Snickerdoodle Ice Cream Sandwiches

sandwich 1

So this snickerdoodle recipe comes from my grandma on my mom’s side. As with any recipe with some family history, I’m rather partial to it {as I was to my grandma when she was alive} and I hope you will be too. They’re nothing complicated… just sweet, vanilla, sugary goodness. But if you *just* underbake them, like I do, they become the perfect cookie vehicle for transporting ice cream to your belly.

If you live in Cincinnati like me, I think it’s required to fill these with Graeter’s Ice Cream. I simply used vanilla in keeping with my festive red, white and blue theme. As it also happens, I really like vanilla and more often than not choose it over chocolate {does that get my girl-card revoked?} But since the cookies have that snickerdoodle yum-factor that would really compliment any flavor these ice cream sandwiches are completely customizable. I’m personally going to try Graeter’s summer peach ice cream as my next filling in these tasty treats after the holiday. Enjoy!

Snickerdoodle Ice Cream Sandwiches
Yields 24
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  1. 2 c. sugar
  2. 1 c. unsalted butter, softened
  3. 2 eggs
  4. 1 t. vanilla
  5. 3 c. all-purpose flour
  6. 2 t. cream of tartar
  7. 1 t. baking soda
  8. 1/2 t. salt
  9. 3 quarts of your favorite ice cream
  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugar in the bowl of stand mixer. Beat on medium high speed for 2-3 minutes until light and fluffy. Add eggs and vanilla and beat for one minute more.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Slowly add the flour mixture to the butter mixture and beat on low until well combined.
  4. Line two sheet pans with parchment paper or silicone baking mats. Roll dough into balls using a rounded teaspoon-full of dough for each cookie. Roll top half of each cookie ball into colored sugar and place 12 balls on each sheet pan to bake.
  5. Bake cookies for 10 minutes, rotating pans halfway through baking time. Allow cookies to cool on pans for 10 minutes before removing to cooling racks to finish cooling. Put unused dough in refrigerator while waiting for first round of cookies to bake.
  6. After cookies have cooled, make them into ice cream sandwiches by scooping about 1/2 cup of ice cream in between each of two cookies. Wrap tightly in saran wrap. If desired wrap again with wax paper and secure with colorful washi tape.
  7. Freeze for at least 2 hours before serving.
Foodtastic Mom