Snickerdoodle Ice-cream Sandwiches
Snickerdoodle Ice-Cream Sandwiches
Scroll to find the recipe and step-by-step instructions.
Serving Size:
Makes approximately 8 ice-cream sandwiches
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Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/3 cup granulated sugar
2 tsp vanilla extract
1 egg
2 & 2/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
Cinnamon Sugar
1/2 cup granulated sugar
1 tbsp cinnamon
Cinnamon Ice Cream
1 cup whole milk
2 cups heavy cream
2/3 cup powdered sugar
1 tbsp vanilla extract
pinch of salt
1 tbsp cinnamon
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
270 grams granulated sugar
6 grams vanilla extract
1 egg
320 grams cup all-purpose flour
4 grams baking soda
2 grams baking powder
Cinnamon Sugar
100 grams granulated sugar
6 grams cinnamon
Cinnamon Ice Cream
240 grams (mL) whole milk
480 grams (mL) heavy cream
80 grams powdered sugar
9 grams vanilla extract
pinch of salt
6 grams cinnamon
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 3
Mix in the egg and vanilla extract until combined.
Step 4
Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Step 5
Scoop 1/3 cup of cookie dough and roll into cinnamon sugar mixture, then place cookie dough balls on a parchment paper lined tray.
Bake cookies for 13-14 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Let cookies cool completely.
Step 6
In a large bowl, combine whole milk, heavy cream, powdered sugar, cinnamon, and a pinch of salt.
Using a hand-mixer or stand mixer fitted with the whisk attachment, whip the mixture until it becomes fluffy and forms soft peaks.
Fold in vanilla extract
Step 7
Spoon the mixture into a large freezer-safe container. Freeze for 2-3 hours or overnight until firm.
Step 8
Once cookies are completely chilled and the ice cream is firm, use an ice cream scoop to add about 1/3 cup of ice cream onto the bottom of one cookie.
Gently press another cookie on top to form an ice cream sandwich.
Step 9
Enjoy right away or store in the freezer for up to 8 days!
