With So much wonderful Biscoff and Cinnamon flavor all the way around, these fabulous Ice Cream Sandwiches will take you right into Fall!
Welcome to the Army Alaina, in order to go to MO with your husband, you, your husband, AND your two babies will all have to live in a hotel room together. In one room, with one bed, without an actual kitchen (unless a microwave and 2-burner stove count) without a separate living room space. Woohoo! That’s what I woke up to yesterday. Awesome right? Apparently, my husband now has to live on base, in a hotel room. And yes, we are more than welcomed to join him. As long as we don’t mind not having any personal space..
I love my husband dearly, and my kids to the end of the world, but seriously, one bedroom..4 1/2 months, with no kitchen, ain’t nobody got time for that. So sadly, and with much frustration, it looks like my two kiddos and I are going to be staying up here in Maine, with my parents….unless someone can make a miracle happen. 😉 Otherwise, we’ll see him in a couple months. Boo. I was really looking forward to going down there.
Ok, you don’t want to keep hearing about my drama, but these Snickerdoodle Biscoff Ice Cream Sandwiches, now that’s a mouthful, and its something you want to hear about. PROMISE. Because they are insane. Insanely awesome. Like two of my most favorite flavasss and dessert rolled into one perfect ice cream sandwich! It’s superrrr addicting, and rich, soft, creamy…perfect. I love them. So much. And all this Cinnamon is starting to make me crave Fall..but not yet, I’ve still got a couple more weeks to soak up! Enjoy!
With So much wonderful Biscoff and Cinnamon flavor all the way around, these fabulous Ice Cream Sandwiches will take you right into Fall!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 3/4 cups white sugar, divided
- 2 eggs
- 2 1/2 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- One batch of my Biscoff Cinnamon Chip Ice Cream
Directions
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixer, cream together the butter, shortening, and 1 1/2 cups of sugar.
- Mix in the eggs.
- In a separate large bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Pour the wet ingredients into the dry and mix until just combined.
- In a small bowl, mix together remaining 1/4 cup of sugar and cinnamon.
- Taking the dough, roll into two inch balls, roll in the cinnamon sugar mixture, and line them up two inches apart on the baking sheet.
- Bake for 8-10 minutes. Remove, cool for 2-3 minutes before transferring to a cooling rack.
- Once the cookies are COMPLETELY cooled all the way through.
- Using an ice cream scoop, place the ice cream on the underside of a cookie, top with another, and lightly press together.
- Wrap individually in plastic wrap, and store in a ziplock back in the freezer. Enjoy!
Snickerdoodle Recipe from Betty Crocker
