Ingredients
- 1 1/2 cup all-purpose flour, plus more for dusting work area
- 2 Tbsp cocoa powder
- 1 1/4 tsp baking powder
- pinch salt
- 6 Tbsp unsalted butter, room temperature
- 1 tsp vanilla
- 3/4 cup sugar
- 1 egg
- 1/2 tsp red gel coloring
- 1 1/2 pints softened ice cream or frozen yogurt
Preparation
Step 1
Whisk together dry ingredients in a bowl and set aside.
Cream butter and sugar together until light and fluffy, 3-4 minutes.
Add vanilla and egg, mixing until combined.
Add red food coloring to the bowl and then slowly add the dry ingredients to the mixer and mix on low.
Turn the dough out onto plastic wrap, press into a disk, wrap well, and refrigerate for 30 minutes.
Roll dough out to 1/8-inch thick on a well floured surface.
Cut 12 4-inch circles out of the dough and transfer to 2 parchment-lined baking sheets. Re-roll any dough scraps to cut more cookies.
Poke holes in the cookies with a fork and refrigerate for 30 minutes.
Preheat oven to 350.
Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better to all the handling/smooshing/filling).
Let cool before sandwiching cookies with ~1/2 cup softened ice cream.
Place into the freezer for at least 15 minutes to refreeze the ice cream.
Store in the freezer.