Place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Cinnamon Ice Cream Sandwiches:
Prepare and bake cookies as directed. Spread cinnamon ice cream on bottoms of half of the cookies, using 3 tablespoons ice cream for each cookie. Top with the remaining cookies, bottom sides down. Press together lightly. Wrap each sandwich cookie in plastic wrap. Freeze for at least 2 hours or until firm. Store in the freezer for up to 1 month. To serve, let stand at room temperature for 5 minutes. Makes about 18 sandwich cookies. Nutrition per Serving: 292 calories, 3 g protein, 39 g carbohydrate, 14 g total fat (97 g sat. fat), 48 mg cholesterol, 1 g fiber, 26 g total sugar, 7% Vitamin A, 0% Vitamin C, 150 mg sodium, 6% calcium, 6% ironIce Cream Pint Hack: For the ultimate ice cream sandwiches, buy a pint-size container of your favorite ice cream (vanilla is delish, but anything goes) and cut directly through the container cross-wise to make perfect ice cream slices. Sandwich the slice of ice cream between two cookies and peel off the container piece.