Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Snickerdoodle Ice Cream Sandwiches
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- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 40 min
- Cook: 15 min
- Yield: 6 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 269 mg
Since we can't eat just 1 snickerdoodle at a time, we sandwiched 2 together with vanilla ice cream. The corn syrup in the cookie dough keeps them soft and chewy even when frozen.
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Inactive: 40 min
- Cook: 15 min
- Yield: 6 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 81 mg
- Sodium
- 269 mg
Ingredients
Directions
- 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.
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