snickerdoodle cookie ice cream sandwich

Ingredients

• Servings: 12
• snickerdoodle cookies:
• 1/4 cup butter or margarine
• 1/4 cup shortening
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• cinnamon sugar:
• 2 tablespoons white sugar
• 1/2 tablespoon ground cinnamon
• ice cream sandwiches:
• 2 cups lactaid® salted caramel chip ice cream
• your choice of:
• sprinkles, crushed pretzels, mini dark chocolate or low-fat milk chocolate chips, toffee bits, mini marshmallows, crushed oreos, crushed graham crackers

Recipe

Preparation Time: 20 mins Cook Time: 7 mins Ready Time: 58 mins


• for the snickerdoodle cookies: melt the butter in the microwave in 20-second intervals. allow to cool completely, then whisk in the eggs and vanilla.
• in a separate bowl, whisk together the sugars, flour, cinnamon, baking soda and salt.
• stir the wet ingredients into the dry ingredients until just incorporated. refrigerate dough for 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• mix sugar and cinnamon in a shallow bowl.
• scoop the dough using a 1/4 cup ice cream scoop or cup measurer. flatten with the palm of your hand, then coat the cookie in cinnamon-sugar.
• bake for 7 to 8 minutes. allow to cool completely.
• for ice cream sandwiches: place baking sheet in freezer. bring ice cream out of freezer to soften for 2 minutes.
• prepare any toppings by placing them in shallow bowls.
• working quickly: lay one cookie top side down on a baking sheet. using 1/3 cup ice cream scoop, scoop ice cream the cookie. top with second cookie, pushing down lightly until the ice cream reaches the edges. roll in desired toppings. place on baking sheet in the freezer. repeat.
• serve immediately, or wrap individually in plastic wrap for longer-term storage.