She Strengthens

Sweet Surprise: Cinnamon Ice Cream Sandwiches

Imagine a refreshing twist on traditional sugar cookies, where the sweetness is elevated by the warmth of cinnamon. That’s exactly what you’ll get with these unique ice cream sandwiches.

The Perfect Combination

To create these treats, we combine cinnamon ice cream with sugar cookies, mimicking the flavor profile of snickerdoodles. Want to amplify the cinnamon flavor? Use snickerdoodle cookies instead of plain sugar cookies. Prefer a milder taste? Swap the cinnamon ice cream for vanilla.

Getting Started

Before you begin, make sure you have a 3-tablespoon ice cream scoop handy. This tool will make assembling the sandwiches a breeze. If you don’t have one, you can use a larger or smaller scoop or a spoon, but be mindful of fast-melting ice cream and avoid overstuffing the sandwiches.

Endless Possibilities

Feel free to experiment with different colors, textures, and flavors. Try using various ice creams, drizzling the sandwiches with caramel or chocolate, rolling the edges in toasted nuts or coconut, or slathering them with marshmallow or Nutella. You can even shape them into mini sandwiches for bite-sized party treats.

Yield and Storage

This recipe yields 10 ice cream sandwiches, with 16 extra cookies left over for your cookie jar. If you have leftovers (though it’s unlikely!), store them in an airtight container in the freezer for up to 1 week.

Cookie Ingredients

• 1 1/2 cups granulated sugar
• 2 sticks (8 ounces) unsalted butter, softened
• 3 large egg yolks
• 1 tablespoon vanilla extract
• 1/4 teaspoon fine salt
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar

Assembling the Sandwiches

1. Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside.
2. Place 1/4 cup of the sugar in a small bowl and set aside.
3. Combine the butter and remaining sugar in a stand mixer fitted with a paddle attachment. Mix until light and fluffy, about 2 minutes.
4. Add the yolks, vanilla, and salt, and mix until smooth, about 30 seconds.
5. Reduce the speed to low; add the flour, baking soda, and cream of tartar; and mix until the dough just comes together.
6. Scoop the dough into balls, coat in reserved sugar, and place on the prepared baking sheet at least 2 inches apart. Bake until golden brown, about 15-16 minutes.
7. Allow the cookies to cool completely. Repeat with the remaining dough.
8. To assemble the sandwiches, set aside 20 cookies. Using a 3-tablespoon ice cream scoop, place a scoop of ice cream on each bottom cookie and top with another cookie. Firmly press the cookies together to evenly disperse the ice cream. Wrap each sandwich with plastic wrap and place in the freezer. Repeat with the remaining cookies and ice cream.