Snickerdoodle Ice Cream Sandwich Stackers :: A Fun Summer Recipe!

Here’s another fun summer recipe, courtesy of Hearst Magazines! Snickerdoodles are possibly my favorite cookie, and these look extra-delicious!

Snickerdoodle Ice Cream Sandwich Stackers Recipe:

• 1 ½ cups all-purpose flour
• 1 teaspoon cream of tartar (substitute white vinegar if needed)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, softened
• ½ cup plus 2 tablespoons firmly packed brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• ¾ teaspoon ground cinnamon
• 3 cups ice cream (any flavor), softened {I think Butter Pecan or Butter Brickle would be delicious, but vanilla works, too!}

1. Preheat oven to 350°F. Line 2 baking sheets with parchment.

2. In medium bowl, whisk together flour, cream of tartar, baking soda, and salt. In large bowl with electric mixer, beat butter, brown sugar, and 2 tablespoons granulated sugar about 3 minutes, or until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture, mixing just until incorporated.

3. In small bowl, stir cinnamon and remaining 2 tablespoons granulated sugar. Form dough into 24 (1 ½ inch) balls, roll in cinnamon-sugar mixture, and place on prepared baking sheets, spacing them 2 inches apart. Bake 10 to 12 minutes, or until set and edges are slightly golden. Cool 5 minutes before transferring wire racks to cool completely.

4. Sandwich ¼ cup ice cream between 2 cookies. Press together to spread ice cream to the edges. Repeat to make 12 sandwiches. Serve immediately or freeze, covered, up to 3 days.

Recipe appears in Frozen Delights. Buy a digital copy from Zinio or buy it for $6.99 at your local supermarket, newsstand or bookstore.

Thanks to Jessi at Hearst for providing today’s recipe!