The obvious choice here is making traditional drop sugar cookies. You can make these cookies any size from tiny 1 tablespoon size, all the way to up to large 3 tablespoon size. Just scoop, drop, and bake. You can also generously sprinkle the tops of the cookies with sugar when you use the drop method.

Sugar cookies rolled in sugar

After scooping the cookies, roll them into a ball and roll them in sugar before baking. This gives them a little extra sweetness and crunch.

Sprinkle sugar cookies

Add 1/4 cup (or more, if you prefer) of sprinkles to the dough before baking the cookies to make funfetti cookies.

Frosted sugar cookies

After baking and cooling the cookies, frost the tops of them with a homemade buttercream frosting and decorate them with a few sprinkles.

Bake and cool the cookies. Then, take a good size scoop of slightly warmed ice-cream and carefully sandwich it between two cookies. Sandwiches should be eaten immediately or stored in an airtight container in the freezer. You can also roll the filled cookie sandwiches in sprinkles or chocolate chips to make them really fancy. If frozen, allow the cookie sandwiches to thaw for a few minutes before serving.