It’s the season for ice cream sandwiches, wafer cookies, and… well, just about any kind of cookie that you can think of. And it’s also the season for having enough leftovers to last you through July (and then some). So why not turn those extra treats into cute little ice cream sandwiches? The best part is that they’re easy as pie (or should I say “easy as ice cream”) to make. Here are 20 recipes for some crazy-delicious cookies that you can use with your favorite frozen treats!
Peanut butter wafer cookies
- 1 cup granulated sugar
- 1/2 cup butter, softened to room temperature
- 2 eggs, beaten well
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour (sifted)
Brownie wafer cookies
- 1 cup of flour, sifted
- 1/2 teaspoon of baking powder (1/4 tsp for the eggless version)
- 1/4 teaspoon of salt (1/8 tsp for the eggless version)
- 4 tablespoons of butter or margarine, softened
- 3 tablespoons of granulated white sugar
1 tablespoon of dark brown sugar, packed in tightly
Lemon wafer cookies
Lemon wafer cookies are a classic cookie that have been around for centuries. They’re the perfect base for many other flavors, like lemon meringue and chocolate-covered strawberry.
It’s easy to make them at home and they’re a great way to use leftover egg whites. It also makes a fun activity when you’re baking with kids!
Almond wafer cookies
Almond wafer cookies are a classic dessert. They’re crunchy and delicious, but if you’re looking for something more unique, try these almond wafers with chocolate!
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp cocoa powder
- pinch salt (1/8 tsp)
- 4 oz butter (1 stick) softened at room temperature
To make the dough:
Crispy chocolate wafer cookies
Crispy chocolate wafer cookies are a popular variety of the cookie, and they’re often used in ice cream sandwiches. Wafer cookies are usually made with a special kind of flour—regular flour won’t work as well! These particular crispy chocolate wafer cookies have been dipped in melted dark chocolate and then sprinkled with chopped hazelnuts. The result is a delicious treat packed with flavor, texture and crunchy delightfulness. If you’re looking for something different to try out on your next baking adventure or if you just want to make something special for friends or family members, this recipe is perfect!
Layered minty chocolate and vanilla ice cream sandwich cookie
In this recipe, you’ll make a cookie that looks like an ice cream sandwich. The recipe comes from Tal Ronnen’s cookbook “The Conscious Cook.” This yummy cookie is made with mint chocolate chip ice cream, chocolate cookies and vanilla ice cream.
Here’s what you need:
- 1/2 cup vegan butter substitute* 1/2 cup coconut oil (or another vegan butter substitute)* 3⁄4 cup brown sugar or maple syrup (you can use honey instead of maple syrup)* 1⁄4 cup unsweetened cocoa powder* 2 teaspoons pure vanilla extract* 1 teaspoon baking soda* 2 cups flour (I used regular all purpose flour)
Butterscotch wafer cookies
Butterscotch Wafer Cookies
1 cup unsalted butter, softened at room temperature for 2 hours
1 cup sugar (granulated or superfine)
2 large eggs at room temperature
2 tsp vanilla extract or the seeds of one vanilla bean scraped into a small bowl and mixed with 1/4 cup powdered sugar (or you can use store-bought vanilla sugar)
3 cups all-purpose flour, sifted twice in separate bowls, and then combined together into one bowl until well mixed. If your kitchen is particularly warm, refrigerate the dough overnight before baking. This will allow it to be slightly firmer when rolled out and also help prevent cracking during baking.
