Snickerdoodle Sandwiches Recipes

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SALTED CARAMEL SNICKERDOODLE ICE CREAM SANDWICHES

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 6 ice cream sandwiches

Number Of Ingredients 12



Salted Caramel Snickerdoodle Ice Cream Sandwiches image

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside.
  • In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky.
  • Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
  • Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes.
  • Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze.
  • When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days.

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 large egg
3 cups caramel swirl ice cream, such as Dreyer's Grand Caramel Delight, slightly softened
18 ounces salted roasted pecans, coarsely chopped

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



Confetti Snickerdoodle Sprinkle Ice Cream Sandwiches image

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!

1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated sugar
Pinch of kosher salt
1 1/3 cups (200 grams) all-purpose flour
1 teaspoon (4 grams) cream of tartar
1/2 teaspoon (3 grams) baking soda
1 large egg, separated
1 teaspoon (5 grams) vanilla extract
2 1/2 tablespoons rainbow sprinkles
1/4 cup (50 grams) granulated sugar
1 tablespoon (7 grams) ground cinnamon
1 pint of your favorite ice cream
1 1/2 cups chopped toasted nuts, mini chocolate chips, sprinkles or any other topping you'd like

SNICKERDOODLE SANDWICH COOKIES

Out of the oven in only 30 minutes, these snickerdoodle crème cookies are double the goodness with two cookies sandwiching creamy cream-cheese frosting.

Provided by Brooke Lark

Categories     Dessert

Time 30m

Yield 18

Number Of Ingredients 7



Snickerdoodle Sandwich Cookies image

Steps:

  • Heat oven to 375°F. In medium bowl, stir sugar cookie mix, butter, egg and cream of tartar until soft dough forms.
  • In a small bowl, mix cinnamon and sugar. Shape dough into 36 (1-inch) balls. Coat balls with the cinnamon-sugar mixture; place on cookie sheet.
  • Bake 7 to 9 minutes or just until cookies are just set. Watch them closely! You don't want them crispy, browned, and over baked.
  • Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • For each sandwich cookie, spread frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.

Nutrition Facts : ServingSize 1 Serving

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
5 tablespoons butter, melted
1 egg
1 teaspoon cream of tartar
1 tablespoon cinnamon
1/2 cup sugar
1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting

SNICKERDOODLE ICE CREAM SANDWICHES

Since we can't eat just 1 snickerdoodle at a time, we sandwiched 2 together with vanilla ice cream. The corn syrup in the cookie dough keeps them soft and chewy even when frozen.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 ice cream sandwiches

Number Of Ingredients 11



Snickerdoodle Ice Cream Sandwiches image

Steps:

  • Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment. Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside.
  • Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
  • Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough to about 1/4 inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
  • Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
  • To assemble: Turn 6 cookies upside down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.

2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon
1 cup all-purpose flour, plus more for flouring hands
1/2 teaspoon baking soda
Kosher salt
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
1 large egg
2 cups vanilla ice cream, softened slightly

SNICKERDOODLE ICE CREAM SANDWICHES

The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 12 to 15 ice cream sandwiches

Number Of Ingredients 11



Snickerdoodle Ice Cream Sandwiches image

Steps:

  • Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
  • Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
  • Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
  • Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
  • Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

2 1/4 cups all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
3 pints dulce de leche or vanilla bean ice cream, or a combination

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



Snickerdoodle Ice Cream Sandwich Minis image

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.

1/2 cup butter, softened
3/4 cup plus 3 tablespoons sugar, divided
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon brown sugar
2 teaspoons ground cinnamon
2 cups vanilla ice cream

SNICKERDOODLE SANDWICHES

I stole most of this from Woman's Day magazine, but I added my own little twists. These are just the cutest little desserts! They would be perfect to take to a party or a family get-together.

Provided by InBlackAndLace

Categories     Dessert

Time 20m

Yield 2 dozen cookies, 24 serving(s)

Number Of Ingredients 13



Snickerdoodle Sandwiches image

Steps:

  • Preheat oven to 400°F.
  • Get 3 cookie sheets ready (I spray them down with Pam).
  • Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
  • Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
  • In a separate, smaller bowl, combine sugar and cinnamon.
  • Make an "okay" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
  • Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
  • Place on cookie tray. Give cookies enough room to rise.
  • Once cookie sheet is full, put in oven for 8 minutes.
  • Cool for 2 minutes before taking off of cookie sheet.
  • In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
  • When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
  • Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.

Nutrition Facts : Calories 267.2, Fat 7, SaturatedFat 4.2, Cholesterol 35.6, Sodium 118.2, Carbohydrate 48.6, Fiber 0.7, Sugar 30, Protein 3.2

1 cup sugar
1 cup brown sugar
1/2 cup butter (softened)
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons cinnamon
2 large eggs
1 teaspoon vanilla
3 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
6 ounces cream cheese (softened)
1 cup marshmallow cream (marshmallow fluff)

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



Snickerdoodle Ice Cream Sandwiches image

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

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla
cinnamon-sugar mixture
1/2 gallon ice cream (vanilla or cinnamon)

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