Pumpkin Snickerdoodle Ice Cream Sandwiches

PUMPKIN SNICKERDOODLE ICE CREAM SANDWICHES

Ingredients

For the Cookies:

  • 1 ¾ cups sugar (12.25 oz), divided
  • 1 tbsp ground cinnamon
  • 2 ½ cups (12.5 oz) all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp table salt
  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 8 tbsp vegetable shortening (trans fat-free and non-hydrogenated, if you can find it)
  • 2 large eggs, at room temperature
For assembly:
  • 1 batch pumpkin ice cream

Instructions here

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