Tuesday, August 2, 2011

Snickerdoodles ice cream sandwiches

Thank you New York for having street vendors who sell this delicious treat just when we needed them (AKA when kids are getting cranky and mom/dad are trying to figure out our way around the Meatpacking district)

They were so good I had to recreate them...
Ingredients for the Snickerdoodle cookies:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tablespoons ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°. Line baking sheets with silicone baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use an ice-cream scoop to form balls of the dough and lightly roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.

Once the cookies have cooled place a scoop of vanilla ice cream on one of the cookies, place another one on top and squeeze gently. Eat right away.

Want to see the behind-the-scenes?
Two very patient little kids waiting for the opportunity to snatch their very own ice cream sandwich

Cookie recipe from here.

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