Edible Funfetti Cookie Dough Ice Cream Sandwiches

Oh boy. I really did it this time.

The sprinkles in the pantry were just BEGGING to be baked into a cake, brownies, cookies. Sprinkling them on a scoop (okay, 3 scoops) of ice cream just wasn’t cutting it anymore.

It all started so innocent. I was just going to bake funfetti cookies and call it a day.

Sometimes, I just can’t help myself. Blame it on the heat but a lightbulb went on in my brain. What’s better than funfetti cookies?

Funfetti cookie dough.

Edible Funfetti Cookie Dough.

Edible Funfetti Cookie Dough Ice Cream Sandwiches!!!

YUP THAT HAPPENED.

When I was little and would help my mom bake, standing on a chair to reach the cabinet, my mom instilled in me that cake batter + cookie dough were unsafe to eat because of raw egg. In my 5 year old brain, I interpreted this as “Eat cookie dough or cake batter and immediately get sick.” Well, that wasn’t going to happen to me so I remained cake batter + cookie dough-free until about 6 years later when I rebelled and snuck a taste of yellow cake batter.

There are just some things you can’t un-taste and OMG yellow cake batter tasted incredible.

And edible funfetti cookie dough tastes like heaven.

Add a scoop of ice cream to frozen edible cookie dough and oh man, you’re all set.

It’s a long weekend. (Edible) dough it up!

Ingredients (Makes About 18 Cookies)

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons clear imitation vanilla extract (real vanilla extract may be substituted)
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
milk
3/4 cup sprinkles

Directions

Combine the butter, sugar, extracts, and beat on medium-high speed until light and fluffy.

Mix in flour and milk. Add the milk 1 tablespoon at a time until the dough reaches its desired consistency.

Fold in sprinkles with a spatula.

Cover bowl tightly with plastic wrap and refrigerate for at least 2 hours.

Enjoy!!

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