Snickerdoodle Pumpkin Ice Cream Sandwiches

I’ve never been a big sandwich person but when it comes to ice cream sandwiches, I’m always on board.


The principle is simple really. Pick a cookie that is soft but strong enough to act as the backbone of the sandwich. Pick a creamy ice cream with a complimentary flavor to the chosen cookies to be the body of the sandwich.

Last week’s pumpkin ice cream was such a hit, I thought I would pair the next batch with one of my favorite types of cookies: snickerdoodle.

Similar to sugar cookies, snickerdoodle cookies are very basic in makeup, which is probably part of the reason they’ve become so trendy of late. What isn’t there to love about a cookie built from ingredients found in every pantry and topped with a cinnamon and sugar mixture.

While there is some debate as to where they originated, one thing is certain: snickerdoodle flavored everything are here to stay!

Cookie Ingredient - adapted from Averie Cooks’ Snickerdoodle Cookie

  • ½ Cup unsalted butter, softened
  • ½ Cup (110g) granulated sugar plus about ¼ cup for topping
  • ½ Cup (65g) light brown sugar
  • 1 Large egg
  • 1 Teaspoon vanilla
  • 1 ½ Cup (190g) flour
  • ½ Teaspoon baking soda
  • ¼ Teaspoon cream of tartar
  • 2 Tablespoons cinnamon

Cookie Recipe

  • Cream butter, brown sugar and ½ cup granulated sugar in a large bowl
  • Mix in egg and vanilla
  • Gently mix in flour, baking soda and cream of tartar until just combined
  • Form cookies out of 2 tablespoons of dough each and place on 2 baking sheets
  • Cover with plastic and refrigerate for an hour (up to overnight)
  • Preheat the oven to 350 degrees
  • In a small bowl, combine remaining sugar and cinnamon
  • Remove one tray from the fridge and roll dough balls in sugar cinnamon mixture
  • Bake for 12 minutes
  • Remove from oven and let cool for 15 minutes before transferring cookies to cooling rack
  • Remove second tray from oven and repeat process

To make the ice cream sandwiches

  • Allow cookies to cool completely before adding ice cream
  • Remove pumpkin ice cream from freezer to soften before using
  • Scoop ice cream onto one cookie and top with a second cookie
  • Enjoy immediately