In a mixing bowl, cream together 0.5 cups of softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. Add in 1 beaten egg and 1 teaspoon of vanilla extract, mixing until smooth.

Gradually stir in 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix until just combined to avoid over-mixing.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoon-sized portions of the cookie dough onto the prepared sheet.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Let them cool completely for about 15-20 minutes before assembly to prevent melting.

Scoop a generous amount of strawberry ice cream onto one cookie, about 0.25 cups, and top with another cookie, gently pressing down.

Assemble the sandwiches until all cookies are used. Place sandwiches in the freezer for at least 30 minutes to firm up.

Serve your Strawberry Shortcake Ice Cream Sandwiches after allowing them to sit at room temperature for a minute to soften slightly.