Duff Goldman's Confetti Snickerdoodle Ice Cream Sandwiches Food Network

Duff adds a sprinkle of color to these snickerdoodle ice cream sandwiches for a fun, frozen treat!
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Confetti Snickerdoodle Sprinkle Ice Cream Sandwiches
RECIPE COURTESY OF DUFF GOLDMAN
Level: Easy
Total: 2 hr 35 min (includes chilling)
Active: 35 min
Yield: 24 cookies

Ingredients

Cookie Dough:

1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated sugar
Pinch of kosher salt
1 1/3 cups (200 grams) all-purpose flour
1 teaspoon (4 grams) cream of tartar
1/2 teaspoon (3 grams) baking soda
1 large egg, separated
1 teaspoon (5 grams) vanilla extract
2 1/2 tablespoons rainbow sprinkles

Cinnamon Sugar:

1/4 cup (50 grams) granulated sugar
1 tablespoon (7 grams) ground cinnamon

To Assemble:

1 pint of your favorite ice cream
1 1/2 cups chopped toasted nuts, mini chocolate chips, sprinkles or any other topping you'd like

Directions

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!

Cooks Note

Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.

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Duff Goldman's Confetti Snickerdoodle Ice Cream Sandwiches | Food Network
https://www.youtube.com/watch?v=Q75JalJnklg