The Neely's Brown Sugar Cookie Ice Cream Sandwiches

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Recipe courtesy The Neelys
Show: Down Home With the Neelys
Episode: Lunch Box

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Ingredients

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 3 tablespoons granulated sugar
  • 1-2 pints butter pecan ice cream

Preparation

Step 1

Preheat the oven to 350 degrees F. and adjust the oven rack to middle. Line a sheet tray with parchment.

Melt the butter to a large skillet over medium heat. Cook until the butter is golden brown. Remove the butter to a large bowl to cool.

Once cool, add the brown sugar and stir until smooth. Stir in the egg and vanilla, mixing until well combined.

In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.

Add the granulated sugar to a plate. Divide the dough into 12 equal-sized balls and roll them in the sugar. Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart. Bake for 10 to 12 minutes.

Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.

Turn 6 cookies face up on the counter. Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges. Top the ice cream with a second cookie and press down to adhere. Freeze until solid, about 2 hours.
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REVIEWS:

I made these since finding this recipe last year and I love them! I just wanted the cookies, so I don't do anything with the ice cream part of the recipe. I was trying to finding good sugar cookie recipes that were simple, but tasty. That's when I found these last year and I make them several times since. I even sometimes add chocolate chips/chunks, minus the rolling in granulated sugar, before baking them. I lately have skipped the rolling the dough balls in sugar part and just straight up roll, place and bake them. Either way, they are so good!

These cookies are really good! Note, they spread out quite a bit so do not over crowd them on the cookie sheet.

I love these cookies!the second time I made these cookies I used vanilla extract, but the first time i didn't have any vanilla extract on hand but i did have almond extract so I used that instead, it I actually prefer the almond extract!!! It taste great! Also i let the butter cool in my fridge until it solidified a little bit this really help with how sticky the batter was and didn't effect the taste at all!!!

This is a fabulous recipe! Right after combining all the ingredients, the dough will be VERY runny. Don't worry, it's fine and will thicken up after a few minutes. I spooned my dough onto the pans and sprinked with sugar. I also added 2 or 3 white chocolate chips to the tops of some. I didn't have dark brown sugar so I used light brown and they are so tasty. I'm sure dark brown will be even better. Baking for 10 minutes keeps them soft once cooled. Enjoy!

These could be some of the best cookies ever!!!! Super easy and DELICIOUS!!!

LOVE these cookies! They were super easy to make and they had the perfect amount of sweetness. Instead of using a whole cup of dark brown sugar, I used 3/4 cup of dark brown sugar and 1/4 cup of golden brown sugar. Thanks to the Neelys for an awesome cookie recipe!

These are absolutely fabulous! I like that they are thin cookies...the batter is very sticky so don't think that you are doing anything wrong. I baked them until they were just getting brown because I like my cookies soft, and they came out great!!!

I have now made these twice for grandchildren and my husband, Yes I agree there should be a law against anything this easy and tasty. Thanks Neelys another fantastic recipe.

WOW!! Easy ingredients, things you already have in your pantry! Excellent snack! Everybody loved them. Can't wait to make them again!

These tasty brown sugar spice cookies wont disappoint! They have just the right amount of sweetness!

I made these cookies at 10 at night because I realized I had all the ingredients in the pantry. Super easy and incredibly decadent delicious. I may try them with light brown sugar just for kicks. Haven't tried them in a sandwich yet, I'm still relishing the cookie. Great easy recipe!

So yummy and so easy! As other reviewers have said, the dough WILL be sticky - it's okay. I ended up making 14 good-sized cookies, baking for just 10 minutes so they stayed soft. I used vanilla ice cream since that was all I had on hand, and the result was delicious! I'm a complete chocolaholic, but these ice cream sandwiches totally satisfied my munchies - the brown sugar, ginger, and cinnamon all combine beautifully. My boyfriend loved them too!

A tasty tasty dessert for anytime of the year! My family and friends really enjoyed these icecream sandwiches so I am adding this recipe to my collection! I did make two minor changes though, I did not roll my cookie dough balls in sugar before putting them in the oven and I substituted Butter Pecan icecream for Butter Almond...DELICIOUS!!!!

My husband loves these cookies!

Quick and tasty! I typically do not care for ginger but these were great! I wrapped what was left with saran wrap individually and my son has been enjoying them for dessert the last couple of days! Thanks!

A really easy dessert to make and delicious everyone in my fam love it!!!

There ought to be law that cookies shouldn't be this good!! I like them by themselves just fine . very easy to make.

It was very good and easy to make. You definitely need to give them time to set up as ice cream sandwiches. I made the mistake of going from adding the ice cream (to chilled cookies to the party, and they were very soft and melty. Though no one had any trouble finishing them, they did make quite a mess without a plate.

My daughter made them and they were great. Just the right anount of sweetness.

Made the cookies with my 4 year old daughter. Used an ice cream scooper to measure the dough and plop it into the sugar. I doubled the recipe to share with friends. These were a BIG HIT!!

