Name: Snickerdoodle Ice Cream Sandwiches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 12 to 15 ice cream sandwiches
Ingredients: 2 1/4 cups all-purpose flour; 1 1/2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 teaspoon salt; 2 sticks unsalted butter, at room temperature; 1 1/4 cups granulated sugar; 1/4 cup packed light brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 tablespoon ground cinnamon; 3 pints dulce de leche or vanilla bean ice cream, or a combination

Directions

Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar–side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar–side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.