Opening in Anne Arundel County, Maryland

Made today.
Gone tonight.

Ice cream churned in-house every day. Cookies baked fresh throughout the day. No shortcuts, no freezer-burnt tubs shipped in from somewhere else — just a kitchen you can watch, working in real time.

See the flavors Get opening updates
The story
Cookies at the Creamery logo

William Sedgwick

Founder & Owner

Trained in baking & pastry

Made with passion. Shared with everyone.

Why I started Cookies at the Creamery

Cookies and ice cream have always been two of my favorite things — there's something special about a warm, freshly baked cookie, a scoop of rich ice cream, and the people you share them with. I founded Cookies at the Creamery to turn that simple joy into something everyone could experience.

With an education in baking and pastry, I've come to believe exceptional treats start with exceptional ingredients, careful preparation, and a commitment to doing things the right way. We use high-quality ingredients and work to keep our products free from artificial ones — from our cookies to our ice cream, every detail matters.

But great desserts are only part of what we're building. Cookies at the Creamery is meant to be a place where friends become closer, families make memories, and everyone can slow down for a moment and enjoy something sweet together. As owner, I hold myself and our team to a high standard: a clean, sanitary kitchen, ingredients treated with care, and desserts that meet the quality our customers deserve.

We don't just want to serve you dessert. We want to give you a reason to come together.

Why it's different

A kitchen built for one thing: quality you can taste and watch happen.

We keep the menu narrow on purpose, so every hour of the day goes toward two things — the dairy base and the dough. A glass-walled production zone means you can watch both come together before they land in your hands.

  • 🥛
    Small-batch ice creamChurned on-site from a high-butterfat local dairy base, not trucked in frozen.
  • 🍪
    Cookies baked to orderDough rests in the fridge, and batches come out of the oven fresh throughout the day.
  • 👩‍🍳
    A trained kitchen, not a reheat counterEvery scoop and every batch is made by staff trained specifically on our recipes and process.

What it costs

Simple pricing, built for daily visits.

Mix and match cookies and ice cream flavors — pricing below is a first pass ahead of our official opening.

Cookies

Classic Warm Cookie
One freshly baked #12 cookie
$4.49
3-Pack
$12.49Save $1.00
6-Pack
$23.99Save $3.00
Baker's Dozen — 13 Cookies
$48.99Save $9.50

House-Made Ice Cream

1 Scoop
$5.49
2 Scoops
$8.49
3 Scoops
$11.49
Cookie + Scoop
One warm cookie + 4oz scoop
$9.99

Build-a-Batch™ Sandwich

Build-a-Batch™
Choose any two freshly baked cookies + 4oz house-made ice cream
$12.99
3-Pack
Three Build-a-Batch™ creations
$35.99
6-Pack
Six Build-a-Batch™ creations
$68.99
Baker's Dozen
Thirteen Build-a-Batch™ creations
$138.99

Mix and match cookies and ice cream flavors.

The hero of the menu

Build-a-Batch

Your ice cream sandwich, assembled to order in front of you. Two warm cookies, one fresh scoop, your call on the combination.

  • 1 Pick two cookies, warm from the oven
  • 2 Pick a scoop, churned that day
  • 3 We build it, you eat it immediately

Already tested

Before the shop, there was the pop-up.

We've sold Build-a-Batch to real lines of real customers — twice — serving hundreds of people both times.

Otakon

Our first public test. Hundreds of customers came through, with a line that kept forming all day.

Hipicon 2026

We took the concept on the road again — same energy. Tons of new customers, and plenty asking when we'd have a real location.

From the kitchen

The Journal

Notes on flavors, the shop, and everything we're learning along the way.

Kitchen notes

Why we don't freeze what we can't sell today

Most soft-serve and packaged ice cream is built to survive months in a freezer. Ours isn't — here's what that tradeoff actually buys you in flavor and texture, and why we bake in small batches instead of stockpiling.

Read more →
Behind the scenes

From convention table to storefront: what we learned at Otakon and Hipicon

Two pop-ups, hundreds of customers, and more than we expected to learn about this business. Here's what surprised us about the lines, the flavor picks, and the question we got asked more than any other.

Read more →
Flavor spotlight

Building the core lineup: how we pick what stays year-round

Six ice cream flavors, six cookies, always in the case. Here's the tasting process behind our core menu — and what it takes for a seasonal flavor to earn a permanent spot.

Read more →

Where we're headed

Opening soon in Central Maryland.

We're scouting our first storefront now, focused on the neighborhoods below. Wherever we land, expect strong evening foot traffic, easy parking, and a room built for warm cookies and fresh ice cream.

  • Severna Park
  • Arnold
  • Pasadena
  • Annapolis
  • Millersville
  • Glen Burnie