Snickerdoodle Ice Cream Sandwich Minis

• 1/2 cup butter, softened
• 3/4 cup plus 3 tablespoons sugar, divided
• 1 large egg
• 1-1/2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 2 cups vanilla ice cream

1. Preheat oven to 400u0b0. In a bowl, beat butter and 3/4 cup sugar until blended. Beat in egg. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
2. In a small bowl, mix brown sugar, cinnamon and remaining sugar until blended. Shape rounded tablespoons of dough into 1-in. balls; roll in brown sugar mixture. Place 2 in. apart on ungreased
3. .
4. Bake 7-9 minutes or until set and edges are lightly browned. Remove from pans to wire racks to cool completely.
5. Using a small scoop, place 2 tablespoons ice cream on bottom of a cookie; top with a second cookie, pressing gently to flatten ice cream. Wrap in plastic and freeze. Repeat with remaining ingredients. Freeze sandwiches overnight.

butter, sugar, egg, flour, cream of tartar, baking soda, salt, brown sugar, ground cinnamon, vanilla ice cream

Taken from www.tasteofhome.com/recipes/snickerdoodle-ice-cream-sandwich-minis/ (may not work)