Wednesday, September 21, 2011
A Break From Cake: Snickerdoodle Ice Cream Sandwiches
As we prepare to usher out Summer, at least via the calendar, I would like to share a treat that combines the cinnamon tones of coming Autumn days and the refreshing ice cream burst of dwindling Summer nights: Snickerdoodle Ice Cream Sandwiches. As a born and bred Northerner, I had never heard of a Snickerdoodle. I encountered the cinnamon-sugar delights a few years into my tenure as a Southern transplant and, like slightly sweetened iced-tea and cheese grits, these little yummies made it easy to succumb to the Southern way.
A few months back, issues of Women's Day magazine mysteriously began showing up in our mail box. I did not subscribe to the magazine and John says he did not purchase the subscription for me either. I personally think the subscription is some kind of divine act meant to bring me these amazing ice cream treats! The cinnamon sweetness of the cookie combined with the rich ice cream is out of this world! The flavor combination is reminiscient of my favorite Mexican restaurant treat: sopapillas with ice cream.
The Snickerdoodle cookie recipe came together very easily. I usually don't care too much about uniformity in my cookies, but with these being the "bread" for ice cream sandwiches I wanted them to all be roughly about the same size. A small ice cream scoop with a release handle did the trick nicely. I just went with store bought ice cream as the recipe suggests but some super creamy ice cream of the homemade variety would be lovely too.
The mint chocolate chip flavored ice cream I used was chosen by my daughter. Personally, I would have perferred to stick closer to the sopapilla flavor combo and gone with some vanilla, but this was good and the color is more interesting. So go ahead, usher in Fall and hold onto Summer all at the same time. I promise, it will be a delicious experience!
Snickerdoodle Ice Cream Sandwiches
From the July issue of Women's Day
1 1/2 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 Tbsp firmly packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
3/4 tsp ground cinnamon
3 cups ice cream
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Using an electric mixer, beat the butter, brown sugar and 2 Tbsp of the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
In a small bowl, combine the cinnamon and remaining 2 Tbsp granulated sugar. Form the dough into 1½-in. balls, roll in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 in. apart. Bake until set and edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.
Form sandwiches with 2 cookies and ¼ cup of ice cream. Serve immediately or freeze, covered, for up to 3 days.