2 pints of Halo Top Red Velvet
Snowflake cookie cutter (or any cookie cutter)
Plenty of room in the freeze
For Sugar Cookies (makes about 2½ dozen):
2 sticks of unsalted butter (softened)
1 ½ cup powdered sugar (sifted)
2½ cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon vanilla
For Royal Icing:
1 pound powdered sugar
2 egg whites
Squeeze of lemon juice
Line two baking sheets with parchment paper or silicone baking mats, set oven to 400 degrees, and set baking sheets aside.
Cream together softened butter and powdered sugar together in mixer until smooth.
In a separate bowl, combine the flour, baking powder, and salt.
In a separate bowl, combine the egg and vanilla.
Add egg and vanilla mixture into the mixer and beat for about a minute or until fully incorporated and creamy.
Slowly add in the flour mixture making sure to let the flour get fully incorporated. You’ll know it’s ready when the dough slightly bounces back and isn’t sticky, if your dough is sticky add a little extra flour.
Roll out dough on a well-floured surface to about a ¼ of an inch thick.
Use the snowflake cookie cutter to make shapes in the dough.
Transfer snowflakes to prepared baking sheets and bake for 7-8 minutes making sure they don’t get overdone!
Remove and set aside to cool completely before icing.
Combine ingredients into a stand mixer and mix until fully combined.
Set your mixer to the max speed and let it go for about 5-7 minutes until the frosting gets to the thickness you need. Add more powdered sugar to thicken if necessary.
Ice Cream Snowflakes:
Remove Halo Top Red Velvet from freezer and let it defrost enough for it to be spreadable (about 20 minutes).
Line a small rectangle or square baking sheet with parchment paper.
Make some room in the freezer to be able to place the baking sheet inside on a flat even surface.
Once the ice cream is defrosted pour it out into the prepared baking sheet and use a spatula to break down and smooth out into even rectangle or square large enough to for the cookie cutter you are using.
Place into freezer for about an hour.
Remove from freezer and use the cookie cutter to make ice cream snowflakes.
Place snowflakes onto parchment or foil and place back in freezer until you are ready to assemble the sammies! Make sure they are on a flat surface so they maintain their shape!
Depending on the size of the cookie cutter, you might have to do this a few times to make 3 per pint.
To Assemble Sammies:
Use royal frosting to decorate cookies as you please and set aside to dry.
Once icing is dry, flip cookies over and add a thin layer of icing to the back of the cookie as the “glue.”
Remove ice cream snowflakes from the freezer and transfer onto one of the cookies and place the other cookie on top making sure to line up the edges.
Place entire cookie sammie back into the freezer to set.
Let set for about 10-20 minutes, then enjoy!