Snickerdoodles are one of my most favorite cookies. It’s impossible for me to eat just one, and I love shaping the dough into uniform rounds before rolling in cinnamon-sugar. On a whim, I placed a scoop of homemade peach frozen yogurt between two snickerdoodles, then impatiently watched the clock while the sandwich set up in the freezer. After a lovely taste testing session, I’m happy to share that pairing the pillowy cookies with creamy yogurt is pure perfection!
These treats will surely be in rotation for the remainder of peach season. Make the sweet and tangy peach frozen yogurt a day ahead of serving so it has time to firm up in the freezer – otherwise you’ll have a sticky (though delicious) mess on your hands!
Snickerdoodle & Peach Frozen Yogurt Sandwiches
Peach Frozen Yogurt
2 cups peaches, peeled and pitted
2 cups plain fat-free yogurt
6 Tbsp honey
2 Tbsp brandy
1 Tbsp peach balsamic vinegar
Place peaches, yogurt, honey, brandy, and vinegar in a food processor or blender; process until smooth and combined. Chill mixture for at least 4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Spoon mixture into a freezer-safe container and place in the freezer overnight.
Adapted from Smitten Kitchen
2 2/3 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, at room temperature
1 cup plus 2 Tbsp sugar, divided
2 large eggs
1 tsp vanilla extract
2 tsp ground cinnamon
Preheat oven to 400°F, with one rack in top third and one rack in bottom third of oven. Line two baking sheets with silicone mats or parchment paper.
Sift together flour, cream of tartar, baking soda, and salt into a medium bowl. Beat butter and 1 cup sugar in a large mixer bowl until light and fluffy, about 2 minutes. Add eggs and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated.
Combine remaining 2 tablespoons sugar and the ground cinnamon in a small bowl. Form 4 dozen 1 1/4″ balls of dough, and roll in cinnamon sugar. Place about two inches apart on the baking sheets, and bake, rotating sheets after five minutes, until the cookies are set in the center and begin to crack, about 9 minutes. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.
To assemble sandwiches, let yogurt stand at room temperature for 20 minutes. Place a small scoop (about 2 tablespoons) yogurt onto 24 cookies and sandwich with remaining cookies. Wrap each sandwich in plastic wrap; freeze 2 hours or until firm. Let stand at room temperature 5 minutes before serving. Store leftovers in the freezer in an airtight container up to 1 week.
Yield – 24 frozen yogurt sandwiches (serving size: 1 sandwich)
Calories – 185
Carbs – 27