Snickerdoodle Ice Cream Sandwiches are two crunchy snickerdoodle cookies with a scoop of your favorite ice cream in the middle. I rolled the edge of these in cinnamon bits.
Two of Farmer Fred’s favorite dessert foods are snickerdoodle cookies and ice cream. I made a batch of snickerdoodles the other day and had some vanilla ice cream that I wanted to finish up before it turned “gummy” in the freezer. I put a scoop of the ice cream between two of the cookies and oh my this combination is sooo good. This recipe is Farmer Fred Tested and approved. lol.
Before we can make these amazing snickerdoodle ice cream sandwiches we have to make the snickerdoodle cookies. Snickerdoodle cookies are sugar cookies (that use shortening instead of butter). They are rolled in cinnamon and baked until they are crispy. You want to make sure you bake them long enough to get crispy or else they will fall apart when you are trying to make them into the sandwiches. The shortening is the “secret” ingredient to help the cookies be crispy.
Make the Cookies:
These cookies are simple and easy to make.
- Cream together the shortening and sugar in a stand mixer or with a hand mixer.
- Add the eggs and vanilla and mix in.
- Combine the dry ingredients, flour, salt, baking soda, baking powder, and cream of tarter.
- Add the dry mixture to the sugar and shortening mixture. Mix in.
- Roll the cookies into 1 inch balls and roll the balls in a cinnamon-sugar mixture.
- Bake until crispy and a golden brown color. (about 12-15 minutes) at 350 degrees.
Assemble the Snickerdoodle Ice Cream Sandwiches.
Please make sure the cookies have cooled completely before adding the ice cream to them. Farmer Fred, likes his without anything on the edges. However, it’s fun to mix it up by using different ice cream in the middle. In addition to vanilla, other flavors of ice cream might include chocolate, peanut butter swirl, butter brickle, or strawberry. Coat the edges with cinnamon chips, jimmies, sprinkles, either white or dark chocolate chips. If you are making them for the kids, sprinkles are always a favorite.
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- cookie baking sheet
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- 1 cup shortening (205g)
- 1½ cups white sugar (297g)
- 2 large eggs
- 2¾ cup flour(330g)
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp cream of tarter
- ½ tsp salt
Cinnamon Sugar for rolling the balls in.
- 2 Tbsp white sugar
- 2 tbsp cinnamon
Cookie Sandwich Filling
- 6 cups ice cream (vanilla, chocolate or choose a favorite)
- cinnamon chips for garnish
- Preheat oven to 375 degrees F.
- Add the baking soda, cream of tartar, and salt to the flour, mix together, and set aside.
- In the bowl of a stand mixer cream together the shortening and sugar.
- Add the eggs and mix in on low.
- Add the flour mixture and mix on low until mixed in. Increase the speed to medium and mix for 1 minute.
- Mix the white sugar and cinnamon in a small bowl and roll the dough into walnut-sized balls. Roll the balls in the sugar and cinnamon mixture and place on a cookie sheet.
- Bake at 350° for 12-15 minutes for a flat, crunchy cookie.
- Let the cookies cool completely and then create an ice cream sandwich with two cookies and 1/2 cup of ice cream. Roll the edges in cinnamon bits or mini chocolate chips.
- Freeze overnight before serving.