured some people wouldn’t be able to appreciate the glory that is this combination while it’s still snowing outside. But I can’t wait any longer.
We originally set out to create a brunch-ish cookie ice cream sandwich because they were to be served at a brunch potluck with other local bloggers but the only thing brunch-like about the end result with the inclusion of blueberries in the lemon ricotta ice cream. Whatever, it’s brunch anything goes! And as you can expect, not a simple person complained.
Originally I had also made my blueberry cookies to pair with the ice cream but ended up simplifying things with just a basic chewy sugar cookie so that the ice cream flavors were able to shine through. There’s just something magical about a really good chewy sugar cookie – such a simple joy.
And I wasn’t wrong because everyone raved over the cookies, with and without the ice cream. And they weren’t rock hard if assembled with the ice cream in advance and frozen which was something I was particularly concerned about. I win!
Life update time. Our basement is mostly dry. Unfortunately the flooding was worse this time around and has left several spots quite damp and musky. Our landlord stopped by with an inspector to see if they can install a sump to prevent this from happening again, so hopefully that will be done soon without being too inconvenient to be living in the house while it’s being done. Probably a good time to start that spring cleaning and get rid of some more things that are stored down there.
I also forgot to mention that my wedding dress finally arrived! I ordered it back in September because I was warned it could take 6 month or more for it to actually be in my possession and sure enough it took 6 months.
The unfortunate part is that I had unintentionally just finished a pretty intense workout routine when I purchased it and I’ve since gained 5 pounds resulting in the zipper not wanting to go up the last inch. Oops. But it’s only 5 pounds so I’m sure it’ll zip up fine if I cut back on eating all the desserts.
Such as two cookies wrapped around a scoop of ice cream maybe?
Three years ago: Shark Attack Cocktail
Four years ago: Easter Recipe Roundup
Five years ago: Speculoos Oatmeal Raisin Cookie Dough Granola Bars
Seven years ago: Flavor-Injected Glazed Ham
- 2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
- 1-1/2 cups sugar, plus more for rolling
- 1 egg, room temperature
- 1 Tbsp milk
- 1 tsp vanilla extract
- In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
- Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
- Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Source: Adapted slightly from my Chewy Mojito Sugar Cookies.