📖 Instructions

1. First, let's prepare the red velvet cookies. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step; it's important for the texture of your cookies. If you're mixing by hand (bravo!), it might take a bit longer.
2. Next, beat in the egg and vanilla extract until well combined. Ensure the egg is fully incorporated for a smooth batter. We don't want eggy cookies, do we? I hope not!
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the dry ingredients, which helps the cookies bake evenly. Nobody wants a salty bite in their treat!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough cookies. We're aiming for tender, melt-in-your-mouth goodness, here. I mean, can you imagine how bad tough cookies would be? Awful!
5. Stir in the red food coloring until the dough is evenly colored. Adjust the amount of food coloring to achieve your desired shade of red. I'm partial to a deep, rich red, but feel free to get creative! You can use gel or liquid food coloring; just be mindful that liquid coloring might slightly alter the dough's consistency.
6. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too thin during baking. Plus, it makes the dough easier to handle. I always chill my dough for at least an hour, sometimes even overnight.
7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper is your best friend for easy cleanup and prevents sticking. Trust me, you'll thank me later. Or not. Your call. But it's gonna be easier!
8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie. They will spread a bit, so don't overcrowd them. A little space allows them to bake evenly. I like to use a cookie scoop for uniform sizes, but spoons work just fine too!
9. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Remember, they'll continue to bake a bit as they cool on the baking sheet. Don't overbake, or they'll be dry. Nobody wants dry cookies. Except maybe my weird neighbor?
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and falling apart. Patience is key! But I struggle with it, so who am I to lecture?
11. Now, for the ice cream sandwiches! Once the cookies are completely cool, take a scoop of your favorite vanilla ice cream and place it on the flat side of one cookie. I like to let the ice cream soften slightly for easier spreading. But you don't have to if you don't want to. It's your cookie sandwich, after all!
12. Top with another cookie, pressing gently to create a sandwich. Be careful not to squish out all the ice cream. Though, honestly, even if you do, it's still delicious.
13. If desired, roll the edges of the ice cream sandwiches in sprinkles or mini chocolate chips for extra fun and flavor. This is totally optional, but it adds a festive touch. Plus, sprinkles make everything better, right? I may be biased. I love sprinkles!
14. Wrap the ice cream sandwiches individually in plastic wrap and freeze for at least 30 minutes to allow them to firm up. This prevents the ice cream from melting too quickly when you eat them. Though let's be honest, they'll probably be gone in minutes anyway.
15. Enjoy your Red Velvet Ice Cream Sandwiches straight from the freezer! They're best enjoyed immediately, but if you have any leftovers (doubtful!), store them in the freezer for later.