Snickerdoodle Ice Cream Sandwiches

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These snickerdoodle ice cream sandwiches feature creamy vanilla ice cream sandwiched between soft homemade snickerdoodles to create the ultimate frozen treat.

Prep Time 30

Cook Time 10

Chill Time 2

Total Time 2 40

Servings servings

Calories 325kcal

Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 cup (200g) plus 1/4 cup (55g) granulated sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups (260g) all-purpose flour (spooned and leveled)
1 teaspoon (6g) cream of tartar
1/2 teaspoon (3g) baking soda
1/4 teaspoon (1g) kosher salt
2 teaspoons (6g) ground cinnamon
2-1/4 cups vanilla ice cream

Instructions

Preheat oven to 350F. Line two medium sheet pans with parchment paper and set aside.
Place butter and 1 cup sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
In a separate medium bowl, combine flour, cream of tartar, baking soda, and salt. Fold into butter mixture until dough is just combined.
In a small bowl, combine remaining 1/4 cup sugar and cinnamon.
Use a medium cookie scoop to scoop dough out into 1-in balls. Roll balls in cinnamon sugar until evenly coated and place 2 inches apart on prepared sheet pans.
Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown. Allow cookies to cool on sheet pans 10 minutes before transferring to a wire cooling rack to cool completely.
Scoop ice cream into 1/4 cup portions and sandwich between 2 snickerdoodles. Place filled cookies on a plate and immediately transfer to freezer. Freeze sandwiches 2 hours until firm. Enjoy!

Notes

Storing Instructions

Store ice cream sandwiches in freezer up to 2 weeks.

Nutrition