Author: Paul

As I rolled out the buttery dough, a sweet aroma enveloped my kitchen—it’s the unmistakable scent of nostalgia. These cinnamon rugelach pastries bring to life the love of holiday traditions, deliciously bridging generations through their flaky goodness. This recipe not only delights your senses but also boasts a nippy 20-minute prep time, making them surprisingly quick to whip up! Perfect for sharing at gatherings or simply enjoying with a warm cup of tea, these crescent-shaped treats are the epitome of comfort food and a fantastic way to embrace homemade baking. Ready to fill your kitchen with warmth and sweetness? Let’s dive into making these irresistible cinnamon rugelach together!

Why try this cinnamon rugelach recipe?

Tradition Meets Flavor: These flaky pastries are steeped in history, bringing a touch of cherished Jewish culture to your kitchen, making them perfect for any holiday gathering.

Easy to Make: With a 20-minute prep time, you can create these delicious delights without spending hours in the kitchen.

Deliciously Versatile: Feel free to experiment with fillings like apricot jam or even chocolate for a fun twist!

Perfect for Sharing: These bite-sized treats are great for gatherings and are guaranteed to be a crowd favorite.

Guilt-Free Indulgence: At around 84 calories each, enjoy satisfying your sweet tooth without the guilt.

Unleash the warmth of holiday baking with these cinnamon rugelach pastries, where every bite is a beautiful blend of nostalgia and comfort!

Cinnamon Rugelach Ingredients

For the Dough

• Cream Cheese (8 oz / 226 g) – Provides a tender and flaky texture to the dough. Substitute with full-fat Greek yogurt for a lactose-free option.
• Unsalted Butter (8 oz / 226 g) – Adds richness and moisture to the dough. Ensure it’s room temperature for easy mixing.
• Granulated Sugar (¼ cup / 50 g) – Sweetens the dough and balances the flavors. Can be substituted with coconut sugar.
• Salt (½ teaspoon) – Enhances the overall flavor of the pastries.
• Vanilla Extract (1 teaspoon) – Adds aromatic sweetness. Use pure vanilla for better flavor.
• All-Purpose Flour (2 cups / 240 g) – Provides structure to the dough. For gluten-free, substitute with a gluten-free all-purpose blend.

For the Filling

• Dark Brown Sugar (½ cup / 106 g) – Sweetens the filling while adding depth due to its molasses content. Light brown sugar can be used as a substitute.
• Ground Cinnamon (1 tablespoon) – Infuses the filling with warm spice. Adjust to taste for more or less sweetness.
• Chopped Pecans or Walnuts (1 cup / 114 g) – Adds crunch and richness to the filling. Can be omitted or substituted with almonds.

For the Egg Wash

• Egg (1 large) – Used for making an egg wash to give the pastries a golden brown finish. Milk or cream can be used as a substitute for a dairy-free option.
• Milk (1 tablespoon) – Used in the egg wash to enhance color and shine.

Bring the festive feel to your kitchen with these delicious cinnamon rugelach pastries!

Step‑by‑Step Instructions for Cinnamon Rugelach

Step 1: Prepare the Dough
In a mixing bowl, combine 8 oz of cream cheese and 8 oz of unsalted butter at room temperature and beat until creamy and smooth. Add ¼ cup of granulated sugar, ½ teaspoon of salt, and 1 teaspoon of vanilla extract, mixing until fully combined. Gradually incorporate 2 cups of all-purpose flour on low speed until just blended. Shape the dough into a ball, divide it into four quarters, flatten each into a disc, wrap tightly in plastic, and refrigerate for 30 minutes.

Step 2: Prepare the Filling
While the dough chills, prepare the filling by mixing together ½ cup of dark brown sugar, 1 tablespoon of ground cinnamon, and 1 cup of chopped pecans or walnuts in a medium bowl. Set this filling mixture aside to allow the flavors to meld together, creating a deliciously sweet and nutty blend that will perfectly complement the flaky nature of your cinnamon rugelach.

Step 3: Roll and Fill
After chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a floured surface, roll out one disc of dough into a 9-10 inch circle. Lightly brush the surface with water and evenly spread a thin layer of your filling mixture over the dough. Cut the circle into 12 wedges, then starting at the outer edge, carefully roll each wedge inward to form a miniature crescent shape. Place the rolled pastries on the prepared baking sheets with the pointed ends facing down.

Step 4: Bake
Once all the cinnamon rugelach are arranged, prepare an egg wash by whisking together 1 large egg and 1 tablespoon of milk. Brush the tops of each pastry with this mixture for a gorgeous golden finish. Bake in the preheated oven for 18-22 minutes, or until the pastries are golden brown and fragrant. When done, transfer them to a wire rack to cool completely, allowing the flaky layers to set perfectly.

Expert Tips for Cinnamon Rugelach

• Perfectly Measure Flour: Use a kitchen scale to weigh the flour for accurate measurements, ensuring the right dough consistency. Too much flour can make your cinnamon rugelach dense.
• Chill the Dough: Don’t skip the refrigeration step! Chilling the dough makes it easier to roll out and helps achieve that flaky texture.
• Prevent Sticking: Dust your surface with flour while rolling out the dough, and use parchment paper for baking to avoid any sticking issues.
• Watch the Bake Time: Keep an eye on them in the oven! Each oven is different, so check a minute or two earlier to prevent overbaking these delicious treats.
• Custom Fillings: Feel free to swap nuts for fruits or chocolate to add a unique twist to your cinnamon rugelach. Get creative with your favorite flavors!

