Cream butter and sugar together until light and fluffy, 3-4 minutes.

Add vanilla and egg, mixing until combined. Add red food coloring to the mix.

Whisk together dry ingredients in a bowl and set aside.

Slowly add the dry ingredients to the mixer and mix on low.

Turn the dough onto plastic wrap, press into a disk and refrigerate for about 30 minutes.

Preheat oven to 170℃.

Roll out into 1/8 inch thick dough on a well floured surface.

Cut 16 4-inch circles out of the dough and transfer to parchment lined baking sheets. 

Poke holes in the cookies with a fork and refrigerate for further 30 minutes.

Bake cookies for 7-8 minutes for soft cookies, 8-10 for crunchier cookies (the crunchier cookies hold up better for sandwich cookies).

Allow cookies cool before sandwiching cookies with soft scoop ice cream.

Place into the freezer for at least 15 minutes to refreeze the ice cream.

Enjoy