Snickerdoodle Ice Cream Sandwiches
- 25m Prep Time
- 12m Cook Time
- 37m Ready In
Soft snickerdoodle cookies spiced with cinnamon and brown sugar are paired with your favorite ice cream to create a delightful summer treat.
Ingredients
- 355 ml all-purpose flour
- 4.93 ml cream of tartar
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 118 ml light brown sugar firmly packed
- 59.1 ml granulated sugar
- 1 large egg
- 4.93 ml pure vanilla extract
- 3.7 ml ground cinnamon
- 710 ml ice cream
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 30.3 mg
- Iron: 1.77 mg
- Magnesium: 9.81 mg
- Phosphorus: 55.8 mg
- Potassium: 205 mg
- Zinc: 0.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 4.93 ml cream of tartar
- 2.46 ml baking soda
- 1.23 ml kosher salt
- 59.1 ml granulated sugar
- 1 large egg
- 4.93 ml pure vanilla extract
- 3.7 ml ground cinnamon
- 710 ml ice cream
Prepare
- 118 ml unsalted butter, at room temperature
- 118 ml light brown sugar, firmly packed
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
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Step 2.
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
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Step 3.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature), ½ cup plus 2 tablespoons firmly packed light brown sugar, and 2 tablespoons granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg and 1 teaspoon pure vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
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Step 4.
In a small bowl, combine ¾ teaspoon ground cinnamon and the remaining 2 tablespoons granulated sugar. Form the dough into 1½-inch balls, roll each ball in the cinnamon-sugar mixture, and place onto the prepared baking sheets, spacing them 2 inches apart. Bake until set and slightly golden brown around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
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Step 5.
Assemble sandwiches: Press ¼ cup ice cream (any flavor) between 2 cooled cookies. Serve immediately or freeze, covered, for up to 3 days.