These cookies are all that Thanks Neelys! So so good!

The cookies were easy to make but a little messy. The cookies were really hard but ith a good taste. Can anyone tell me how to produce a SOFTER cookie?

WOW, these ice cream sandwiches were great! The dough was a bit messy and sticky, but once I rolled it in the sugar, they were fine and easy to work with. The cookies are great on their own without the ice cream...but even better with the ice cream. I used plain vanilla ice cream, since that's all I had, but they were still extremely delicious.

Freakin' awesome recipe!

This dessert was WONDERFUL, my family loved it. Very easy to make!

First off they are great, I would have never thought to put ice cream in between cookies. The dough is really sticky so don't try to roll it, just drop it on a baking sheet & sprinkle with sugar. I used the recipe that is here on the site. I don't think you need that much vanilla. I also used smart balance instead of butter and low fat butter pecan. Evan after those changes my husband still loved them. Try them for yourself!

I made the brown sugar cookies over the weekend and I followed the recipe almost to the T. I used one stick of butter (1/2 cup and since I didn't have a complete cup of dark brown sugar I improvised and used 1/2 cup dark brown sugar and 1/2 cup light brown sugar. I agree that the batter is quite sticky and what I will do in the future (because there will be a future with this tasty recipe is I will place the batter in the refrigerator for about 15 minutes for it to set up and then I'm sure it will be easier to work with. I probably used more than 3 tablespoons of granulated sugar though when I rolled my 12 cookies in it before putting them in the oven. I know the recipe called for using 1/2 cup of ice cream but I'm sure it didn't mean on each cookie. So, I used an ice cream scooper and that way the amount of ice cream used was more uniformed. My husband tore those ice cream cookies up! I'm thinking for the next time, I'll add pecans to my cookies. And I truly liked the light/dark brown sugar combination. Love those Neely recipes and I definitely am a FAN of the show!

The cookies tasted great no matter the consistency of the batter. My dad followed the recipe as given on TV (1 cup butter and they were way to loose. They still tasted great! I then found and printed the recipe and it was still a little to loose not as firm as on this episode. He added a little flour and the batter thickened but still not quiet what was on TV. They still tasted good. He also added some pecans. If anyone figures out how to get it the consistency as on their show please post it.

I just made these ice cream sandwiches today and they are a winner! I followed the recipe exactly as it appears online and they turned out great! The batter was very sticky, but I decided just to wait a few minutes before forming them and they were very easy to work with. I will make them again for sure. My husband loved them!

I just made these cookies today. I had no problems at all with the recipe. The cookies were very moist and chewy. Mine stuck a little as well but they were easier to get off b/c of the parchment paper. Great recipe.

I just made these cookies with 1 cup butter (two sticks and 1 cup flour and ended up with a mess. Can someone verify the measurements? On TV, they said 1 cup butter; on the website, they say 1/2 cup. And if it's 1 cup butter, how much flour should it be?
Had to give it one star in order for my comments to post.
PS: Butter isn't cheap and I hate wasting ingredients.

I made these just as the recipe calls for and they came out great. They do stick, but I'm thinking this is how it should be. These are really good cookies. Thanks Pat & Gina!!

There are two errors in the recipe. I just watched the show, and the amount of butter should be 1 cup. It should also read 2 Tablespoons vanilla. I have not tried the recipe yet, but I am familiar with a sticky dough like this. It does help to have a small scoop and place it out on the sugar right away, really not touching the dough until it is in sugar. The recipe states 1/2 cup ice cream, and this seems like a lot to me. Adjust to your taste!

The recipe was moist and cookies were good. I made them in a muffin tin and added a cream cheese/fig preserve mixture.My friends loved them!!! I do agree that 1 c of flour has to be an error. I too kept adding flour to get the right consistency.

I LOVE EVERYTHING YOU MAKE, BUT THIS TIME.......NOT SO MUCH. THE DOUGH WAS NOT DOUGH...IT WAS MORE LIKE A SOFT GOOEY PASTE, SORRY I DID NOT READ THE LAST REVIEW BEFORE I STARTED...SHE WAS RIGHT. BOTTOM LINE THE TASTE WAS OK....THE COOKIES WERE AS HARD AS A DOG BISCUIT....I'LL HAVE TO LOOK FOR A SOFTER RECIPE, BECAUSE THE ICE CREAM WITH IT.... GOES GREAT TOGETHER...SORRY... STILL LOVE YOU BOTH AND OF COURSE YOUR COOKING!!!!!

These cookies with butter pecan ice cream are delicious! It was hard to stop at one. Big hit with my family, from age 3 to age 53.

My husband tried them without the ice cream and he loved them. However, I think there was an error in the amount of flour because 1 cup was not giving it the dough consistency that it needed. I had to keep adding small amounts of flour until i got it there. Overall it turn out GREAT!

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