Snickerdoodle Ice Cream Sandwiches Recipe

By mamacasma

Brown sugar, vanilla extract and ground cinnamon give this soft cookie just the right amount of sweet spice. Paired with the ice cream of your choosing—vanilla, mint chocolate chip, strawberry—it’s summertime decadence at its finest.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup (1 stick) unsalted butter,
• at room temperature
• 1/2 cup plus 2 Tbsp firmly packed
• light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 3/4 tsp ground cinnamon
• 3 cups ice cream

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and 2 Tbsp of the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.

3. In a small bowl, combine the cinnamon and remaining 2 Tbsp granulated sugar. Form the dough into 1½-in. balls, roll in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 in. apart. Bake until set and edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.

4. Form sandwiches with 2 cookies and ¼ cup of ice cream. Serve immediately or freeze, covered, for up to 3 days.