Ah, the first signs of summer. Lemonade, berries, barbeques and Snickerdoodle ice cream sandwiches. Ice cream sandwiches are simple, classic and delicious. Using the Snickerdoodle cookie elevates the ice cream sandwich to a new level.
Snickerdoodle is like a sugar cookie, the difference is that a Snickerdoodle is rolled in cinnamon sugar instead of white sugar. There are several stories out there as to how the silly name came to be. One story has a young boy coming up with the nonsense word. According to The Joy of Cooking, the Snickerdoodle name is a corruption of the German word Schneckennudel meaning snail noodles. Huh? Regardless of where the name comes from, these are delicious, easy to make cookies.
How to Make a Snickerdoodle Ice Cream Sandwich
These cookies are extremely easy to make, and even easier if you use our tips or hacks. Once you have creamed the butter and sugar and added all of the ingredients, use a teaspoon for a bite size Snickerdoodle ice cream sandwich or a tablespoon for a regular size ice cream sandwich. The cookies spread quite a bit once in the oven. I like to cook them soft and remove from the oven at about 10 minutes. Immediately cut the cookies with a round cookie or biscuit cutter, slide the parchment paper from the tray onto your counter and let the Snickerdoodles cool. The cookies will crisp up and then it’s easy to remove the perfectly round cookie from the excess (see picture). Save the extra for topping ice cream or yogurt. I like to place the snickerdoodles on a cookie sheet and freeze for about 30 minutes. This gives you a cold surface for the ice cream and a little more time when assembling so that the ice cream won’t melt as fast.
How To Make Perfectly Round Ice Cream For An Ice Cream Sandwich
First keep the ice cream container in a resealable plastic bag, this keeps the ice cream firm but easy to scoop. When you have the cooled Snickerdoodle cookies ready, either remove ice cream from the container or just slice right through it with a serrated bread knife. (See picture) Cut 1” slices of ice cream on a cutting board and then use the same cookie cutter that you used for the cookies, and cut into the ice cream. You now have perfectly round cookies as well as ice cream that are the same size. Perfect! Having the same size ice cream and cookies also means you don’t have to push on the cookie to squish the ice cream which can result in a broken cookie. It also just plain looks better and is less messy. One other ice cream hack, if you don’t use all of the ice cream immediately, cover the remaining ice cream with a piece of plastic wrap firmly on the surface. This will prevent freezer burn which desiccates and crystalizes the ice cream. Ever had crunchy ice cream?
Assemble your Snickerdoodle ice cream sandwich and enjoy. Or roll the ice cream in sprinkles, cut fresh fruit, your favorite chocolate chips. Anything small will work.
Storing the Snickerdoodle ice cream sandwich is easy. Either refreeze on a cookie tray and then store in a gallon size resealable plastic bag in the freezer. Of course squeeze any excess air out of the bag to keep freezer burn at bay. Or wrap individual ice cream sandwiches in plastic wrap or in their own resealable bag, once again squeezing the air out and then put all of the individually bagged ice cream sandwiches in a larger resealable bag or container labelled with the contents and when the sandwiches were frozen.
Want to make this an Out The Door In Minutes recipe? Buy your favorite cookies at a bakery or the store and use store bought ice cream. Fun to make and ready in minutes!
Snickerdoodle Ice Cream Sandwich
Simple, classic hand held summer treat
Ingredients
For the Cookies
- 3 Cups All Purpose Flour
- 3 teaspoons Baking Powder
- 1/4 teaspoon Table Salt
- 1 Cup Unsalted Butter 2 sticks
- 3/4 Cup Sugar
- 2 Large Eggs
For the Cinnamon Sugar
- 1/4 Cup Sugar
- 2 teaspoons Cinnamon
Instructions
Snickerdoodle Cookies
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Using a stand or hand held mixer, cream butter and sugar on medium until fluffy, about 2-3 minutes. On low speed add the eggs, one at a time. Mix until combined. Slowly add the flour mixture until just blended, still on low speed.
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In medium bowl, sift together flour, baking powder and salt.
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Combine cinnamon and remaining 1/4 cup sugar in bowl.
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Using measuring spoons, form a tablespoon of dough for bite size cookies or a heaping 1 tbsp for regular size cookies. Roll into balls, if the dough is too sticky you can lightly roll in flour first but then the you will get less cinnamon sugar on the cookies. Roll balls in cinnamon sugar and place on parchment-lined baking sheets 3 inches apart.
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Remove cookies after 6 minutes for bite size and 8 minutes for larger cookies. I remove them from the oven when still soft and use a cookie cutter immediately, leaving the cookie in place on the cookie sheet. Slide parchment paper from the tray onto your counter to allow cookies to cool. Once cool remove the round cookies to a room temperature cookie sheet and freeze cookies for 30 minutes.
Cutting Ice Cream
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Don't remove the ice cream from the freezer until you are ready to assemble the cookies. I keep the ice cream container in a resealable plastic bag to help keep the ice cream firm but easy to scoop. Place container on a cutting board and make 1" slices by cutting right through the container with a serrated bread knife. Lay flat and cut a circle using the same cookie cutter you used earlier on the soft cookies.
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Place the perfectly sized ice cream on a cookie, top with another cookie and enjoy!
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