Mayan Astronaut Ice Cream Sandwiches


I made these last night and they were effing awesome — soft, chewy, buttery cookies with layers of flavor and an astronomically godly ice cream.

The sugar cookies were a variant of the Serious Eats recipe. The ice cream was Xocorosa, a collaboration between Jeni’s and Stone Brewing, and a riff on one of my favorite beers: Stone’s Xocoveza. I acquired it at the Stone Company Store in Pasadena.


  • 1 tub Stone Brewing + Jeni’s Xocorosa ice cream
  • 320 g all-purpose flour
  • 225 g unsalted butter
  • 120 g white sugar
  • 80 g brown sugar
  • 80 g dry-toasted sugar
  • 10 g baking soda
  • 5 g kosher salt
  • 1 large egg, cold
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • a splash of Guinness


  1. Preheat the oven to 350 F. Line a cookie sheet with aluminum foil and parchment paper.
  2. Cube the butter and melt it in a microwave.
  3. Get your brilliant roommate to sift together the flour, white sugar, brown sugar, toasted sugar, baking soda, kosher salt, and the cinnamon.
  4. Mix in the butter, egg, vanilla extract, and Guinness. Combine until well-mixed. Firm up the dough in a fridge for about 10 minutes.
  5. Form the dough into 1.5 inch-diameter balls. Bake for about 15 minutes, or until brown and crispy on the edges, but soft and buttery in the center.
  6. Let rest for about 5 minutes. You may eat some cookies before they’re fully cooled to prepare your mouth.
  7. Sandwich some chilled Xocorosa between two cookies and stuff into your mouth until happy.


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