Snickerdoodle Ice Cream Sandwiches Recipes

SNICKERDOODLE ICE CREAM SANDWICH MINIS

Steps:

• Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350° and line a large rimmed baking sheet with parchment paper. In a large bowl using a hand mixer, beat butter and 1 1/4 cups sugar until fluffy. Add eggs and vanilla and beat until combined.
• In a separate medium bowl, combine flour, salt, baking soda and 1 teaspoon cinnamon. Whisk to combine.
• Pour dry ingredients into wet ingredients and stir until just incorporated.
• Spread the batter into the prepared baking sheet and sprinkle with remaining cinnamon and sugar. Bake until set, 15 to 18 minutes.
• Let cool in pan completely, then cut the sheet cake in half crosswise to make two large rectangles.
• Spread vanilla ice cream onto one half, then place the second half on top to form one large ice cream sandwich.
• Freeze until the ice cream is firm, about 2 hours, then slice into squares. Serve immediately.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• FOR SNICKERDOODLES:.
• Preheat oven to 375°.
• Stir together flour, soda, cream of tartar and salt.
• Beat butter for 30 seconds.
• Add the 2 cups sugar and beat until fluffy.
• Add eggs, milk and vanilla; beat well.
• Add dry ingredients to beaten mixture, beating until well blended.
• Form dough into golf-ball sized balls (or larger) - dough will be sticky.
• Roll in mixture of cinnamon and sugar.
• Place 2-inches apart on greased cooked sheet.
• Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
• Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
• Cool completely on wire rack.
• FOR ICE CREAM SANDWICHES:.
• Match cookies by size into pairs.
• Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
• Quickly place other cookie on top and press down little to smash the ice cream.
• Immediately wrap tightly in plastic wrap and place in freezer.
• Repeat with remaining cookies.
• Freeze until firm.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment. Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside.
• Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
• Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough to about 1/4 inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
• Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
• To assemble: Turn 6 cookies upside down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.

CONFETTI SNICKERDOODLE SPRINKLE ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy.
• In a medium bowl, whisk together the flour, cream of tartar and baking soda.
• Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms.
• Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment.
• For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers.
• Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour.
• To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat.
• Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat.
• Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends!