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.
