Sugar Cookie Ice Cream Sandwiches

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• 6 Tablespoons butter (, softened)
  Ingredient note

  Source: 6 Tablespoons butter (, softened)
• 1/2 cup granulated sugar
  Ingredient note

  Source: 1/2 cup granulated sugar
• 1 each egg
  Ingredient note

  Source: 1 egg
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
  Ingredient note

  Source: 1/2 teaspoon almond extract
• 1 1/4 cups all-purpose flour
  Ingredient note

  Source: 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
  Ingredient note

  Source: 1/2 teaspoon baking powder
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 2 Tablespoons sprinkles
  Ingredient note

  Source: 2 Tablespoons sprinkles
• 1 1/2 cups vanilla ice cream
  Ingredient note

  Source: 1 1/2 cups vanilla ice cream

1. In a large bowl or the bowl of a stand mixer, beat the butter and sugar together until light and fluffy. Add the egg, vanilla and almond extract and beat until smooth. Add the flour, baking powder and salt and mix until combined. Fold in the sprinkles. Shape the dough into a log about 12 inches long and 2 inches in diameter and wrap in plastic wrap or parchment. Freeze for 30 minutes.
2. Preheat the oven to 400°F. Remove the cookie dough from the freezer and slice into 24 equal slices. Place the cookie slices on a greased baking sheet and bake 8-9 minutes, or until lightly golden on the bottom. Remove and let cool completely.
3. When the cookies have cooled, scoop about 2 Tablespoons of ice cream onto the bottom of 12 of the cookies, then top with the remaining cookies. Freeze 30 minutes before serving.