We’re serving up these oh-so-delicious Snickerdoodle Tortilla Ice Cream Cookie Cups with our friends @mikeys!

We used our favorite Mikey’s grain-free tortillas sprinkled with a cinnamon-sugar mixture to create the base of these cookie cups, then filled with Sweet Loren’s Sugar Cookie Dough & once baked top with plant-based vanilla ice cream. What a refreshing treat!

Snickerdoodle Tortilla Ice Cream Cookie Cups Recipe

• Author: Sweet Loren’s
• Prep Time: 15 Minutes
• Cook Time: 28 Minutes
• Total Time: 45 Minutes
• Yield: 12 servings 1x
• Category: Dessert

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Ingredients

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• 2 packs Mikey’s Cassava Flour Tortillas
• 1 package Sweet Loren’s Sugar Cookie Dough
• ¼ cup cane sugar
• 2 tablespoons ground cinnamon
• ½ pint vanilla ice cream

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Instructions

1. Preheat the oven to 325°F and grease 12 muffin tin cavities with cooking spray or oil.
2. Cut away about 1” rim on each of the tortillas so that it becomes a smaller circle that it can fit in a muffin tin cavity.
3. Place cut tortillas onto a plate and microwave for 25 seconds. If you don’t have a microwave, this can easily be done by heating up each tortilla individually in a pan on the stove.
4. Mix together cinnamon and sugar in a bowl.
5. Once tortillas are warmed and pliable, sprinkle both sides with the cinnamon sugar mixture.
6. Place each tortilla into a cupcake cavity so that it forms a cup shape.
7. Bake tortilla cups for 8 minutes.
8. Place 1 portion of Sugar Cookie Dough into each partially baked tortilla cup. Sprinkle it with cinnamon and sugar.
9. Bake an additional 15-20 minutes until cookie dough is golden.
10. Once cookie filled tortilla cups are baked, allow to cool completely before serving with a scoop of vanilla ice cream. Dust with extra cinnamon as garnish. Enjoy!

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Keywords: Sugar Cookies, Sweet Loren’s

Used in this recipe

Sugar Cookie Dough

Pre-Cut Cookie Dough

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