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Three of your favorite cookies. Three of your favorite Tillamook Ice Creams. Three of your favorite friends... if they’re lucky. The best part of this recipe is that you don’t have to choose. Just make more!
“An ice cream cookie sandwich is one of my favorite summertime snacks. The only problem with them is I can only get about ½ way through one before I start wanting a different flavor. My solution? Mini ice cream cookie sandwiches with 3 different kinds of cookies and 3 different Tillamook Ice Creams. You can use your favorite cookie recipes and pick your favorite ice cream flavors. I love Snickerdoodles and I’ve included our recipe here. Didn’t know Tillamook made ice cream? Well, get with the program kids because it is delicious!” – Keegan Gerhard of d Bar Desserts
Snickerdoodles
2 ¾ cups (13 oz) all-purpose flour
½ teaspoon salt
2 teaspoons of cream of tartar
1 teaspoon of baking soda
1 cup (2 sticks) room-temperature Tillamook® Unsalted Butter
1 ½ cups (12 oz) granulated white sugar
2 large eggs
1 teaspoon Nielsen Massey vanilla extract
Cookie Coating
1/3 cup (2.5 oz) granulated white sugar
2 teaspoons ground cinnamon
Sandwiches
Tillamook® Ice Cream
Snickerdoodles
In a large bowl whisk together the flour, salt, cream of tartar, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400ºF and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch (2.5 cm) round balls.
Cookie Coating
In a large shallow bowl, mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick. Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Cookies can be stored in an airtight container, at room temperature, for about 10 - 14 days. Makes about 4-5 dozen cookies.
Sandwiches
Once the cookies are thoroughly cooled, it’s time to make the sandwiches. Place the desired amount of Tillamook Ice Cream in between to cookies, squish together, and let the sandwich eating begin!
