| Level: | Easy |
| Total: | 5 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/3 cup sour cream
- Sanding sugar, for sprinkling
- 2 pints black raspberry chip ice cream
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream.
- Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Sandwich the ice cream between the cookies. Freeze until firm, 3 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 489 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 88 mg |
| Sodium | 296 mg |