Confetti Snickerdoodle Sprinkle Ice Cream Sandwiches Recipes

CONFETTI SNICKERDOODLE SPRINKLE ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt on medium-high until it's light and fluffy.
• In a medium bowl, whisk together the flour, cream of tartar and baking soda.
• Add the egg white and half of the flour mixture to the stand mixer and slightly combine on low speed, scraping down the sides of the bowl as needed. Add the egg yolk and vanilla and combine on low speed, then add the remaining flour mixture and mix for 10 more seconds. Remove the bowl from the stand mixer and gently stir with a spatula until well combined and a nice dough forms.
• Add the sprinkles and stir for a few more seconds to incorporate, but be careful not to mix too long or you will crush the sprinkles. Transfer the dough to a medium bowl, then refrigerate for 15 minutes.
• Preheat the oven to 350 degrees F. Cover 2 sheet pans with parchment.
• For the cinnamon sugar: Combine the granulated sugar and ground cinnamon in a small bowl. Roll the chilled dough into 1- to 2-inch balls, then roll the balls in the cinnamon sugar, completely coating them. Arrange the coated balls on the sheet pans about 3 inches apart so the cookies can spread without running into each other. Gently flatten the tops of each cookie with your fingers.
• Bake for 15 to 18 minutes, until the cookies start to brown. Cool the cookies on a wire rack. Once cooled, stick the cookies in the freezer for an hour.
• To assemble the cookie sandwiches, scoop the ice cream of your choice and place it on the flat side of a cookie, then sandwich the top cookie on top. Smush it until the ice cream is level with the edge of the cookies. Clean up the edges of the ice cream with an offset spatula so that they are flat.
• Next, get a bowl that is big enough to fit the whole sandwich into it and fill it with chopped toasted nuts, mini chocolate chips or sprinkles. Roll the edges of each cookie sandwich in the topping to coat.
• Eat immediately or put the sandwiches back in the freezer for 10 minutes to help the sprinkles stick, then wrap them in plastic wrap to share with friends!

CONFETTI ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
• Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
• Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
• Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.

SNICKERDOODLE ICE CREAM SANDWICHES

Steps:

• FOR SNICKERDOODLES:.
• Preheat oven to 375°.
• Stir together flour, soda, cream of tartar and salt.
• Beat butter for 30 seconds.
• Add the 2 cups sugar and beat until fluffy.
• Add eggs, milk and vanilla; beat well.
• Add dry ingredients to beaten mixture, beating until well blended.
• Form dough into golf-ball sized balls (or larger) - dough will be sticky.
• Roll in mixture of cinnamon and sugar.
• Place 2-inches apart on greased cooked sheet.
• Flatten with bottom of glass or hand. They need to be flattened a little more than when making regular snickerdoodles.
• Bake at 375° for 9-11 minutes until light golden and just beginning to crack on top. This will vary according to the size of the cookies. But look at them and make sure there are no "shiny" parts.
• Cool completely on wire rack.
• FOR ICE CREAM SANDWICHES:.
• Match cookies by size into pairs.
• Turn one cookie upside-down and place a generous scoop of ice cream (slightly softened, but not too much).
• Quickly place other cookie on top and press down little to smash the ice cream.
• Immediately wrap tightly in plastic wrap and place in freezer.
• Repeat with remaining cookies.
• Freeze until firm.