Snickerdoodle Ice Cream Sandwiches

As the temperature rises and summer days stretch long into the evenings, there's nothing quite as satisfying as a cold treat on a warm day. Enter the classic ice cream sandwich, a delightful combination of creamy, cold ice cream nestled between two delicious cookies. This nostalgic dessert has become a staple for many during the summer months, offering a perfect balance of flavors and textures that appeals to both children and adults alike.

Beat the heat this summer with delicious Snickerdoodle Ice Cream Sandwiches! This recipe combines two soft, cinnamon-sugar-coated Snickerdoodle cookies with your favorite creamy ice cream, creating the ultimate indulgent treat. Discover the history and charm of Snickerdoodle cookies while enjoying a delightful dessert that's perfect for picnics or backyard barbecues. Follow step-by-step instructions to craft these delightful sandwiches that everyone will love. Perfect for sharing and even better for enjoying on warm days!

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Ingredients

For the Snickerdoodle Cookies:

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 ½ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons cinnamon sugar (1 tablespoon cinnamon + 1 tablespoon sugar)

For the Ice Cream Filling:

4 cups vanilla ice cream (store-bought or homemade)

Optional: ½ cup chopped pecans or walnuts for added crunch

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Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet mixture, blending until the dough is fully combined.

Chill the Dough (optional): For thicker cookies, chill the dough in the refrigerator for 30 minutes.

Prepare Cinnamon Sugar: In a small bowl, mix 1 tablespoon of cinnamon with 1 tablespoon of sugar to make the cinnamon sugar topping.

Form the Cookies: Scoop cookie dough using a tablespoon or cookie scoop, roll into balls, and then roll each ball in the cinnamon sugar mixture to coat evenly. Place the dough balls about 2 inches apart on the prepared baking sheets.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, but they will set as they cool.

Cool the Cookies: Once baked, remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Ice Cream: Once the cookies are completely cool, soften the vanilla ice cream at room temperature for about 10-15 minutes. If using nuts, fold them into the softened ice cream.

Assemble the Sandwiches: Take one cookie, scoop about ½ cup of ice cream onto the flat side, and gently press another cookie on top to create a sandwich. Repeat with the remaining cookies and ice cream.

Freeze the Sandwiches: Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper. Freeze for at least 2 hours to firm up.

Serve: Once frozen, remove the ice cream sandwiches from the freezer. Optionally, roll the edges in more cinnamon sugar before serving. Enjoy your delightful Snickerdoodle Ice Cream Sandwiches!

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Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 sandwiches