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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