The Second Best Thing to Make With Pie Crust
I call them “cheaterdoodles” and they’re so good and easy.
As much as I love ice cream, I have to admit, I do think it is better with a little accompaniment. Whether it is the bland slightly stale Styrofoam taste of a classic cake cone, or the punch of a freshly baked waffle cone, a drizzle of a syrup or a dollop of fruit, the crunch of nuts or the sticky red flavor of a maraschino cherry, even the best ice cream can be made better with a little something extra.
Cookies are a natural with ice cream. Hello, ice cream sandwiches exist for a reason. I love the thin wedge-shaped laminated cookies that come with gelato and the blocky stick wafers that ye olde soda shoppe will place next to your malted.
In general, if you are serving a cookie with your ice cream, the ice cream is supposed to be the star, so I keep my cookies basic. A thin chocolate wafer, a piece of shortbread, even a ginger snap work well to support your scoop. A personal fave is a snickerdoodle. This vanilla cookie with sugar and cinnamon coating can take ice cream next level. Suddenly a basic chocolate feels more like Mexican chocolate with the cinnamon support. Vanilla goes to an apple pie place. Peach or strawberry lean toward cobbler.
Snickerdoodles aren’t difficult, but they aren’t a last-minute project either. Enter my cheaterdoodles, which are store-bought pie crust coated in cinnamon sugar, baked until crisp, for an ice cream accompaniment of epic deliciousness. It makes for a fake cookie experience that, dare I say, might just surpass the real deal. And if you keep the dough on hand, you are literally only 15 minutes from these treats.
1 package pre-made pie crust
4 tablespoons granulated sugar (or vanilla sugar)
2 teaspoons ground cinnamon
How to Make It
Heat your oven to 400. Line two sheet pans with parchment paper.
Mix the sugar and cinnamon together in a small bowl.
Unroll the dough on a board that you have sprinkled with the cinnamon sugar mixture. Sprinkle more cinnamon sugar on top and press lightly to get the sugar and cinnamon to adhere. Use whatever shape cookie cutter you like to cut out shapes, and transfer to the prepared sheet pans.
Bake for 10-14 minutes until golden brown and crisp. Let cool completely on a rack on the pans. Store in an airtight container for up to five days.