Snickerdoodle Ice Cream Sandwiches Recipe
Snickerdoodle cookies are essentially sugar cookies dusted with cinnamon.
In this frozen treat, we mimic them by combining cinnamon ice cream and sugar cookies. If you want extra cinnamon, use snickerdoodle cookies instead of plain sugar cookies. Want less? Swap out the cinnamon ice cream for vanilla.
Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches.
Game plan: Using this recipe as your guide, dabble with other colors, textures, and flavors. Use different ice creams, drizzle the edible pucks with caramel or ganache, roll the edges in toasted nuts, coconut, or toffee, or slather the ice cream sandwiches with marshmallow or Nutella. Shape them into mini sandwiches for one-bite party treats. If you have leftovers (an unlikely outcome), store them in the freezer in an airtight container for up to 1 week. This recipe makes 36 cookies, so you’ll have 16 extra for your cookie jar. Time to meet the neighbors.
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For the cookies:
- 1 1/2 cups granulated sugar
- 2 sticks (8 ounces) unsalted butter, softened
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Place 1/4 cup of the sugar in a small bowl and set aside.
- Combine the butter and the remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light in color and fluffy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides and bottom of the bowl. Add the yolks, vanilla, and salt and mix on medium speed until smooth, about 30 seconds. Reduce the speed to low; add the flour, baking soda, and cream of tartar; and mix until the dough just comes together.
- Scoop the dough by rounded tablespoons and roll it into balls between your hands until smooth. Coat in the reserved sugar and place on the prepared baking sheet at least 2 inches apart, for a total of 12. Bake until golden brown around the edges but still soft in the center, about 15 to 16 minutes. Immediately transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
- Set aside 20 cookies for the sandwiches. Using a 3-tablespoon or 1-1/2-ounce ice cream scooper and working with 6 cookies at a time (3 bottoms and 3 tops), place a scoop of ice cream on each bottom cookie and top with another cookie. Firmly press the cookies together to evenly disperse the ice cream in the center (be careful not to break the cookies). Immediately wrap each sandwich with plastic wrap and place in the freezer. Repeat with the remaining cookies and ice cream.