Snickerdoodle Ice Cream Sandwiches
- 1 stick of butter (room temp)
- 1/2 cup vegetable shortening (room temp)
- 1 1/2 cups sugar
- 2 Large Eggs
- 2 1/2 cups Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- cinnamon and sugar to roll cookies in
- Preheat the oven to 350 degrees
- In an electric mixer, combine the butter, shortening and sugar and beat until light and fluffy. Add in the eggs and continue to beat.
- Add the flour, baking soda and salt and mix on low until incorporated.
- Using a cookie scooper, scoop out even amount of dough. I made these bigger, but you can do regular size as well.
- Spread a mixture of cinnamon and sugar onto a plate and roll the cookie dough ball into the mixture until it's covered.
- Place on a parchment paper-lined pan and bake 6-12 cookies at a time.
- 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.
- Let them cool for a few minutes on the pan and transport them to a cooling rack.
- When they're completely cool, add in a scoop of your favorite ice cream to create your Snickerdoodle ice cream sandwiches!
butter, vegetable shortening, sugar, eggs, flour, baking soda, salt, cinnamon
Taken from food52.com/recipes/58053-snickerdoodle-ice-cream-sandwiches (may not work)