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Butterfly Ice Cream Sandwiches

Butterfly Ice Cream Sandwiches are extra special—and easy. Cut cookie dough into butterfly shapes, instead of the usual round or square, then bake and cool.

(3)

Difficulty: Somewhat Easy



Instructions:

Step 1

Preheat oven to 400°F.

Step 2

In large bowl, cream butter and sugar with electric mixer until light and fluffy.

Step 3

Beat in egg and extracts; mix well. Combine flour, baking powder and salt; add to butter mixture 1 cup at a time; mix well after each addition. Do not chill dough.

Step 4

Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.

Step 5

Dip cookie cutter in flour before each use. Cut into butterfly shape.

Step 6

Bake on ungreased cookie sheet 7-8 minutes or until cookies are lightly browned. Remove to cooling rack; cool completely.

Step 7

While cookies are cooling, spoon softened ice cream (about 1/2-inch thick) onto small cookie sheet; freeze until firm.

Step 8

Decorate cooled cookies with edible food markers as desired. Cut butterfly shapes from ice cream using cookie cutter

Step 9

Place between cooled cookies; dip edges of ice cream sandwich into sprinkles. Serve immediately or freeze until ready to enjoy.