📖 Instructions

1. First, let's tackle the cookies. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Trust me, parchment paper is your friend here. It prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together ½ cup (1 stick) of softened butter, ¾ cup of granulated sugar, and ¾ cup of packed brown sugar until light and fluffy. This might take a few minutes, but it's worth it!
3. Beat in 1 large egg and 1 teaspoon of vanilla extract. Make sure everything is well combined. I sometimes add a pinch of almond extract for extra flavor, but that's totally optional.
4. In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. This ensures that the baking soda and salt are evenly distributed, which is crucial for even baking.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. You want a soft, slightly sticky dough.
6. Stir in ½ cup of red, white, and blue sprinkles. This is where the fun begins! The more sprinkles, the merrier, I always say.
7. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie. You don’t want them to merge into one giant cookie (unless that’s what you're going for!).
8. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them, as ovens can vary. You want them to be slightly soft in the center.
9. 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 breaking apart while they’re still warm and fragile.
10. Now for the ice cream! Let your favorite flavor of ice cream soften slightly, just enough to make it spreadable. I usually leave it out for about 10-15 minutes, but keep an eye on it to prevent it from melting into a puddle.
11. Once the cookies are completely cool, spread a generous layer of softened ice cream on the bottom of one cookie and top with another cookie, creating a sandwich. Be gentle, you don’t want to crack the cookies.
12. Roll the edges of the ice cream sandwiches in more red, white, and blue sprinkles. This step is optional, but highly recommended for maximum festiveness!
13. Wrap each ice cream sandwich in plastic wrap and freeze for at least 30 minutes to allow the ice cream to firm up. This will make them easier to handle and prevent melty messes.
14. And there you have it! Independence Ice Cream Sandwiches, ready to be devoured. Enjoy responsibly!