Description
Snickerdoodle Cookie Ice Cream Sandwiches. Fill two chewy in the center, crispy on the edges chocolate chip snickerdoodle cookies with cool and creamy ice cream for an out of this world ice cream sandwich.
Ingredients
Units
Scale
- 8 tablespoons salted butter, at room temperature
- 1/2 cup vegetable shortening (such as Crisco)
- 1 3/4 cups granulated sugar, divided
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 tablespoon cinnamon
- 2 cups semi sweet chocolate chips
- 3 pints of your favorite ice cream
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a standing mixer, beat the butter, shortening and 1 1/2 cups of sugar on medium low speed for about 3 minutes. Scrap down the sides of the bowl.
- Add the eggs 1 at a time. Beat for 30 to 60 seconds or until incorporated.
- In a small bowl, whisk the flour, salt, baking soda, and cream of tartar.
- With the mixer on low, gradually add the dry ingredients. Beat until just combined.
- Add the chocolate chips and mix for about 30 seconds.
- In a small bowl, combine the remaining 1/4 cup sugar and the cinnamon.
- Using a large cookie scoop (about 2 tablespoons of dough) form the batter in balls. Roll in the cinnamon sugar and place about 2 to 3 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes. The cookies should puff up in the middle and be golden brown on the edges. Place on a cooling rack.
- Cool the cookies completely before making the ice cream sandwiches. Take the ice cream out of the freezer about 5 minutes before making the sandwiches.
- For each sandwich, choose 2 cookies. Scoop about 1/4 +/- cup of ice cream and place it on the bottom side of one of the cookies. Top with the bottom side of the other cookie. Press the cookies slightly together so the ice cream comes to the edges of the cookies. Wrap the sandwich in plastic wrap and store in the freezer for up to 1 week.
Notes
- Have all the ingredients at room temperature. It makes them mix together better.
- Preheat the oven for at least 15 minutes.
- Scrap down the bowl as you beat the batter. It helps with uniform mixing the ingredients.
- Line the baking sheets with parchment. The cookies won't stick to the pan and will bake up evenly.
- Use a large cookie scoop to make all the cookies the same size.
- Rotate the sheets half way through the baking time. I like to bake only 1 pan at a time so I flip the pan around from front to back so the cookies bake evenly. If you bake 2 sheets at at time also switch the sheets from the top to the lower baking rack too.
- Baking times are a range. A softer, chewier center is the perfect cookie for me. I take the cookies out of the oven when they are slightly under cooked.
- For a softer cookie, cool them on parchment paper. For a crisper cookie, cool them on a cooling rack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: bake and freeze
- Cuisine: American
Nutrition
- Serving Size: 1 ice cream sandwich
- Calories: 486
- Sugar: 41.8 g
- Sodium: 337 mg
- Fat: 24 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 64.1 g
- Fiber: 1.7 g
- Protein: 5.5 g
- Cholesterol: 64 g