Snickerdoodle Ice Cream Sandwich and Cinnamon Biscuits

I made a snickerdoodle ice cream sandwich today. I used the snickerdoodle recipe from Betty Crocker, substituting 3 tsp of baking powder for the cream of tartar and baking soda. I also substituted vegan buttery spread for the shortening and butter. This latter substitution wasn’t for any culinary reason; I just always buy that stuff rather than butter.

I was quite happy with the results. I also made two attempts at cinnamon biscuits. I used a recipe from a card I found tucked away inside one of my books. The first turned out like little bites. I had rolled the dough in a rectangle and cut thick (inch long) pieces.

For the second go-around, I rolled the dough a square and cut it up thinner.

Cinnamon Biscuit Recipe


  • 2 Cups Flour
  • 3/4 Cup Milk
  • 3/4 Cup Sugar
  • 1/2 Cup Butter
  • 1/4 Cup Vegetable Oil
  • 1 Tbsp Vinegar
  • 1 Tbsp Baking Powder
  • 1 Tsp Cinnamon
  • 1/4 Tsp Baking Soda


  • Put the vinegar in a measuring cup. Then put in the milk to the 3/4 line. Leave for five minutes.
  • Combine the flour, baking powder, baking soda and salt in a bowl. Mix it.
  • Add in the vegetable oil and the vinegar/milk concoction. Mix it all in until it has the same consistency.
  • Put flour on a surface, and place your dough on it. Roll it out until it’s about 40cm long and 20 cm wide.
  • Put the butter in a bowl, and microwave it for 45 seconds.
  • Lather the now melted butter on the rolled out dough.
  • Mix together the sugar and cinnamon. Sprinkle it on top of the melted butter.
  • Set the oven to 400F.
  • Slather a bit of butter on a cookie sheet to grease it.
  • Roll up the dough.
  • Cut up the roll in 2-3cm pieces. Put the pieces, exposed face up, on the cookie sheet.
  • Bake until lightly browned, about 15 minutes.