Snickerdoodle Ice Cream Sandwiches
Snickerdoodles are a bit nostalgic to me. Back when they used to teach Home Economics in middle school, it was my first, homemade cookie that I ever had; they were soft; they were chewy; they were crunchy around the edges, yet soft and chewy in the middle. At the time, I thought they were the best thing, EVER! So, to my middle school teacher, Ms. Young, if you’re reading this, I want to let you know that the first time I ever baked anything was with you! Who knows…maybe my love for baking started much earlier than I thought!
1 cup of softened unsalted butter
1 1/2 cup of sugar
2 large eggs
1 teaspoon of vanilla
2 3/4 cup of all purpose flour
1/4 teaspoon of ground nutmeg
2 teaspoons of cream of tartar
1/4 teaspoon of salt
1 teaspoon of baking soda
FOR THE CINNAMON AND BROWN SUGAR COATING:
3 Tablespoons of sugar
3 teaspoons of cinnamon
YOU WILL ALSO NEED:
vanilla bean ice cream or ice cream of your choice!
sprinkles!! All the sprinkles!!
round biscuit or cookie cutter
1. Line a small baking dish with some parchment paper. Take your ice cream out of the freezer and let it soften a bit before using (about 10 minutes). Scoop out desired amount of ice cream into the baking dish and level it out using a flat spatula. Cover the ice cream with a piece of saran wrap, making sure to press over the ice cream’s surface. Freeze until firm. (I usually do this whole step the night before)
2. Remove the ice cream from the freezer and using a biscuit cutter, cut out your ice cream. Place your cut-out ice cream pieces back into the freezer until ready to assemble.
PREHEAT YOUR OVEN TO 400 DEGREES F.
3. Into a shallow plate, mix together your sugar and cinnamon. Set aside.
4. Into a mixing bowl, add in your flour, baking soda, cream of tartar, salt, and nutmeg. Set aside.
5. In a large mixing bowl, add in your softened butter and sugar. Using a hand mixer, beat JUST UNTIL COMBINED. Add in your eggs and vanilla and beat just until combined. USING A SPATULA, fold in your dry ingredients, being careful not to over-mix.
6. Using a melon baller (or by hand) shape your cookie dough and drop them into your cinnamon and sugar mixture. Place them on your cookie sheet fitted with some silpat (or parchment paper/foil), making sure to space them at least two inches apart.
7. Bake cookies for 8 minutes, EXACTLY.
8. Immediately remove cookies from your baking sheet and allow them to cool completely on a wire rack until ready to use.
9. Remove your ice cream from the freezer and begin to assemble your ice cream sandwiches. Roll them gently into your sprinkles (if using). I recommend making two at a time (leaving the rest in the freezer while you work), and eating them asap! In other words, make them and eat them right away! The ice cream will begin to melt as soon as you take them out of the freezer.
-Do not attempt to put any assembled ice cream sandwiches back into the freezer: the cookies will harden and it will be quite difficult to eat!
-This recipe makes over 3 1/2 dozen cookies. You may cut the recipe in half, but why would you?! Chilled dough makes the BEST cookies! Simply roll out the leftover dough into two separate logs, wrap each one in saran wrap, and place them into the freezer for later use.