Make Ahead Options

These cinnamon rugelach are perfect for making ahead, saving you precious time during busy holiday preparations! You can prepare the dough up to 24 hours in advance by following the first two steps, then wrap the discs tightly in plastic wrap and refrigerate. The filling can also be mixed and stored in an airtight container for up to 3 days; just keep it in the fridge to maintain its freshness. When you’re ready to serve, roll out the chilled dough, spread the filling, shape, and bake as directed. These make-ahead tips ensure that your cinnamon rugelach are just as delicious, flaky, and warm when they finally touch the festive table!

Cinnamon Rugelach Variations & Substitutions

Dive into the world of creativity with these cinnamon rugelach variations, each inviting you to explore new flavors and textures that will enchant your taste buds.

• Fruit Preserves: Substitute the nut filling with fruit preserves like apricot or raspberry for a fruity spin. The sweetness of the fruit pairs beautifully with the flaky pastry.

• Chocolate Lovers: For a decadent twist, swap out nuts for finely chopped chocolate or chocolate chips. Who can resist that rich, melty goodness?

• Nut-Free Option: If you’re nut-sensitive, omit nuts entirely and replace them with rolled oats or sunflowers for added crunch and texture.

• Spice It Up: Enhance your filling by adding a pinch of nutmeg or cardamom to elevate those warm, cozy flavors. A dash of warmth transforms these pastries into something extraordinary.

• Dairy-Free: Use full-fat coconut cream in place of cream cheese for a dairy-free dough. It lends an incredible richness that complements the sweetness.

• Sweetener Substitution: If you prefer natural sweeteners, substitute regular sugar with maple syrup or honey; adjust the quantity as needed for sweetness level—just remember to account for the moisture!

• Gluten-Free Dough: Replace all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities. Just be sure to add a little xanthan gum for the right texture.

These variations are just the beginning! Feel free to explore more delicious possibilities. Try out these modifications and create a personalized version of cinnamon rugelach that speaks to your taste. Enjoy with a warm cup of chai or alongside a delightful afternoon tea while sharing these treats with loved ones; they’ll surely love your delectable creations!

Storage Tips for Cinnamon Rugelach

Room Temperature: Store baked rugelach in an airtight container at room temperature for up to 5 days, allowing them to retain their delightful flakiness.

Freezer: For longer storage, freeze the pastries for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Thawing: When ready to enjoy, allow the frozen cinnamon rugelach to thaw at room temperature for 1-2 hours before serving, to regain their tender texture.

Reheating: For a warm treat, reheat in a 350°F (175°C) oven for 5-10 minutes, making them as tasty as when they were fresh-baked!

What to Serve with Cinnamon Rugelach

Indulge in the deliciousness of these flaky pastries paired with delightful accompaniments that elevate your holiday experience.

• Rich Hot Chocolate: The velvety texture of hot chocolate contrasts beautifully with the flaky rugelach, creating a blissful taste sensation that warms the heart.

• Fresh Berries: Bright and juicy berries add a refreshing tartness, perfectly balancing the sweet cinnamon filling and bringing a pop of color to your plate.

• Whipped Cream: Light, airy whipped cream enhances the pastries’ richness, making every bite an indulgent delight; it’s like a cloud of sweetness atop your rugelach!

• Coffee or Tea: A warm cup of your favorite brew brings out the spices in the rugelach while enhancing the comforting nostalgia of this holiday treat.

• Vanilla Ice Cream: The creamy richness of vanilla ice cream melts beautifully with warm rugelach for an irresistible dessert that’s both comforting and festive.

• Spiced Apple Cider: This warm drink, infused with cinnamon and cloves, adds a seasonal flair, making your gathering feel extra cozy and inviting.

• Nuts and Dried Fruits Platter: Crunchy nuts and chewy dried fruits provide a delightful textural contrast, making for an elegant addition to your dessert spread.

Embrace the festive spirit and create a heartwarming gathering by pairing these treats with delightful beverages and snacks!

Cinnamon Rugelach Recipe FAQs

How do I select ripe ingredients for this cinnamon rugelach?
Absolutely! When choosing your ingredients, opt for fresh, quality items. Make sure your cream cheese and butter are at room temperature for easy mixing, and select unsalted butter to better control the flavors. Your nuts should be fresh; avoid those with dark spots or a rancid smell. If using dried fruits, like apricot jam for variations, look for vibrant colors and minimal additives.

How should I store cinnamon rugelach?
Baked rugelach stay delicious when stored properly! You can keep them in an airtight container at room temperature for up to 5 days. To maintain their delightful flakiness, ensure the container is completely sealed. If you’re not going to enjoy them within that time, I recommend freezing them. Wrap each pastry tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months when frozen.

What is the best way to freeze cinnamon rugelach?
Very good question! To freeze your cinnamon rugelach, follow these simple steps:

1. Allow the baked pastries to cool completely on a wire rack.
2. Once cooled, wrap each pastry tightly in plastic wrap, making sure there’s no exposed area.
3. Place the wrapped pastries in a freezer-safe bag or container, labeling it with the date.
4. Freeze them for up to 3 months. When you want to enjoy them, just let them sit at room temperature for about 1-2 hours to thaw out. For a fresh-out-of-the-oven treat, reheat in a 350°F (175°C) oven for 5-10 minutes.

Can I make cinnamon rugelach gluten-free?
Absolutely! To make your cinnamon rugelach gluten-free, simply substitute the 2 cups of all-purpose flour with a gluten-free all-purpose blend. It’s best to look for a mix that includes xanthan gum, which helps mimic the texture of wheat flour. Just remember to keep an eye on the dough as you mix, ensuring not to overwork it—a gentle hand is key to achieving that flaky pastry!

