CONFETTI SNICKERDOODLE SPRINKLE ICE CREAM SANDWICHES
I'm a crispy cookie kinda guy, but these chewy snickerdoodles are righteous. There is a firm airiness to them that makes these cookies a joy to eat. Sometimes, it's not the flavor of something that makes it delicious, it's the texture.
Provided by Duff Goldman
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy.
- In a medium bowl, whisk together the flour, cream of tartar and baking soda.
- Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms.
- Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment.
- For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers.
- Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour.
- To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat.
- Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat.
- Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends!
SNICKERDOODLE ICE CREAM SANDWICHES
This is a creation I came up with when I needed a dessert and was asked to bring Snickerdoodles again. They're delicious!!! And easy, to boot!!!! Cinnamon-y cookies, with cold, creamy ice cream in the middle!! They go fast!!! You can mix it up with your favorite ice cream. I recommend the cinnamon ice cream, or plain vanilla. And we've even tried Fried Mexican Ice cream!! Use your favorite snickerdoodle recipe...I prefer recipe #138385! I'm including this recipe here. The amounts are approximate, cuz it really depends upon how big your cookies are and how much ice cream you put in the middle.
Provided by Charmie777
Categories Frozen Desserts
Time 1h30m
Yield 16 sandwiches, 16 serving(s)
Number Of Ingredients 11
Steps:
- FOR SNICKERDOODLES:.
- Preheat oven to 375°.
- Stir together flour, soda, cream of tartar and salt.
- Beat butter for 30 seconds.
- Add the 2 cups sugar and beat until fluffy.
- Add eggs, milk and vanilla; beat well.
- Add dry ingredients to beaten mixture, beating until well blended.
- Form dough into golf-ball sized balls (or larger) - dough will be sticky.
- Roll in mixture of cinnamon and sugar.
- Place 2-inches apart on greased cooked sheet.
- Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
- Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
- Cool completely on wire rack.
- FOR ICE CREAM SANDWICHES:.
- Match cookies by size into pairs.
- Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
- Quickly place other cookie on top and press down little to smash the ice cream.
- Immediately wrap tightly in plastic wrap and place in freezer.
- Repeat with remaining cookies.
- Freeze until firm.
Nutrition Facts : Calories 461.2, Fat 20.4, SaturatedFat 12.5, Cholesterol 88.9, Sodium 262.1, Carbohydrate 64.5, Fiber 1.3, Sugar 40.3, Protein 6.6
SNICKERDOODLE ICE CREAM SANDWICH MINIS
My husband absolutely loves ice cream sandwiches and snickerdoodles, so I combined them into one fun treat. Here's how we build this cool dessert. -Heather Pilon, Winslow, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture. , In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased baking sheets., Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely., Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 122mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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