Snickerdoodle Ice Cream Sandwich Minis

Preparation of the Snickerdoodle Cookies In a large bowl, cream together the butter, granulated sugar, and light brown sugar until smooth.

2.Beat in the eggs, one at a time, then stir in the vanilla extract.

3.In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.

4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.

5.In a small bowl, mix together 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon.

6.Shape the cookie dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture.

7.Place the coated balls on a baking sheet and flatten slightly with the bottom of a glass.

8.Bake at 375°F for 8-10 minutes, or until the edges are set and the tops begin to crack.

Assembly of the Ice Cream Sandwiches Allow the snickerdoodle cookies to cool completely.

10.In a mixing bowl, soften the vanilla ice cream and stir in 1 teaspoon of ground cinnamon.

11.Scoop a small amount of ice cream onto the flat side of one cookie and drizzle with caramel sauce.

12.Top with another cookie, flat side down, to create a mini ice cream sandwich.

13.Repeat with the remaining cookies and ice cream.

14.Freeze the mini ice cream sandwiches until firm, about 4 hours or overnight.