Are there any common troubleshooting tips for this recipe?
Yes! If you find that your dough is too sticky while rolling, don’t hesitate to sprinkle a bit of flour on your surface to help with maneuvering. Alternatively, if your rugelach are not browning nicely, try rotating the baking sheets halfway through the baking time for even cooking. Lastly, if the filling oozes out while baking, it may be too generous; ensure you spread a thin layer for best results!

Can I share these rugelach with my pets?
While many human foods are safe for pets, cinnamon rugelach is not suitable for dogs or cats due to the sugar content and other ingredients like nuts that may not be digestible for them. It’s best to keep these treats exclusively for human enjoyment, so maybe bake your furry friends a special dog-friendly treat instead!

Cinnamon Rugelach: Irresistibly Flaky Holiday Pastries

Delight in the nostalgic flavors of cinnamon rugelach, perfect for holiday gatherings and quick to prepare.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 24 pastries

Course: Dessert

Cuisine: Jewish

Calories: 84

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 8 oz Cream Cheese Provides a tender and flaky texture to the dough.
• 8 oz Unsalted Butter Adds richness and moisture to the dough.
• ¼ cup Granulated Sugar Sweetens the dough.
• ½ teaspoon Salt Enhances flavor.
• 1 teaspoon Vanilla Extract Adds aromatic sweetness.
• 2 cups All-Purpose Flour Provides structure to the dough.

For the Filling

• ½ cup Dark Brown Sugar Sweetens the filling.
• 1 tablespoon Ground Cinnamon Infuses the filling with warm spice.
• 1 cup Chopped Pecans or Walnuts Adds crunch and richness.

For the Egg Wash

• 1 large Egg Used for egg wash.
• 1 tablespoon Milk Enhances color.

Equipment

• mixing bowl
• Rolling Pin
• Baking sheets
• parchment paper
• Wire rack

Method

 

Step‑by‑Step Instructions

1. In a mixing bowl, combine cream cheese and unsalted butter, beat until creamy. Add granulated sugar, salt, and vanilla, mixing until fully combined. Gradually incorporate flour. Shape into a ball, divide into quarters, flatten each into a disc, wrap in plastic, and refrigerate for 30 minutes.
2. Mix dark brown sugar, ground cinnamon, and chopped pecans or walnuts in a medium bowl and set aside.
3. Preheat oven to 350°F (175°C). Roll out one disc into a 9-10 inch circle. Brush water on the surface, spread filling, cut into 12 wedges, roll each wedge inward.
4. Prepare egg wash by whisking egg and milk. Brush tops of pastries. Bake for 18-22 minutes until golden brown.

Notes

Store baked rugelach in an airtight container at room temperature for up to 5 days or freeze for 3 months. Reheat in a 350°F oven for 5-10 minutes before serving.

The aroma of freshly baked cookies fills the air, instantly transporting me back to summer afternoons spent in the kitchen. There’s something magical about combining warm, chewy salted brown sugar cookies with velvety butterscotch ice cream, turning them into Salted Brown Sugar Butterscotch Ice Cream Sandwiches that are nothing short of delightful. With a no-churn ice cream method, this recipe effortlessly caters to your seasonal cravings while keeping your kitchen cool. Not only do these sandwiches come together quickly, but they’re sure to be a showstopper when shared with family and friends. So, are you ready to treat yourself to a sweet indulgence that combines the best of both worlds?

Why are these ice cream sandwiches irresistible?

Chewy Texture: Each bite of the salted brown sugar cookies delivers a soft, chewy experience that’s simply delightful.

Butterscotch Bliss: The creamy butterscotch ice cream adds a rich, sweet layer, creating a magical flavor combination that feels like a summer dream.

No Churn Magic: Effortlessly whip up the velvety ice cream without the need for specialized equipment, making it accessible for everyone!

Quick Assembly: These sandwiches come together in no time, perfect for impromptu gatherings or a cozy night in.

Versatile Delight: Feel free to experiment with flavors or toppings, like drizzling chocolate sauce or using different cookie types for a fun twist!

Crowd-Pleasing Treat: Whether it’s a family barbecue or a casual get-together, these ice cream sandwiches are a guaranteed hit!

Salted Brown Sugar Butterscotch Ice Cream Sandwich Ingredients

For the Cookies

• AP Flour – Provides structure and stability for the cookies; no direct substitution suggested.
• Bread Flour – Enhances chewiness and texture; can be replaced with all-purpose flour for a softer cookie.
• Baking Soda – Acts as a leavening agent for cookie spread and rise; ensure it’s fresh for optimal results.
• Salt – Balances sweetness and enhances flavor; fleur de sel or sea salt can be used as substitutes.
• Softened Butter – Adds moisture and richness; can use unsalted butter, but adjust salt content.
• Sugar – Contributes sweetness and structure; granulated sugar can be replaced with coconut sugar for a slight caramel flavor.
• Brown Sugar – Imparts moisture and a delightful toffee-like flavor; light or dark varieties can be used interchangeably.
• Eggs – Serve as a binding agent and contribute moisture; flax eggs can be a vegan substitute.
• Vanilla Extract – Enhances overall flavor; use pure vanilla for the best results.
• Coarse Salt – Elevates the cookies’ flavor post-baking; use flaky sea salt for a gourmet touch.

For the Butterscotch Ice Cream

• Heavy Cream – Creates a rich, creamy texture; coconut cream provides a non-dairy version.
• Sweetened Condensed Milk – Offers sweetness and creamy texture without the need for churning; evaporated milk can be a lower-sugar alternative, but texture will differ.
• Butterscotch Chips – Add flavor and texture to the ice cream; can be replaced with chocolate chips if preferred.

