Monday, May 14, 2018

Snickerdoodle Ice Cream Sandwiches


This month, we've been burning the candles at both ends. It's pretty typical for the end of the school year. Well, last weekend had us, multiple teams and families from school, plus my parents up in Rocklin for the state level competition for National History Day. Side note: our team made the finals, but didn't place. Okay, I'm a little relieved not to have to manage a trip to Washington, D.C. this month.

But the reason for that story is that my mom was exhausted from the trip and had obviously spent more time with us than she normally does. So, when I asked about how she wanted to spend Mothers' Day, she requested lasagna and a Princess cake from a local bakery...and she wasn't planning on sharing. Okay.


The boys asked if I wanted a Princess cake, too, and I declined since we had just had a Princess cake for my birthday last week. 

Snickerdoodle Ice Cream Sandwiches
D cautiously asked, "Would you be okay if I made dessert for Mothers' Day? It won't be fancy, but it will be delicious." I'm all for delicious...no need for fancy. 

Ingredients 
makes approximately 3 dozen cookies or 18 ice cream sandwiches

Snickerdoodles
  • 1 C softened butter
  • 1 C organic granulated sugar + 4 T for rolling
  • 1 egg
  • 1 t pure vanilla extract
  • 1/2 t ground cinnamon + 2 T for rolling
  • 1/4 t ground cardamom
  • 1/4 t ground nutmeg
  • 3 C flour
  • 1 t baking soda
  • 1/2 t baking powder
  • Also needed: baking sheet, silicone mat or parchment paper, scoop 

Ice Cream Sandwiches
  • ice cream (D used vanilla and espresso chocolate cookies crumble)
  • Also needed: scoop
Procedure

Snickerdoodles
Preheat oven to 375 degrees F. In a small bowl, blend together 4 T sugar and 2 T ground cinnamon for rolling.

In a small mixing bowl, blend together flour, baking soda, baking powder, 1/2 t ground cinnamon, 1/4 t ground cardamom, and 1/4 t ground nutmeg. Set aside.

In a large mixing bowl, cream together the butter and sugar until lightened and fluffy. Beat in egg and pure vanilla.


Gradually blend in the flour mixture until you have a smooth dough. Here you can use a scoop which is much easier...or you can roll walnut-sized balls with your hands.


Place the dough balls in the cinnamon mixture and roll to coat completely.


Place onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven - or until golden. If you prefer more crunchy cookies, bake for a minute or two longer. But the softer cookies were easier to assemble into ice cream sandwiches.


Let cookies cool on sheets for 2 to 3 minutes before removing to cool on wire racks. Once you're ready to assemble...


Ice Cream Sandwiches
Use a scoop to place a small bit of ice cream (he used about 1 T for a 1-1/2" cookie) on the flat side of one cookie. Place the flat side of another cookie on top of the ice cream and gently press them together until the ice cream comes to the edge of the two cookies.


Work quickly and serve immediately!


I told D that these were the perfect Mothers' Day dessert! Delicious.

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