1/2 c.

red, white, and blue sprinkles

2 1/2 c.

all-purpose flour

2 1/2 tsp.

baking powder

1 tsp.

kosher salt

2

sticks salted butter, at room temperature

1 1/2 c.

sugar

1

large egg

1 tsp.

vanilla extract

3

pints vanilla ice cream, slightly softened

Step  1 Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Pour the sprinkles into a small shallow bowl. Whisk together the flour, baking powder and salt in a large bowl. Step  2 In another large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla. Add the flour mixture and beat on low speed until just combined.  Step  3 Roll the dough into 1¼-inch balls (about 24). Flatten each cookie with the palm of your hand into a 2-inch disk. Press the dough into the sprinkles to coat the top side and round edges; do not coat the bottom. Step  4 Arrange about half of the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are set and the bottom edges just start turning golden, about 12 minutes. Let cool 5 minutes on the pans, then remove to racks to cool completely. Bake the remaining cookies. Step  5 Line a separate baking sheet with parchment paper. Scoop about ½ cup ice cream onto the bottom of a cookie and place another cookie on top, sprinkle-side up. Gently press together to spread the ice cream to the edges. Place the ice cream sandwich on the baking sheet and transfer to the freezer. Repeat with the remaining cookies and ice cream and freeze at least 1 hour before serving, or wrap each sandwich in plastic wrap and freeze for up to 1 month.

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