These ingredients, combined, yield the perfect Salted Brown Sugar Butterscotch Ice Cream Sandwiches that are bursting with rich flavors and delightful textures!

Step‑by‑Step Instructions for Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line two baking sheets with parchment paper, ensuring ample space between cookies when placing the dough. This setup will help create perfectly baked salted brown sugar cookies that are essential for your delicious ice cream sandwiches.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, bread flour, baking soda, and salt until thoroughly combined. This mixture is vital for the structure and chewiness of your cookies, providing a delightful texture. Once combined, set it aside for later use as you proceed with the wet ingredients.

Step 3: Cream Butter and Sugars
In a large mixing bowl, beat softened butter with granulated and brown sugar until the mixture becomes light and fluffy, about 3-4 minutes. This step incorporates air into the butter, enhancing the cookie’s texture. Next, add in the eggs and vanilla extract, mixing until everything is smooth and well blended, ensuring your cookies are rich in flavor.

Step 4: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be mindful not to overmix; you want your salted brown sugar butterscotch cookies to remain tender. The dough should be soft yet slightly sticky, perfect for scooping onto the baking sheets.

Step 5: Scoop Dough
Using a tablespoon or a cookie scoop, portion out the dough onto the lined baking sheets, leaving about 2 inches of space between each scoop. This allows the cookies to spread during baking, creating that perfect chewy center and slightly crisp edges that you’re looking for in these sandwiches.

Step 6: Bake the Cookies
Place the baking sheets in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown while the centers remain soft. Once baked, immediately sprinkle the cookies with coarse salt to enhance their flavor. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.

Step 7: Cool Cookies
After a gentle resting period on the baking sheets, transfer your cookies to a wire rack to cool completely. This cooling process is crucial, as it helps the cookies firm up and retain their chewy texture, making them perfect for holding the luscious butterscotch ice cream.

Step 8: Prepare Ice Cream Mixture
In a large bowl, beat the heavy cream with a hand mixer until stiff peaks form, indicating it’s perfectly whipped. Gently fold in the sweetened condensed milk, vanilla extract, and a pinch of salt until just combined. Be cautious not to deflate the whipped cream, as this is the key to a light and creamy ice cream.

Step 9: Mix in Butterscotch Chips
Quickly and gently fold the melted butterscotch chips into the whipped cream mixture. This step is essential, as the rich butterscotch flavor infuses the ice cream, creating a delightful flavor profile in your salted brown sugar butterscotch ice cream sandwiches. Work swiftly before the mixture begins to thicken.

Step 10: Freeze the Ice Cream
Divide the ice cream mixture evenly between two lined cake pans. Smooth the surface with a spatula and freeze for at least 2 hours or until fully set. This no-churn ice cream method allows you to prepare the dessert without an ice cream maker, resulting in creamy butterscotch ice cream ready for sandwiches.

Step 11: Assemble the Sandwiches
Once the ice cream is solidified, remove it from the cake pans and prepare to assemble your sandwiches. Use a round cutter or knife to create circles of ice cream and place one round between two cookies. Press down gently to adhere, ensuring the creamy butterscotch ice cream is well encapsulated by the chewy cookies.

Step 12: Wrap and Freeze
Wrap each assembled salted brown sugar butterscotch ice cream sandwich tightly in plastic wrap or place them in individual zippered bags. Return them to the freezer to set for a more extended period or until ready to serve. This makes for a perfect make-ahead sweet treat for those warm summer days!

What to Serve with Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Imagine a warm summer evening, laughter echoing through the air, and the sweet, rich aroma of dessert beckoning you to indulge.

• Fresh Berries: Juicy strawberries or tangy raspberries provide a refreshing contrast to the rich flavors of the sandwich, balancing sweetness with tartness.

• Chocolate Sauce: A drizzle of warm chocolate sauce adds a decadent touch, enhancing the butterscotch flavor and making every bite even more indulgent.

• Whipped Cream: Light and airy whipped cream brings a silky texture that complements the chewy cookies and creamy ice cream, making it a delightful addition.

• Mint Leaves: A sprig of fresh mint offers a pop of color and a refreshing herbal note that cuts through the richness, adding brightness to the whole dessert.

• Coffee: A cup of warm, freshly brewed coffee pairs beautifully with these ice cream sandwiches, providing a perfect contrast to the sweetness and enriching the flavors.

• Fruit Sorbet: For an extra cooling effect, serve a scoop of fruit sorbet on the side. The fruity ice treat will elevate the dessert experience with its bright and refreshing taste.

• Nutty Caramel Sauce: Drizzling nutty caramel sauce enhances the complexity of flavors, leaving a rich taste that lingers delightfully on the palate.

• Ice Cold Milk: A classic pairing, a tall glass of ice-cold milk not only balances the sweetness but also ties together the flavors of childhood classics and indulgent desserts.

Make Ahead Options

These Salted Brown Sugar Butterscotch Ice Cream Sandwiches are perfect for meal prep, allowing you to savor the summer treat without all the last-minute fuss! You can prepare the cookie dough up to 24 hours in advance; simply cover and refrigerate it until you’re ready to bake. The cookies can also be baked ahead of time and stored in an airtight container for up to 3 days. For the ice cream, you can mix and freeze it at least 2 hours prior to assembling the sandwiches. When you’re ready to enjoy, simply cut ice cream rounds, sandwich them between the cookies, and wrap them tightly before returning them to the freezer until needed. This way, you’ll have delicious homemade treats ready to serve with minimal effort whenever sweet cravings strike!

