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Let's Dish / Fall Favorites

Snickerdoodle Tortilla Ice Cream Cookie Cups

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!

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Snickerdoodle Tortilla Ice Cream Cookie Cups

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

Ingredients

Scale

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!

Keywords: Sugar Cookies, Sweet Loren’s



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