Snickerdoodle Ice Cream Sandwiches – a delicious recipe with butter, vegetable shortening, sugar, Eggs, Flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees
2
In an electric mixer, combine the butter, shortening and sugar and beat until light and fluffy. Add in the eggs and continue to beat.
3
Add the flour, baking soda and salt and mix on low until incorporated.
4
Using a cookie scooper, scoop out even amount of dough. I made these bigger, but you can do regular size as well.
5
Spread a mixture of cinnamon and sugar onto a plate and roll the cookie dough ball into the mixture until it's covered.
6
Place on a parchment paper-lined pan and bake 6-12 cookies at a time.
7
Only bake for about 10 to 12 minutes. Do not over-bake these cookies, bring them out more doughy as they will harden and continue to cook. If you over-bake them they will be dry.
8
Let them cool for a few minutes on the pan and transport them to a cooling rack.
9
When they're completely cool, add in a scoop of your favorite ice cream to create your Snickerdoodle ice cream sandwiches!
837
kcal
Calories
29
g
Fat
133
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 stick of butter (room temp), 1/2 cup vegetable shortening (room temp), 1 1/2 cups sugar, 2 Large Eggs, and more.
Yes, Snickerdoodle Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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