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1
For the Snickerdoodle Cookies: Melt the butter in the microwave in 20-second intervals.
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2
Allow to cool completely, then whisk in the eggs and vanilla.
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3
In a separate bowl, whisk together the sugars, flour, cinnamon, baking soda and salt.
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4
Stir the wet ingredients into the dry ingredients until just incorporated.
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5
Refrigerate dough for 30 minutes.
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6
Preheat oven to 400 degrees F (200 degrees C).
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7
Mix sugar and cinnamon in a shallow bowl.
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8
Scoop the dough using a 1/4 cup ice cream scoop or cup measurer.
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9
Flatten with the palm of your hand, then coat the cookie in cinnamon-sugar.
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10
Bake for 7 to 8 minutes.
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11
Allow to cool completely.
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12
For Ice Cream Sandwiches: Place baking sheet in freezer.
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13
Bring ice cream out of freezer to soften for 2 minutes.
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14
Prepare any toppings by placing them in shallow bowls.
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15
Working quickly: Lay one cookie top side down on a baking sheet.
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16
Using 1/3 cup ice cream scoop, scoop ice cream onto the cookie.
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17
Top with second cookie, pushing down lightly until the ice cream reaches the edges.
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18
Roll in desired toppings.
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19
Place on baking sheet in the freezer.
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20
Repeat.
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21
Serve immediately, or wrap individually in plastic wrap for longer-term storage.
