Snickerdoodle Sundaes
Indulge in the ultimate dessert fusion with these irresistible Snickerdoodle Sundaes! Combining buttery, cinnamon-sugar coated snickerdoodle cookies with creamy vanilla ice cream, this recipe takes your favorite classic treats to new heights. A warm caramel drizzle and a cloud of whipped cream provide the perfect finishing touches, while a sprinkle of cinnamon and optional chopped nuts add a delightful crunch and spice. Ready in under 30 minutes, these sundaes are ideal for parties, family gatherings, or a cozy night in. Elevate your dessert game with this decadent yet easy-to-make treat that blends comforting flavors with show-stopping presentation. Perfect for lovers of cookies, ice cream, and everything sweet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon cream of tartar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon (for coating)
- 0.25 cup granulated sugar (for coating)
- 1 quart vanilla ice cream
- 0.5 cup caramel sauce
- 1 cup whipped cream
- 0.25 teaspoon ground cinnamon (for garnish)
- 0.25 cup chopped pecans or walnuts (optional)
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small bowl, mix the cinnamon (for coating) and granulated sugar (for coating).
Scoop tablespoon-sized portions of the cookie dough, roll them into balls, and coat them thoroughly in the cinnamon-sugar mixture.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underbaked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To assemble the sundaes, place 1-2 snickerdoodle cookies at the bottom of a serving bowl or glass.
Top each cookie with 1-2 scoops of vanilla ice cream.
Drizzle caramel sauce over the ice cream and add a dollop of whipped cream on top.
Sprinkle a pinch of ground cinnamon and, if desired, chopped pecans or walnuts for garnish.
Serve immediately and enjoy your Snickerdoodle Sundaes!
Nutrition Facts
Calories |
5178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 705.6 g | 257% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 522.3 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1327 mg | 102% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
