Preheat oven to 350. Line a baking sheet with parchment paper. Make the cookies. Mix sugars, flour, baking powder, baking soda and salt in a large bowl. In another bowl, us a mixer to beat eggs until light and fluffy; add butter and vanilla and continue beating until combined. Add dry mixture a little at a time to egg mixture, stirring with a wooden spoon. Continue stirring until ingredients are fully incorporated. Drop dough by heaping spoonfuls (about 2 1/2 tablespoons each) onto prepare baking sheet. Bake 12 to 14 minutes. Transfer to cooling rack and let cool to room temperature. Top the underside of 1 cookie with 1 cup ice cream and press a second cookie on top. Repeat with remaining cookies and ice cream. Tightly wrap each ice cream sandwich individually in plastic wrap and freeze at least 30 minutes, or until ready to serve. You can use almost any cookie, just make sure it’s sturdy enough not to crumble. (Note: The recipe doesn’t say when to insert the pop sticks, but I would say before the second freezing).