Udderly Ridiculous Cookie Sandwich Challenge - "What's Your Combo?"

Here is your challenge - pick up some Udderly Ridiculous goat milk ice cream, and try to find the very best cookie sandwich choice for that flavour. I challenged myself to this recently (after connecting with the awesome people behind this locally crafted brand) and had so much fun trying to figure out what would work best, but I couldn’t stop until I paired every one of their 6 flavours! I mean, it is August and it is hot, so to have treats like this in the freezer when you come home from being out is super clutch.

Here is what I came up with, what do you think?

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Coffee & Craft Brew +

Toasted Almond Chocolate Chip Cookies

INGREDIENTS

• 1/2 cup rough chopped almonds

• 100 grams (1/3 cup plus 2 tablespoons) unsalted butter

• 100 grams (1/2 cup) granulated sugar

• 70 grams (1/3 cup) light brown sugar, packed

• 1/4 teaspoon salt

• 2 tablespoons malt powder (optional)

• 1 teaspoon vanilla extract

• 1 large egg

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 190 grams (1 1/2 cups) all-purpose flour

• 80 grams (1/2 cup) chopped chocolate or semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
   Place the almonds in a dry skillet over medium heat. Stirring often, toast them for 2 to 3 minutes until fragrant. Tip out onto a cutting board and leave to cool.

2. In the same skillet, melt the butter over low heat until just melted. Pour into a medium bowl and add the sugar, salt, and vanilla extract. Stir well to combine, then add the egg and beat it in quickly. Sift in the flour, baking powder, and baking soda, malt powder, then stir until a few floury patches remain in the dough.

3. Add the chopped almonds and chocolate chips to the bowl and gently stir into the dough.

4. Roll heaping tablespoons of dough into balls (wet hands help with this). Place onto a lined cookie sheet spaced about 2 inches apart. Bake for 9 to 10 minutes, until golden around the edges with a soft center. Let the cookies sit on the tray to cool completely.

Lemon Cream +

Creamy Cheesecake Cookies

INGREDIENTS

• 128 grams (1 1/2 cups) all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 114 grams (1 stick or ½ cup) unsalted butter, at room temperature

• 114 grams (4 ounces or ½ cup) cream cheese, at room temperature

• 200 grams (1 cup) granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 25 grams (1/4 cup) powdered sugar

INSTRUCTIONS

1. Place the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine; set aside.

2. Place the butter, cream cheese, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in colour and creamy, about 2 minutes. With the mixer on low speed, beat in the egg and vanilla. Scrape down the side of the bowl. Beat in the flour mixture on low speed until just combined.

3. Refrigerate the dough for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.

4. Measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball (gently wet your hands if the dough is sticky). Place on the prepared baking sheet and repeat with the remaining dough, spacing them about 2 inches apart.

5. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are light golden-brown on the bottom, 6 to 7 minutes more.

6. Let the cookies cool completely on the trays. Once completely cool, lightly dust the cookies with the powdered sugar.

Peachy Mango Tango +

Snickerdoodles

INGREDIENTS

For the cookies:

• 227 gr (1 cup or 2 sticks) unsalted butter

• 384 gr (3 cups) all-purpose flour

• 200 gr (1 cup) granulated sugar

• 200 gr (1/2 cup) packed dark brown sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 3 large eggs

• 1 teaspoon vanilla extract

For the cinnamon sugar:

• 52 gr (1/4 cup) granulated sugar

• 1 tablespoon ground cinnamon

• 1/4 teaspoon ground nutmeg

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients.

2. Place the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk to combine; set aside. Whisk the eggs and cooled butter together, then whisk in the vanilla. Pour the egg mixture into the flour mixture and stir just until a soft dough forms.

3. Place the granulated sugar, cinnamon, and nutmeg in a soup plate or shallow bowl and whisk to combine.

4. Form the dough into 1 1/2-inch balls, then roll each ball completely in the cinnamon sugar. Place 12 of them on an unlined, ungreased baking sheet and flatten slightly.

