Gluten-Free Snickerdoodle Ice Cream Sandwiches
Chewy gluten-free snickerdoodles sandwiched with dairy-free vanilla ice cream for the ultimate summer dessert.
Ingredients
Cookies
- 1/2 cup unsalted plant-based butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups gluten-free 1:1 flour King Arthur works great
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Filling
- dairy-free, nut-free vanilla ice cream
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a large bowl, cream butter and sugar until light and fluffy (about 2 minutes).
- Beat in egg and vanilla.
- In a separate bowl, whisk flour, baking soda, cream of tartar, and salt.
- Mix dry into wet until fully combined — dough will be soft.
- Mix cinnamon sugar in a small bowl.
- Scoop 1-tbsp portions, roll into balls, coat in cinnamon sugar, and place 2 inches apart.
- Bake 9–11 minutes, until edges are set and centers look slightly underdone.
- Cool completely on the pan.
- Sandwich softened ice cream between two cookies; wrap and freeze 30 minutes to firm.
Notes
Party tip: Set up a DIY station for kids — napkins required!