Sugar cookies are a classic but have you have brown sugar cookies? How about with a little cinnamon, spice, and everything nice?
What would a new cookie recipe be without ice cream sandwiched in between? This brown sugar version of my classic chewy sugar cookies has more depth of flavor thanks not only to the brown sugar but also cinnamon and a few other spices – sugar and spice and everything nice, right? And then I sandwiched them around some Belgian Bliss (cookie butter) Indulgence Ice Cream. Spring may have taken it’s sweet time showing up to the party but summer burst in before we were ready so bring on all the ice cream (as if I don’t eat it year round). (Or for a fall version, try a maple brown sugar cookie.)
This ice cream sandwich combo was actually on the menu for a cycling themed Taco Tuesday at The Kitchen here in Columbus last month. We actually had a second one earlier this week which I’ll get around to sharing eventually. I haven’t heard how the sales went for those yet, but these ice cream sandwiches sold out! Dan of Indulgence Ice Cream keeps half jokingly saying we need to open our own shop. Maybe if this whole research scientist thing doesn’t work out, haha!
Two years ago: Double Chocolate Sprinkle Blossoms
Three years ago: Grilled Romaine
Four years ago: Fruity Sangria
Five years ago: Coconut Pecan Cookies
Six years ago: Spicy Avocado Chicken Enchiladas
CINNAMON BROWN SUGAR COOKIES
Makes approximately 2 dozen
2 cups all-purpose flour
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cloves
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 cup packed brown sugar
1/2 cup sugar, plus more for rolling
1 egg, room temperature
1 Tbsp milk
1 tsp vanilla extract
- In a medium bowl, Whisk together flour, seasonings, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugars until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
- Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on prepared cookie sheets, 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.