Pecan-topped ice cream sammie cookie
- 2/3 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 3 cups all-purpose flour, plus more for kneading and rolling out dough
- 1 teaspoon baking soda
- ½ teaspoon salt
Cookie press chocolate-covered almond butter caramel bars
Chocolate-covered almond butter caramel bars
- 1 cup sugar
- 1/2 cup butter, softened (1 stick)
- 1 egg yolk
- 2 cups all-purpose flour
- 4 tablespoons cocoa powder, sifted
In a large bowl, beat together the sugar and butter until they are light and fluffy. Add the egg yolk and mix well. With the mixer on low speed, add half of the flour mixture to combine then add remaining flour mixture and mix again until combined well into dough. Roll out between two pieces of parchment paper or wax paper to about 1/4 inch thick. Place one piece of parchment onto work surface; place second piece on top of rolled out dough making sure that there’s enough space for your cookie press to fit between layers without touching sides if applicable (if using a kitchen scale follow manufacturer’s instructions). Stamp out cookies using cookie press according to manufacturer’s instructions (usually pressing down on handle while twisting back and forth). Transfer stamped cookies onto baking sheets lined with parchment paper; bake according to directions below depending upon whether you’re using regular size wafer squares or mini versions: * Regular wafer squares: Bake at 350 degrees F 10 minutes until lightly browned around edges but still soft * Miniature version: Bake at 325 degrees F 8 minutes until soft
Phyllo dough pistachio ice cream sandwiches with rose syrup drizzle and crushed pistachios
These phyllo dough ice cream sandwiches with pistachios and rose syrup drizzle are one of the best dessert recipes I’ve come across. The combination of phyllo dough, pistachios, and rose syrup drizzle is amazing! The crushed pistachios add just the right amount of crunchiness to this unique dessert. These cookies are sure to be a crowd-pleaser at your next party or gathering!
In order to make these cookies special you will need:
- Phyllo dough (you can use pre-made)
- Pistachios (unsalted)
- Rose Syrup
Lemon-thyme wafers with lemon cream and fresh blackberries
These lemon-thyme wafers are the perfect addition to any meal. The edges are crispy, while the middle is chewy, and they’re filled with lemon cream—a sweet treat that’s sure to please. If you need a gluten-free option, these treats can be made with brown rice flour or sorghum flour instead of all-purpose flour. The blackberries add bursts of flavor and make this dish a wonderful addition to any summertime meal!
For Lemon-Thyme Wafers:
- 1 cup all purpose flour (or brown rice or sorghum)
- 1 tsp baking powder
- 1/2 tsp salt (omit if using salted butter)
- 4 tbsp cold unsalted butter cut into small pieces For Lemon Cream Filling: * zest from one small lemon* juice from one small lemon* 2 tbsp milk of choice (I used almond)* 3 tbsp granulated sugar For Topping: * fresh blackberries
Healthy banana split sandwich cookie bar with salted caramel drizzle and toasted almonds (gluten-free)
- 1 cup gluten-free flour
- 1/2 tsp baking soda
- 3 tbsp coconut sugar (or brown sugar)
- 1/2 tsp sea salt
- 4 tbsp coconut oil, divided (melted)
- 5 oz almond butter (or peanut butter) In a large bowl, whisk together the flour, baking soda, coconut sugar and sea salt. Then add 3 tablespoons melted coconut oil to the bowl along with almond butter and stir until combined. Mash bananas into mixture until well incorporated. Stir in honey then vanilla extract just until combined; do not over mix! Spread batter into prepared pan (I used an 8×8 square). Bake for 20-22 minutes at 350F or until toothpick inserted comes out clean from center of pan.. Cool completely on rack before slicing. While cooling slice almonds into small pieces using sharp knife or food processor fitted with slicing disc attachment. Set aside for later use.. In separate bowl combine remaining melted coconut oil with caramel sauce and chopped almonds; stir well to combine then sprinkle over cooled bars before serving!
Blackberry plum cobbler cookie sandwiches with nut crumble topping, greek yogurt filling and spiced plum sauce drizzle (gluten-free)
- Blackberry plum cobbler cookie sandwiches with nut crumble topping, greek yogurt filling and spiced plum sauce drizzle (gluten-free)
Yield: 8 sandwich cookies (or make 16 snacks)
Chai spice cookie sandwiches with mango chia seed jam filling and dark chocolate drizzle (vegan + gluten free)
- Make the chai spice cookie dough: In a large bowl, stir together the flour, sugar, baking powder and salt. Add in melted coconut oil (or vegan butter), vanilla extract and almond milk. Stir until just combined – do not overmix! Refrigerate for at least 30 minutes to firm up.