Expert Tips for Salted Brown Sugar Butterscotch Ice Cream Sandwiches

• Quality Ingredients: Use high-quality butter and pure vanilla extract to elevate flavors, ensuring your salted brown sugar butterscotch ice cream sandwiches truly shine.

• Monitor Baking Time: Keep a close eye on your cookies while baking; they should be golden at the edges but still soft in the center to prevent them from hardening once frozen.

• Chill the Dough: If your dough feels too warm, chill it for 30 minutes before baking. This helps maintain the chewy texture in your final salted brown sugar cookies.

• Mix Carefully: When combining the ice cream ingredients, fold gently to keep the whipped cream’s airiness, resulting in smooth, creamy butterscotch ice cream.

• Wrap Tight: Ensure you wrap your assembled sandwiches tightly in plastic wrap or place them in bags to prevent freezer burn, keeping each sandwich fresh and delicious.

How to Store and Freeze Salted Brown Sugar Butterscotch Ice Cream Sandwiches

Room Temperature: Serve the sandwiches immediately after assembly for the best taste. They should not be left out for more than 30 minutes to prevent ice cream melting.

Fridge: If you have leftover ice cream, it can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh in your salted brown sugar butterscotch ice cream sandwiches.

Freezer: Wrap each sandwich tightly in plastic wrap or place in individual zippered bags. They can be kept in the freezer for up to 2-3 weeks while maintaining their delightful flavor and texture.

Reheating: There’s no need to reheat ice cream sandwiches, but if they have been frozen for a long time, let them sit at room temperature for a few minutes to soften slightly before enjoying.

Salted Brown Sugar Butterscotch Ice Cream Sandwiches Variations

Feel free to explore these delightful twists to make your ice cream sandwiches even more appealing and personalized!

• Chocolate Swap: Replace butterscotch chips with semi-sweet or dark chocolate chips for a deeper flavor. The richness of chocolate pairs beautifully with the brown sugar cookies.

• Nutty Crunch: Add chopped nuts like pecans or walnuts to your cookie dough for a delightful crunch. This adds an unexpected texture that elevates the entire sandwich!

• Cinnamon Twist: Incorporate a teaspoon of cinnamon into the cookie dough for a warm, spiced flavor. The scent of cinnamon wafting through your kitchen is irresistible!

• Caramel Drizzle: Drizzle some caramel sauce over the ice cream before sandwiching it between the cookies. This extra indulgence enhances the overall sweetness and offers a sticky surprise.

• Fruit Addition: Layer ripe banana or fresh berries into your sandwiches for a refreshing burst of flavor. The natural sweetness from fruits complements the cookies perfectly.

• Dairy-Free Delight: Swap heavy cream with coconut cream for a delicious non-dairy option. Your sandwiches will still be creamy, with a hint of tropical flavor!

• Different Sugar: Experiment by substituting brown sugar with maple sugar for a unique, rich taste that adds depth to your cookies. It’s a fun way to change up the sweetness without extra effort.

• Savory Pairing: Add a sprinkle of sea salt on top of the ice cream before sandwiching. This little touch heightens the flavor and brings balance to the sweetness.

As you explore these variations, consider pairing your sandwiches with a side of refreshing avocado and tomato salad to balance the sweetness or serve them alongside a scoop of rich, creamy blueberry cream cheese for a delightful dessert spread!

Salted Brown Sugar Butterscotch Ice Cream Sandwiches Recipe FAQs

How do I select the right brown sugar for the cookies?
Absolutely! You can use either light or dark brown sugar in this recipe, depending on your flavor preference. Light brown sugar has a milder flavor, while dark brown sugar provides a richer, more pronounced caramel taste due to its higher molasses content. For a unique twist, consider experimenting with a blend of both!

What’s the best way to store these ice cream sandwiches?
I recommend wrapping each sandwich tightly in plastic wrap or placing them in individual zippered bags to maintain freshness. When stored properly, these Salted Brown Sugar Butterscotch Ice Cream Sandwiches can last in the freezer for up to 2-3 weeks. Just remember to take them out a few minutes before serving for the best taste!

Can I freeze the ice cream mixture before assembling the sandwiches?
Very! You can freeze the prepared butterscotch ice cream mixture in lined cake pans for at least 2 hours until solid. Once set, scoop out rounds of the ice cream to assemble your sandwiches. If you plan to make the ice cream mixture in advance, it’s best to do so and then assemble the sandwiches right before serving, much to everyone’s delight.

What are some common issues when making these ice cream sandwiches?
A common issue is overbaking the cookies, which can lead to a hard texture, especially after freezing. Make sure to bake them until the edges are golden but the centers remain soft. If your cookies spread too much during baking, the dough might have been too warm; you can chill it for about 30 minutes before scooping.

Can my pets share in this treat?
While your furry friends may be curious about these sandwiches, they should stick to their own treats! The cookies contain sugar and the butterscotch ice cream is not suitable for pets due to the dairy content. If you want to treat your pets, consider making dog-friendly cookies or ice cream made especially for them.

Salted Brown Sugar Butterscotch Ice Cream Sandwiches Bliss

Indulge in delightful Salted Brown Sugar Butterscotch Ice Cream Sandwiches, featuring chewy cookies and creamy ice cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Freezing Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Servings: 12 sandwiches

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Cookies

• 2 cups All-purpose flour Provides structure and stability.
• 1 cup Bread flour Enhances chewiness and texture.
• 1 teaspoon Baking soda Acts as a leavening agent.
• 1 teaspoon Salt Balances sweetness.
• 1 cup Softened butter Adds moisture and richness.
• 1 cup Granulated sugar Contributes sweetness.
• 1 cup Brown sugar Imparts moisture and toffee-like flavor.
• 2 large Eggs Serves as a binding agent.
• 2 teaspoons Vanilla extract Enhances overall flavor.
• 1 teaspoon Coarse salt Elevates flavor post-baking.