5. Bake until set, about 9 minutes. Cool completely on the baking sheet. Repeat baking the remaining dough, letting the baking sheet cool completely between batches.

Vanilla Bean Lavender +

Peach Cobbler Cookies

INGREDIENTS

• 227 grams (1 cup or 2 sticks) unsalted butter, at room temperature

• 150 gr (3/4 cup) granulated sugar, plus more for sprinkling

• 65 gr (1/3 cup) packed brown sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

• 300 gr (2 1/2 cups) unbleached all-purpose flour

• 57 gr (1/2 cup) whole-wheat flour

• 2 teaspoons ground cinnamon

• 1 teaspoon cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup peeled diced fresh peaches

INSTRUCTIONS

1. Preheat oven to 350ºF. Line two baking sheets with parchment paper.

2. Cream together the butter and sugars in a large bowl. Mix in the egg, vanilla, and almond extract. In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, cinnamon, cream of tartar, baking soda, and salt. Slowly stir the dry ingredients into the wet ingredients. Once the mixture is consistent throughout, stir in peaches.

3. Use a tablespoon to drop the dough onto the baking sheets about 2-inches apart. Sprinkle with more sugar. Bake for about 16 minutes. Remove from the oven and let cool completely.

Spiced Pumpkin +

Chewy Chocolate Gingerbread Cookies

INGREDIENTS

• 113 gr (1/2 cup)  butter

• 80 gr (2/3 cup) bittersweet chocolate, coarsely chopped

• 120 gr (1 cup) all-purpose flour

• 50 gr (1/2 cup) unsweetened cocoa powder

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon freshly grated ginger

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 200 gr (1 cup) packed dark brown sugar

• 100 gr (1/2 cup) sugar

• 2 large eggs

• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

2. Combine the butter and chocolate in a double boiler (or heatproof bowl) set over simmering water and whisk occasionally until melted and smooth. Set aside until cooled but still liquidy.

3. Combine the flour, cocoa powder, ground ginger, cinnamon, grated ginger, baking soda, and salt in a medium mixing bowl and set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the brown sugar, granulated sugar, eggs, and vanilla on medium-low speed until well combined. Pour in the cooled chocolate mixture and continue to mix until the ingredients are evenly distributed. Add the dry ingredients to the mixing bowl and beat on low speed until just combined and no visible flour remains.

5. Scoop 12 balls of dough, about 1 1/2 tablespoon size, onto each parchment-lined baking sheet, leaving at least 1 to 1 1/2 inches of space between each cookie. Bake 1 pan of cookies at a time for 18-20 minutes, rotating the pan halfway through cooking time.

6. Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Repeat with the second pan of cookies.

Wine & Dark Chocolate +

Soft and Chewy Gingerbread Cookies

INGREDIENTS

• 113 grams (½ cup or 1 stick) unsalted butter, at room temperature

• 100 grams (1/2 cup) packed brown sugar

• 85 grams (1/4 cup) unsulfured dark or light molasses (not blackstrap)

• 1 1/2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• Pinch ground black pepper

• 1 large egg

• 256 grams (2 cups) all-purpose flour

• 70 grams (1/3 cup) granulated sugar

INSTRUCTIONS

1. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.

2. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until light and fluffy, about 3 minutes.

3. Beat in the molasses, ginger, cinnamon, baking soda, cloves, nutmeg, and pepper. Add the egg and beat thoroughly, scraping down the sides of the bowl if needed. With the mixer on low speed, slowly add the flour and beat until just incorporated.

4. Place the coarse or granulated sugar in a small bowl. Scoop 1 tablespoon portions of dough, form each into a ball and roll each ball in the sugar. Place on the prepared baking sheets about 2 inches apart, 12 cookies per sheet. Dip the bottom of a glass into the sugar and use it to gently press down on each dough ball to make them about 1/2-inch thick.

5. Bake for 6 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges of the cookies are firm and the centers are soft and puffy, 8 minutes more.

6. Place the baking sheets on wire racks and cool completely.