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Recipe Summary

prep:
30 mins
cook:
10 mins
freeze:
1 hr
total:
1 hr 40 mins
Yield:
24 mini sandwiches (serving size: 2 sandwiches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. With an electric mixer on high speed, beat butter and 3/4 cup sugar until light and fluffy, about 3 minutes. Add egg and vanilla and mix to combine. In a medium bowl, whisk flour, baking soda, cream of tartar and salt. With mixer on low, gradually beat in dry ingredients and continue mixing until well combined (dough will be thick).

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  • Line 2 rimmed baking sheets with parchment paper. In a small bowl, combine remaining 3 Tbsp. sugar and cinnamon. Roll dough into 48 1/2-inch balls, then roll each ball in cinnamon sugar to coat. Arrange balls 1 inch apart on baking sheets and bake until puffed and light golden brown, about 10 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough.

  • Spread 1 tsp. caramel sauce on bottom of 24 cookies. Lay cookies on counter, caramel side up. Top with 1 heaping Tbsp. ice cream, then second cookie, bottom side down. Wrap each ice cream sandwich in plastic wrap and place in freezer until firm, about 1 hour.

Nutrition Facts

288 calories; fat 11g; saturated fat 7g; protein 48g; carbohydrates 44g; fiber 1g; cholesterol 54mg; sodium 117mg.
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