I’m extremely susceptible to the power of suggestion, especially when it comes to food, so when I saw this post by Joy the Baker, I became obsessed with making my own ice cream sandwiches. I considered several different varieties of cookies and ice cream before I decided on Snickerdoodles and vanilla (Mayfield, of course).
However, I’d never made Snickerdoodles. I was extremely lucky to find the recipe for “Mrs. Sigg’s Snickerdoodles” on AllRecipes.com. The cookies came out perfect for freezing: slightly crispy on the outside, but soft and chewy inside. Because they’re so soft, you can eat them straight out of the freezer without breaking your teeth. And of course, there’s nothing like ice cream when it’s 100 degrees outside.
I changed the recipe slightly to use all butter, and I will mention I think it’s important to use real vanilla extract. The Snickerdoodle is a simple cookie and every flavor is on display.
Snickerdoodle Ice Cream Sandwiches
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 minutes (exactly). Allow to cool for a few minutes on the sheet before moving to a cooling rack.
After the cookies are completely cool, match them by size into pairs. Line a dish with wax paper and put it in your freezer. Put a scant scoop of ice cream on the bottom cookie, and gently flatten with the top cookie. Put the sandwich into the lined dish immediately (don’t try to work in batches – I made that mistake first and it was a melty mess). Use wax paper between layers of completed sandwiches.