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Snickerdoodle cookies have long been a cherished treat, celebrated for their soft, chewy texture and delightful dusting of cinnamon sugar. These classic cookies are a staple in many households, often evoking warm memories of baking with loved ones or enjoying a sweet snack after school. Their simple yet delectable flavor profile makes them a favorite among cookie enthusiasts of all ages.

Snickerdoodle Ice Cream Sandwiches

Discover the joy of Snickerdoodle Dream Ice Cream Sandwiches, a delightful twist on the classic cookie that combines soft, chewy snickerdoodles with your favorite ice cream. This indulgent treat pairs the warmth of freshly baked cookies with the coolness of creamy ice cream, creating a perfect balance of flavors and textures. Customize with various ice cream options and mix-ins to make these sandwiches uniquely yours. Ideal for summer gatherings or cozy nights in, this dessert promises to impress and evoke cherished memories. Get ready to take your dessert game to the next level!
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Ingredients
  

For the Snickerdoodle Cookies:

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

3 tablespoons granulated sugar (for dusting)

1 tablespoon ground cinnamon (for dusting)

For the Ice Cream Filling:

1 quart vanilla ice cream (or your favorite flavor)

OPTIONAL: 1/2 cup chopped pecans or chocolate chips for added texture

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Mix Dry Ingredients: In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Whisk together until thoroughly mixed.

      Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).

        Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Prepare Cinnamon Sugar: In a small bowl, stir together the 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon.

              Form Cookies: Using a cookie scoop or tablespoons, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Roll each ball in the cinnamon-sugar mixture before placing on the baking sheet.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. They will look slightly underbaked; that's perfect! Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                  Prepare Ice Cream Filling: While the cookies cool, soften the vanilla ice cream (leave it out for about 10-15 minutes), then stir in the chopped pecans or chocolate chips, if desired.

                    Assemble Sandwiches: Once the cookies are completely cool, take a generous scoop of the ice cream mixture and place it on the bottom of one cookie. Top with another cookie, gently pressing down to create a sandwich. Repeat with the remaining cookies.

                      Freeze: Place assembled ice cream sandwiches on a baking sheet and freeze for at least 1 hour to harden the ice cream.

                        Serve: Once frozen, remove from the freezer and enjoy your delightful Snickerdoodle Ice Cream Sandwiches!

                          Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 sandwiches