This Thanksgiving, I wanted to do something a little different for dessert. So in addition to a traditional pie, my friend suggested I do ice cream sandwich cookies because I’ve been making so much ice cream lately. I fell in love with the idea and decided to make snickerdoodle cookie ice cream sandwiches with a brown sugar cinnamon ice cream.
But, of course, I had to develop the perfect snickerdoodle cookie recipe. Now, a snickerdoodle cookie is not the same as a cinnamon sugar cookie. What sets it apart is the addition of cream of tartar. Cream of tartar is an acidic leavening product that when use in conjunction with baking soda causes things to rise. It’s one of the key ingredients in baking powder.
In snickerdoodles, however, it’s the ingredient that gives it that slightly acidic and sour taste in the back of your throat. It’s also crucial for that cracked traditional top of a snickerdoodle cookie. You can just use baking powder, but you won’t have a snickerdoodle. You’ll just have a cinnamon sugar cookie.
These snickerdoodle cookies are so good and I’m so proud of them, I also made them super easy so they have minimal chilling time and literally only one real bowl to mix things in. Super cinnamony, and just so festive and warming – I really hope you guys try this recipe out!
Ingredients:
170g softened butter
125g brown sugar
125g white sugar
1 tsp vanilla
