Snickerdoodle Cookies (about 5 dozen)
Using an electric mixer, thoroughly beat butter and sugar until creamed. Add eggs, one at a time, and beat well after each addition.
In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add by large spoonfuls to butter mixture until all the flour is incorporated into the batter.
Chill the dough for at least 1 hour.
Preheat oven to 400 F. Combine sugar and cinnamon in a small bowl. Using your hands, scoop heaping tablespoonfuls of dough and shape into a ball. Roll in the cinnamon/sugar mixture until well coated. Repeat with remaining dough.
Place balls about 2 inches apart on a greased baking sheet, about 8 balls per sheet. Bake for 7-8 minutes. Edges will be slightly crispy and centers soft and chewy. Remove immediately from baking sheet and cool completely on wax paper.
To assemble your ice cream sandwiches, turn all the cookies over so the flat side is facing up. Spread each with a thin layer of Nutella (about 1 1/2 teaspoon per cookie). Working quickly, place a scoop of ice cream, about 1/2 cup, onto the Nutella-side of the cookie, then take a second cookie and press down onto the ice cream to form a sandwich. Wrap individual sandwiches in wax paper or plastic wrap. Repeat with remaining cookies and ice cream. (After each 4 sandwiches you assemble, transfer them to the freezer so that the ice cream does not become too soft.)
If you did not over-soften the ice cream, freeze sandwiches for 2 hours, or up to 4 hours if ice cream became very soft. For any leftover sandwiches, store in a freezer Ziplock bag to keep them fresh.
Original Blog Post: http://www.curlygirlkitchen.com/2011/06/snickerdoodle-sweetheart-ice-cream.html