Spring is a day away, and I’m already onto summer. I can’t wait. With that, I’m once again jumping ahead—this time with a summer treat—Snickerdoodle Ice Cream Sandwiches.
Yep, I’m ready for it, and totally trying to sell you on it with this treat and Friday’s dessert post that you definitely don’t want to miss.
For this one today, it’s pretty easy. Bake up a batch of your favorite cookies and smoosh your favorite ice cream in the middle. I used a mocha almond crunch for the ice cream filling you see here, which gave the whole ensemble a Mexican coffee flavor–killah! Need to shortcut this recipe further? Use ready-to-bake cookie dough, or just go ahead and use store bought cookies. Who’s judging? Your time is valuable, so spend it as you see fit. I’m not a home-bake glorifier, I’m a foodie who glorifies taste and experience.
So your palate, your preference. Your time, your food – make it happen as you see fit—enjoy!
Yield: Makes 3 dozen cookies
Recipe from McCormick
- 2 3/4 cups all purpose flour
- 2 teaspoons McCormick® Cream of Tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 3/4 cups sugar, divided
- 1 cup butter flavor all-vegetable shortening
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 tablespoon McCormick® Ground Cinnamon
Preparation: Heat oven to 400°F.
- Mix flour, cream of tartar, baking soda and salt in medium bowl; set aside. Beat 1 1/2 cups of the sugar and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, milk and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
- Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on ungreased baking sheets.
- Bake 7 to 8 minutes or until lightly browned. Cool on baking sheets 2 minute. Remove to wire racks; cool completely.