Pumpkin Snickerdoodles

 

Yep, it's another pumpkin recipe coming at you and I offer no apologies because I just love baking with it at this time of year.  Snickerdoodles are one of my favorite cookies so when I saw this recipe for Pumpkin Snickerdoodles on Dessert for Two's Instagram there was no question if I was going to make them.  What's also appealing about Christina's recipe is that it's small batch so there's just enough to satisfy a craving.

 

You never know how well pumpkin will integrate into a recipe but there was no doubt of it when I tasted this cookie.  The pumpkin flavor was distinct, yet subtle, if that makes sense.   Trust me when I say it's delicious!  

Snickerdoodle Strawberry Ice Cream Sandwich

I was inspired to make these ice cream sandwiches after a recent work event where treats from CREAM were brought in.  They weren't the typical sandwiches you'd find pre-packaged in the ice cream aisle at your local market.  Rather, they sandwiched ice cream between two fresh-baked cookies.   I loved the concept and had to try and make them at home for myself.   

I posted the recipes for the snickerdoodles and strawberry ice cream on my blog earlier this week.  Don't feel limited to these flavors.  The cookie/ice cream combinations are endless: e.g., chocolate chip cookie with vanilla ice cream, peanut butter cookie with chocolate ice cream, etc.   Let your imagination run wild!

Snickerdoodles

Oh Snickerdoodle...your name is so strange but your taste is so delicious.  I have no idea where the moniker for this cinnamon and sugar coated, crackly chewy cookie came from but it's so good.  A true American classic and one that  I actually prefer over the ubiquitous chocolate chip.  

I remember making snickerdoodles in my 7th grade Home Economics class.  Back then the only fat called for in the recipe was vegetable shortening (aka Crisco) but this upgraded version from Cook's Illustrated  includes butter which really amps up the flavor.   

A sign of a really good bake are cracks on the tops of the cookies.  I don't know the science behind those fissures but I think it probably has something to do with the combination of cream of tartar and baking soda that's used as leaveners.   Try not to over bake the cookies because you want them to be crisp on the outside but still soft and chewy on the inside. 

For the ultimate summertime treat I sandwiched homemade strawberry ice cream between two snickerdoodles - pure bliss!    Stay tuned on this blog for the recipe for the ice cream.