toasted sesame & matcha ice cream cookie sandwiches

 

ice cream sandwiches are a staple treat over the summer months & using homemade cookies as the base is a must! this combination of toasted sesame & matcha is so unique, think bakery level status. it pairs perfectly with the simplicity of the creamy vanilla ice cream. justin couldn't get enough!

the chewy sugar cookie base features aiya's culinary grade matcha. my go to matcha for baking. i also want to note that i used toasted sesame oil instead of regular sesame oil because it adds a way stronger flavour to the final cookie. a little goes a long way!

lastly, these cookies can be both pre-baked, frozen & assembled as you serve OR preassembled so they are ready to go anytime the craving strikes. a little trick i like to do is to portion the ice cream into individual scoops & freeze them on a baking sheet. this will keep the ice cream frozen for longer as you assemble, trust me on this one!

ingredients

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated sugar, plus more for rolling
  • 2 teaspoons aiya’s culinary grade matcha
  • 1 teaspoons toasted sesame oil
  • 1 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • black & white sesame seeds, for sprinkling

directions

  • preheat oven to 350(f)degrees. line two baking sheets with parchment paper.
  • in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar & matcha until fluffy.
  • add the sesame oil, vanilla & egg. beat until combined.
  • sift in the flour, baking soda & salt. beat until dough comes together.
  • using a small ice cream scoop for evenly sized cookies, scoop the mixture into 16 rounds. transfer 8 cookies to each prepared baking sheet & sprinkle with sesame seeds.
  • bake until the edges begin to turn golden, about 10 minutes. let cool completely before filling with a scoop of vanilla ice cream.

NUTTER BUTTER COOKIES

 

remember nutter butters?! those cute little peanut shaped cookies. these are a flour based peanut butter cookie as opposed to the classic three-ingredient peanut butter cookies. if baked correctly they produce a crisp outside, and soft inside. eat them plain, with peanut butter or sandwich your favourite jam in between them so you can yell "ITS PEANUT BUTTER JELLY TIME".

ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup peanut butter (i used kraft)
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter or jam to sandwich in between

directions:

  1. preheat oven to 350 degrees.
  2. in the bowl of a stand mixer, cream butter, peanut butter, white sugar and brown sugar until light and fluffy.
  3. add egg and vanilla, until well incorporated.
  4. on low speed, sift in flour, baking powder, baking soda, and salt.
  5. on a greased cookie sheet place balls of dough and squish with a fork to get the criss-cross design.
  6. bake for 8-10 minutes, and take out right before edges begin to brown.
  7. let cool and eat as they are or place a teaspoon of peanut butter/jam in the middle!