For the Butterscotch Ice Cream

• 2 cups Heavy cream Creates a rich texture.
• 1 can Sweetened condensed milk Offers sweetness without churning.
• 1 cup Butterscotch chips Adds flavor and texture.

Equipment

• oven
• mixing bowls
• Baking sheets
• whisk
• hand mixer
• spatula
• Cookie scoop
• plastic wrap

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together all-purpose flour, bread flour, baking soda, and salt until combined.
3. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, then add eggs and vanilla extract.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Scoop dough onto baking sheets, leaving space for spreading.
6. Bake for 8-10 minutes until edges are golden and centers soft, then sprinkle with coarse salt.
7. Transfer cookies to a wire rack to cool completely.
8. Beat the heavy cream until stiff peaks form, then fold in sweetened condensed milk, vanilla extract, and salt until combined.
9. Gently fold butterscotch chips into whipped cream mixture.
10. Divide ice cream mixture between lined cake pans and freeze for at least 2 hours until set.
11. Assemble sandwiches by placing a round of ice cream between two cookies and gently pressing together.
12. Wrap each sandwich tightly and freeze until ready to serve.

Notes

Use high-quality ingredients and monitor baking times for perfect results. The sandwiches can be made ahead and stored in the freezer for later enjoyment.

A waft of warmth fills the kitchen as I mix together the comforting spices and sweet ingredients for my latest creation: Homemade Cinnamon Oatmeal Cookie Ice Cream. Inspired by one of my all-time favorite Ben & Jerry’s flavors, this delightful dessert merges the rich, creamy goodness of ice cream with chewy oatmeal cookie chunks. Not only is it a crowd-pleaser perfect for warm summer nights, but it’s also surprisingly simple to whip up right at home. Plus, you can customize it with your favorite mix-ins, like chocolate chips, for that extra touch. As I scoop out this dreamy concoction, I can’t help but wonder—what toppings will you choose to add to your scoop?

Why is homemade ice cream so special?

Irresistible Flavor: This Cinnamon Oatmeal Cookie Ice Cream is a delicious twist on a classic, blending creamy ice cream with chunks of chewy cookies for an unforgettable treat.

Easy to Make: With simple ingredients and straightforward steps, anyone can master this recipe in no time.

Customizable Delight: Feel free to mix in chocolate chips or experiment with different spices, making every batch your own.

Perfect for Gatherings: Whether it’s summer barbecues or cozy family nights, this ice cream is sure to impress your guests and elevate any occasion.

Nostalgic Treat: Reminiscent of childhood favorites, this homemade version will take you down memory lane, reminiscent of those sweet, leisurely summer days.

Treat yourself with a scoop of this delightful creation, and for another inspired flavor, check out our Wholesome Oatmeal Fruit for a fruit twist!

Cinnamon Oatmeal Cookie Ice Cream Ingredients

For the Cookies

• Butter – Provides richness and creaminess; substitute with coconut oil for a dairy-free version.
• Brown Sugar – Adds moisture and depth of flavor; light brown sugar can be swapped for dark for a caramel note.
• Granulated Sugar – Contributes sweetness and structure; can be replaced with a sugar alternative for a low-calorie option.
• Egg – Binds ingredients and provides structure; use a flax egg for a vegan twist.
• Vanilla Extract – Enhances overall flavor; pure vanilla is best, but imitation will work in a pinch.
• All-Purpose Flour – Supplies necessary structure; use gluten-free flour blends as a substitute.
• Baking Soda – A leavening agent for cookies; ensure it’s fresh for the best rise.
• Cinnamon – Imparts a warm, spicy note; increase the quantity for a stronger cinnamon flavor.
• Nutmeg – Adds warmth; can be omitted or replaced with cardamom for variety.
• Salt – Balances sweetness; essential for both the cookies and ice cream.
• Old Fashioned Oats – Provides chewiness and texture; instant oats can be used, but will alter the texture.

For the Ice Cream Base

• Whole Milk – Forms the base for the ice cream; substitute with almond or oat milk for a lighter option.
• Heavy Cream – Contributes to the creamy consistency; light cream can replace it, but the texture will be less rich.
• Pure Maple Syrup – Adds sweetness and complexity; honey can be used but may slightly change the flavor.
• Coarse Kosher Salt – Enhances all flavors; use regular salt in lesser amounts as it’s saltier.

This delightful Cinnamon Oatmeal Cookie Ice Cream is calling your name—gather these ingredients, and let the fun begin!

Step‑by‑Step Instructions for Cinnamon Oatmeal Cookie Ice Cream

Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This is the ideal temperature for baking the cookies that will add a delightful chewy texture to your Cinnamon Oatmeal Cookie Ice Cream. Allow the oven to heat fully while you prepare the cookie dough, ensuring a beautifully baked finish.

Step 2: Mix the Cookie Dough
In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat these together until the mixture is light and fluffy, which should take about 2-3 minutes. Next, add in the egg and vanilla extract, blending until fully incorporated. Gradually sift in all-purpose flour, baking soda, cinnamon, nutmeg, salt, and old-fashioned oats, mixing until just combined for a chunky cookie dough.

