Snickerdoodle Ice Cream Sandwich Minis
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat.
Prep time:
Cook time:
Serves: 16
Calories per serving: 199
Ingredients:
Cook time:
Serves: 16
Calories per serving: 199
1/2 cup butter, softened
3/4 cup plus 3 tablespoons sugar, divided
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon brown sugar
2 teaspoons ground cinnamon
2 cups vanilla ice cream
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.