Let's Dish / Springtime Recipes

Snickerdoodle Tortilla Ice Cream Cookie Cups

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!

Total time: 45 minutes
Prep time: 15 minutes
Bake time: 28 minutes
12 Servings
  • 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
  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! View photo
    Recipe step

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