Step 3: Prepare the Baking Sheet
Line a baking sheet with parchment paper to prevent sticking. Scoop evenly spaced dollops of cookie dough onto the prepared sheet, allowing some room for spreading. Bake in the preheated oven for 11-13 minutes, or until the edges turn golden brown and the centers are set. Once done, remove from the oven and cool completely before breaking the cookies into chunks.

Step 4: Make the Ice Cream Base
In a medium saucepan over medium heat, combine whole milk, granulated sugar, pure maple syrup, and cinnamon. Stir gently until the mixture is foamy and heated through, about 5-7 minutes, without boiling. Once heated, remove from the heat and mix in the heavy cream, vanilla extract, and coarse kosher salt until everything is well blended.

Step 5: Cool and Chill the Mixture
Pour your ice cream base mixture into a large freezer bag or bowl. To cool the mixture quickly, place it in an ice water bath for approximately 15 minutes. Once cooled, refrigerate the mixture for at least 1 hour, or up to overnight, allowing the flavors to meld and the base to chill thoroughly before churning.

Step 6: Churn the Ice Cream
Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, gently fold in the cookie chunks you prepared earlier, allowing them to mix well into the creamy base of your Cinnamon Oatmeal Cookie Ice Cream.

Step 7: Freeze for Optimal Texture
Transfer the churned ice cream into an airtight container, smoothing the top to prevent air exposure. Freeze the ice cream for at least 1 hour to firm it up, achieving the perfect scoopable consistency. For the best texture, ensure the ice cream is stored properly in the freezer.

Cinnamon Oatmeal Cookie Ice Cream Variations

Feel free to unleash your creativity with this delightful recipe, crafting flavors and textures that tantalize your taste buds!

• Chocolate Chip Surprise: Mix in semi-sweet chocolate chips for a rich and decadent taste that elevates your ice cream experience. Each scoop becomes a delicious fusion of flavors that can take you back to childhood.

• Nutty Crunch: Add chopped nuts, such as walnuts or pecans, for a delightful crunch and added protein. The nuttiness beautifully contrasts with the creamy ice cream, giving it both texture and a deeper flavor profile.

• Unique Spice Blend: Experiment with a combination of spices like ginger and allspice for a warm twist on the classic flavor. These spices can add a vibrant layer of warmth and depth that will keep your taste buds guessing.

• Fruity Delight: Incorporate dried fruits like raisins or cranberries into the mix for a chewy texture and a pop of sweetness. This variation adds a delightful, natural sweetness that pairs beautifully with the spices.

• Granola Crunch: Swap traditional oats with crunchy granola for a new texture and a hint of sweetness. The granola offers a delightful alternative that can turn your ice cream into a breakfast-inspired treat.

• Coconut Creaminess: Replace half of the heavy cream with coconut milk, lending a tropical flair and a creamy texture. This Coconut twist can surprise your guests and refresh their dessert experience!

• Coffee Infusion: Adding a shot of espresso or coffee granules can create a delightful mocha flavor profile. This variation not only enhances the taste but also provides an energizing kick to your dessert!

As your ice cream journey unfolds, consider how these variations can create delightful moments, just like the ones you’ll find with our Blueberry Cream Cheese pairing!

Make Ahead Options

These Cinnamon Oatmeal Cookie Ice Cream treats are perfect for busy home cooks looking to save time! You can prepare the cookie dough and bake the cookies up to 3 days ahead; simply cool them completely and store them in an airtight container at room temperature. Additionally, you can make the ice cream base up to 24 hours in advance, cooling it in the refrigerator overnight to allow flavors to develop. When you’re ready to serve, just churn the chilled base in your ice cream maker and fold in the cookie chunks during the last few minutes of churning. This way, you’ll have a delicious dessert that’s just as creamy and flavorful, with minimal effort when it’s time to gather friends and family!

What to Serve with Cinnamon Oatmeal Cookie Ice Cream

The perfect summer dessert calls for delicious pairings that elevate your experience—each bite is a chance to indulge!

• Warm Chocolate Brownies: Rich and fudgy, these brownies provide a decadent contrast to the cold, creamy ice cream, creating a delightful temperature play. Warm them slightly before serving for a melting effect as they meet the ice cream.

• Fresh Berries Medley: Juicy strawberries, raspberries, and blueberries add a refreshing zing that cuts through the richness, offering a bright, fruity contrast that is vibrant and refreshing.

• Caramel Sauce Drizzle: A sweet, buttery caramel sauce drizzled on top enhances the flavors, adding a rich layer of sweetness that complements the cinnamon and oatmeal.

• Honey Roasted Nuts: Crunchy and slightly sweet, honey-roasted nuts provide a lovely contrast in texture while their nutty flavor pairs beautifully with the creamy ice cream.

• Coconut Macaroons: Chewy and sweet, these coconut confections can add a tropical twist to your serving, harmonizing with the spice notes and creamy texture.

• Mint Lemonade: For a refreshing drink, mint lemonade brings a zesty, herbal brightness that complements the dessert and cleanses the palate between bites.

• Chocolate Chip Cookies: Classic and beloved, pairing your homemade ice cream with warm chocolate chip cookies means you never have to decide between two iconic treats!

• Classic Waffle Cone: Serve your ice cream in a crisp waffle cone to add a crunchy texture while enhancing the overall experience of enjoying a classic ice cream treat.

Let your imagination guide you as you assemble the perfect spread to enjoy with your beloved Cinnamon Oatmeal Cookie Ice Cream!

How to Store and Freeze Cinnamon Oatmeal Cookie Ice Cream

Fridge: Keep your ice cream in the refrigerator for up to 4 days after making. It’s best to store it in a well-sealed container to maintain freshness.