- Make the mango chia seed jam filling: Prepare your freezer-safe container with parchment paper by lining it with parchment paper so that no part of the surface touches anything but air (so it doesn’t stick). Then fill with 1/4 inch layer of water on top of which you’ll add 1 tablespoon chia seeds per cup used in recipe instructions below (e.g., if using 3 cups chickpea flour then use 6 tablespoons total divided between two containers). Leave overnight or up to 24 hours before using again this way – once soaked they will become gelatinous when mixing into cookie doughs later so don’t skip this step!
Gluten free brownie layer cake cookie sandwiches with peppermint coconut whipped cream filling and melted dark chocolate drizzle (vegan + gluten free)
- 1/2 cup coconut oil, melted
- 1/2 cup cocoa powder, sifted
- 1 tsp vanilla extract
- 1 tbsp maple syrup (optional)
- To make the brownie layer cake cookies, line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In another bowl beat together the coconut oil and sugar until light and fluffy (about 3 minutes). Add in the egg replacer and vanilla extract then mix until combined well. Finally add in your cocoa powder + cocoa powder mixture one tablespoon at a time alternating with your water mixture until everything has been thoroughly combined into your batter*. Pour out onto prepared baking pan spreading evenly across it’s surface area with an offset spatula or knife making sure to spread it all around so there are no gaps left behind! Bake at 350F for 15-20 minutes until cooked through but not burnt on top**
Read more here: https://www.myrecipes.com/recipe/gluten-free-brownie-layer-cake-cookie-sandwiches
Strawberry shortcake sundae cookie sandwich with strawberry shortcake ice cream, salted vanilla bean caramel sauce, whipped coconut cream and toasted coconut sprinkles (raw, vegan + gluten free)
This delicious cookie sandwich is perfect for your next summer party or backyard BBQ.
- 1/2 cup (113g) coconut oil, melted
- 1/3 cup (60g) organic cane sugar or brown sugar
- 1 egg (you could use flax seed and water to make an egg substitute instead of using a real egg)
- 3 1/2 tbsp (50g) non-dairy milk of choice, room temperature (I used soy milk) * 2 tsp vanilla extract or vanilla bean paste * 2 cups (200g) gluten free flour or all purpose flour mix
- 3 tbsp strawberry powder or freeze dried strawberries – can also use fresh chopped strawberries instead if you have some lying around!
- 2 tbsp cornstarch – this helps bind together as well as add volume to make these cookies nice & fluffy!
- 1/4 tsp baking soda – don’t forget about this ingredient! It’s important for making cookies chewy without being cakey.
- pinch salt – the perfect amount so they’re not too salty but enough so that they taste like a traditional cookie 🙂
Now Is The Time For You To Know The Truth About Wafer Cookies Recipe
Beets are used to sweeten up the cookie. It has lightly lemon flavor. It is a simple batter and easy to work with. The cookie has a nice crunchy texture that you will love.
Beets are used to sweeten up the cookie.
Beets are used to sweeten up the cookie. Beets are used to add a bit of crunch. Beets are used to add a bit of color!
It has lightly lemon flavor.
Lemon is a citrus fruit. It’s used in many recipes to give them a slight, yet noticeable lemon flavor. Lemon juice is often added to the batter for wafer cookies.
Lemon zest can be used as well; however, it’s best to add it after you have made your batter because if you add it too early in the process, then your cookies may not cook evenly and may burn on one side or another.
Lemon also contains vitamin C which helps keep the skin healthy.
It is a simple batter and easy to work with.
It is a simple batter and easy to work with.
Just like any other cookie, you can also make wafer cookies at home. If you are willing to put in some effort and love, then this is your chance! You can make delicious wafer cookies yourself in the comfort of your own kitchen!
The cookie has a nice crunchy texture that you will love.
- The cookie has a nice crunchy texture that you will love.
- The cookie has a light lemon flavor that is not too overpowering.
- The cookie is simple to make and easy to work with.
Yummy wafer cookies!
If you’re looking for a new dessert and snack idea, then look no further. We’ve got just the thing: wafer cookies! These treats are delicious, crunchy and easy to make. They’re also fun to make, which means that making them will be a great treat in-and-of itself. So what are waiting for? Get started on this recipe today!
I hope you enjoyed this collection of wafer cookies recipes. These sweet treats are perfect for birthdays, holidays, or any day you want something special to eat!