1 Dozen Snickerdoodles

I recently relinquished a bit of control in the kitchen.  I handed over the reins to Mr. Dessert For Two to make homemade ice cream.  I gave him a copy of the best ice cream cookbook in the world and lugged the ice cream maker up from the basement.

You see, I live with the ice cream monster.   Some of you live with cookie monsters, chocolate fiends, or worse.  I personally share a pot of coffee with the ice cream monster.  Sometimes, he even eats it with his coffee!  (I freely admit this here so that his Mama can scold him for not eating a balanced breakfast).

I figure if he’s going to be in the kitchen churning ice cream, the place I want to be is right beside him.  I might as well bake some cookies to go alongside, or to smash ice cream between.

Sundays, from now on, are meant for making ice cream.  I make the cookies, he makes the ice cream, and then we enjoy ice cream sandwiches.  Life is good.

Try smashing my cinnamon ice cream between these bad boys.

5.0 from 3 reviews
1 Dozen Snickerdoodles
makes 12 cookies
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons cream cheese, softened
  • ½ cup + 2 tablespoons sugar (divided use)
  • 1 large egg
  • ¾ cup + 2 tablespoons flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 teaspoons ground cinnamon
  1. Preheat the oven to 350 and line a baking sheet with parchment paper or a silpat.
  2. In a medium bowl, beat together with an electric mixer the butter, cream cheese and ½ cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
  3. In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
  4. In a shallow bowl, add the remaining 2 tablespoons of sugar and cinnamon. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the cinnamon-sugar mixture. Space the dough balls evenly on the baking sheet, then bake for 9-12 minutes. Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.



  1. Sally @ Spontaneous Hausfrau says

    What pretty little cookies! Good call on using these for ice cream sandwiches – that must taste fantastic.

  2. Renee V. says

    how EXCITING you’ve scaled down another wonderful cookie recipe for me to eat!!!!! Curious as to if Mr. D made cinnamon or something else? and how much?

  3. says

    Yes, I would love to smash some cinnamon ice cream between these and then eat every single one! Brilliant idea, my friend! I adore snickerdoodles. I also live with an ice cream monster and I can imagine that these are a perfect match for ice cream!

  4. says

    Snickerdoodles are my favorite next to regular ol chocolate chip cookies! I love the cinnamon and sugar with the soft buttery cookie. I’ve never made them homemade, so looks like a dozen snickerdoodles are in my future…maybe even with some cinnamon ice cream. :)

  5. says

    This is perfect! Thank you! I should never, at any time, be allowed to bake more than a dozen snicker doodles. Otherwise I will eat them all!

  6. says

    How could homemade ice cream sandwiches be anything less than amazing. Especially when it only makes 6! That means I can play with flavors faster. Oatmeal cookie with salted caramel ice cream perhaps?

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