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–+ servings
Strawberry ice cream sandwiches in a dish.

Strawberry Jam Ice Cream Sandwiches

These salted strawberry jam ice cream sandwiches are the perfect mix of an extra-soft sugar cookie and bright-berry flavor. The achieve what I call the ultimate ice cream sandwich goal: be soft enough to bite into without the ice cream falling out, while still sturdy enough to hold up as a true ice cream sandwich. You can assemble these cookie sandwiches and freeze them, and they'll be easily ready to grab for any party.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8

Equipment

Ingredients

For the cookies:
  • 1 cup (227g) salted butter, softened
  • 3/4 cup (150g) powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons strawberry jam, divided
  • 2 teaspoons beet powder, optional
  • 1 large egg, room temperature
  • 2 1/4 cups (320g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Diamond Crystal kosher salt
For ice cream sandwiches:
  • 2 pints ice cream, I recommend a mix of vanilla and strawberry

Instructions 

  1. In a large bowl, add 227 grams of butter, 150 grams of powdered sugar and 1 teaspoon of vanilla extract. Using an electric hand mixer, mix for 2-3 minutes, or until light and fluffy, 2-3 minutes. Add 2 tablespoons of strawberry jam and, if using, 2 teaspoons of beet powder, and mix again until smooth.
  2. Add the egg and mix, it might look broken for a bit, but mix for 1-2 minutes and it will be fine.
  3. Add 320 grams of all-purpose flour, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt. Mix on the lowest setting until the dough is just combined.
  4. Gently mix in another tablespoon of jam with a spatula, creating big swirls. Lightly flour the dough so you can shape it into a ball. Wrap in plastic wrap and chill for 30 minutes in the fridge.
  5. Preheat the oven to 325°F convection or 350°F standard.
  6. After the dough has chilled, lightly flour a work surface. Halve the dough and roll out one half at a time. Roll it out until it is 1/2 inch thick, then use a cookie cutter or round object to cut the cookies into 3-inch circles.
  7. Press any excess dough together and repeat the process until you have 16 cookies.
  8. Add the cookies to a parchment lined baking sheet, leaving at least an inch between each cookie. Use the remaining tablespoon of jam to swirl a design on half of them (these are the cookies that will be the tops of the sandwiches).
  9. Bake for 15-16 minutes. They will be barely golden on the edges but very golden on the bottom.
  10. Let the cookies cool, then sandwich in your favorite ice cream. You can either wrap the sandwiches and store them in the freezer (the cookies will stay very soft), or eat right away!

Notes

Why use beet powder? Only use this if you want extra-pink cookies. If you are fine with them being a bit on the lighter side, feel free to omit this.
Serving: 1 sandwichCalories: 512kcalCarbohydrates: 52gProtein: 9gFat: 29g