Freezer: For long-term storage, place cinnamon oatmeal cookie ice cream in an airtight container in the freezer. It can last up to 2 weeks, but for the best texture and flavor, enjoy it sooner!

Reheating: If your ice cream becomes too hard, allow it to sit at room temperature for about 10 minutes before scooping to make serving easier.

Ice Crystals: To prevent ice crystals, press plastic wrap against the surface of the ice cream before sealing the container, ensuring your homemade treat remains creamy and indulgent.

Expert Tips for Cinnamon Oatmeal Cookie Ice Cream

• Use Fresh Ingredients: Always ensure your baking soda and spices like cinnamon are fresh; this will significantly enhance the flavor of your Cinnamon Oatmeal Cookie Ice Cream.
• Monitor Cookie Baking: Watch closely as the cookies bake. Remove them when the edges are golden and the centers are soft to prevent dryness.
• Let Ice Cream Chill: After mixing your ice cream base, allow it to chill thoroughly in the refrigerator for at least an hour; this step helps develop a richer flavor.
• Avoid Ice Crystals: To maintain a smooth texture, press plastic wrap directly onto the ice cream’s surface before sealing the container to minimize air exposure.
• Scoop with Ease: For easier serving, allow the ice cream to soften at room temperature for about 10 minutes before scooping.

Cinnamon Oatmeal Cookie Ice Cream Recipe FAQs

How do I select the right oats for my ice cream?
Absolutely! For the best texture in your Cinnamon Oatmeal Cookie Ice Cream, I recommend using old-fashioned oats. These provide the perfect chewiness and texture. Instant oats can also work, but they’ll change the overall texture of the cookie bits in the ice cream, making them less chewy.

How should I store my homemade ice cream?
To keep your ice cream fresh, store it in an airtight container in the freezer. It will stay good for up to 2 weeks, but for the best texture and flavor, aim to enjoy it within the first week. If you notice ice crystals forming on the surface, press plastic wrap directly onto the ice cream before sealing, which helps maintain that creamy consistency.

Can I freeze additional chunks of cookie dough?
Absolutely! If you want to make this treat even easier, you can freeze any leftover cookie dough. Simply scoop it into individual portions and place them on a baking sheet to freeze. Once frozen solid, transfer the dough balls to a freezer bag. These can be stored for up to 3 months. Just bake them straight from the freezer when a sweet craving hits!

Can this ice cream be made dairy-free?
Yes, indeed! For a dairy-free version of your Cinnamon Oatmeal Cookie Ice Cream, substitute whole milk with almond or oat milk, and use coconut cream instead of heavy cream. Make sure to use dairy-free butter or coconut oil in your cookie recipe. You can still enjoy that rich, creamy consistency without the dairy!

What if my ice cream turns out too hard?
Not to worry! If your ice cream freezes too hard, simply let it sit at room temperature for about 10 minutes before scooping. This will soften it to the ideal consistency for serving. To prevent this from happening in the first place, you can also churn it for an extra minute or two to incorporate a bit more air into the mixture, resulting in a creamier texture.

How can I make this ice cream allergy-friendly?
If allergies are a concern, simply replace the ingredients accordingly. For a nut allergy, opt for a dairy-free milk alternative that is nut-free, and use flax eggs instead of regular eggs for a vegan twist. Always read labels to ensure that other ingredients (like vanilla extract or baking soda) are also allergen-free, keeping your Cinnamon Oatmeal Cookie Ice Cream safe and delicious!

Cinnamon Oatmeal Cookie Ice Cream that Brings Joy in Every Scoop

This Cinnamon Oatmeal Cookie Ice Cream is a delicious homemade treat that combines creamy ice cream with chewy cookie chunks.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 8 scoops

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Cookies

• 1 cup Butter softened
• 1 cup Brown Sugar light or dark
• 1/2 cup Granulated Sugar
• 1 large Egg flax egg for vegan
• 1 teaspoon Vanilla Extract pure preferred
• 1 1/2 cups All-Purpose Flour gluten-free substitute available
• 1 teaspoon Baking Soda ensure freshness
• 1 teaspoon Cinnamon increase for stronger flavor
• 1/4 teaspoon Nutmeg optional
• 1/2 teaspoon Salt
• 2 cups Old Fashioned Oats instant oats may alter texture

For the Ice Cream Base

• 2 cups Whole Milk substitute with non-dairy milk
• 1 cup Heavy Cream or light cream
• 1/2 cup Pure Maple Syrup honey can be a substitute
• 1/2 teaspoon Coarse Kosher Salt use less regular salt

Equipment

• oven
• mixing bowl
• baking sheet
• Ice Cream Maker
• Saucepan

Method

 

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, blending until fully incorporated. Gradually mix in the flour, baking soda, cinnamon, nutmeg, salt, and oats until combined.
4. Line a baking sheet with parchment paper and scoop dollops of cookie dough onto it. Bake for 11-13 minutes until edges are golden.
5. In a medium saucepan over medium heat, combine whole milk, granulated sugar, maple syrup, and cinnamon, stirring until foamy.
6. Remove from heat and mix in the heavy cream, vanilla, and coarse salt.
7. Pour the ice cream base into a large bowl and cool in an ice water bath for about 15 minutes. Refrigerate for at least 1 hour.
8. Churn the chilled mixture in an ice cream maker and mix in cookie chunks in the last few minutes.
9. Transfer to a container and freeze for at least 1 hour to firm up.

Notes

This homemade ice cream is customizable with various mix-ins and is sure to be a crowd-pleaser at any gathering.