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Snickerdoodle Cookie Ice Cream Sandwich

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Recipe by:
Yield: 6 ice cream sandwiches
Total Time:

Snickerdoodle cookies:

1/4 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup granulated sugar
1 3/4 cups all-purpose flour
1/4 cup shortening
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

Cinnamon sugar:

2 tablespoons granulated sugar
1/2 tablespoon ground cinnamon

Ice cream sandwiches:

2 cups LACTAID Salted Caramel Chip Ice Cream

Your choice of: (optional)*

Sprinkles
Crushed Pretzels
Dark Chocolate Chips
Toffee bits
Mini Marshmallows
Crushed Cookies
Crushed Graham Crackers

Preparation

  1. Melt the butter in a microwave in 20-second intervals. Allow to cool completely, then whisk in the eggs and vanilla.
  2. In a separate bowl, whisk together the sugars, flour, shortening, cinnamon, baking soda and salt.
  3. Stir the wet ingredients into the dry ingredients until just incorporated. Refrigerate dough for 30 minutes.
  4. Mix sugar and cinnamon in a shallow bowl.
  5. Preheat oven to 400° F. Scoop the dough using a 1/4 cup ice cream scoop or cup measurer. Flatten with the palm of your hand, then coat the cookie in cinnamon-sugar.
  6. Bake for 7-8 minutes on a greased baking sheet. Allow to cool completely.

Notes

*Note: Optional ingredients are not included in the nutrition analysis.

Nutritional Facts

Serving Size: 1 Ice Cream Sandwich

Amount Per Serving

Calories 530
Total Fat 24g
Calories from Fat 210kcal
Saturated Fat 11g
Cholestrol 80mg
Sodium 290mg
Total Carbohydrate 73g
Dietary Fiber 1g
Sugars 41g
Protein 7g
Calcium 36mg
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