Snickerdoodle Recipe
Vanilla Ice Cream, Sugar Cookie, Brown Sugar Cinnamon.
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Ingredients
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Ice Cream
Sugar Cookies
Cinnamon Sugar Mixture
Method
Ice Cream Preparation
- 1
Prepare the Ice Cream Base
In a saucepan, whisk together the heavy cream, whole milk, and granulated sugar over medium heat until the sugar dissolves. Do not let it boil.
- 2
- 3
Cook the Mixture
Continue cooking the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon.
- 4
Cool and Churn
Remove from heat, stir in vanilla extract, and let it cool. Once cooled, churn in an ice cream maker according to the manufacturer's instructions.
Sugar Cookie Preparation
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 6
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 7
Cream Butter and Sugars
In a large bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
- 8
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 9
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 10
Scoop and Bake
Scoop the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- 11
Cool Cookies
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Cinnamon Sugar Mixture Preparation
- 12
Mix Cinnamon Sugar
In a small bowl, mix together the granulated sugar and ground cinnamon.
- 13
