Ice Cream Cookies (Mom’s Childhood Recipe)

Form the Cookies:

Drop the dough by the teaspoonful onto a cold cookie sheet. Unlike many other cookies that need a warm baking sheet, this dough works best on a cold one to help maintain its soft texture. Space the dough drops about 2 inches apart, as the cookies will spread slightly while baking.

Bake the Cookies:

Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn golden brown. These cookies will stay soft in the center, and the brown edges are the perfect indication that they are done. If you like slightly firmer cookies, you can bake them a little longer, but be careful not to overbake them. The cookies should remain soft and chewy inside.

Cool and Serve:

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. After that, transfer them to a wire rack to cool completely. These Ice Cream Cookies are best enjoyed fresh but can be stored in an airtight container for several days. Whether for an afternoon snack or a special treat, these cookies are sure to bring back memories and create new ones with every bite!