Snickerdoodle Ice Cream Sandwiches

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.]

Total Time:
1 hr
Prep:
5 min
Inactive:
40 min
Cook:
15 min

Yield:
6 ice cream sandwiches
Level:
Easy

Ingredients
  • 2 teaspoons granulated sugar
  • 1 1/8 teaspoons ground cinnamon
  • 1 cup all-purpose flour, plus more for flouring hands
  • 1/2 teaspoon baking soda
  • Kosher salt
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 2 cups vanilla ice cream, softened slightly
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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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