Snickerdoodle Ice Cream Sandwiches

1. 1
   Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Place 1/4 cup of the sugar in a small bowl and set aside.
2. 2
   Combine the butter and the remaining 1 1/4 cups sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light in color and fluffy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides and bottom of the bowl. Add the yolks, vanilla, and salt and mix on medium speed until smooth, about 30 seconds. Reduce the speed to low; add the flour, baking soda, and cream of tartar; and mix until the dough just comes together.
3. 3
   Scoop the dough by rounded tablespoons and roll it into balls between your hands until smooth. Coat in the reserved sugar and place on the prepared baking sheet at least 2 inches apart, for a total of 12. Bake until golden brown around the edges but still soft in the center, about 15 to 16 minutes. Immediately transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.

To assemble:

1. 1
   Set aside 20 cookies for the sandwiches. Using a 3-tablespoon or 1-1/2-ounce ice cream scooper and working with 6 cookies at a time (3 bottoms and 3 tops), place a scoop of ice cream on each bottom cookie and top with another cookie. Firmly press the cookies together to evenly disperse the ice cream in the center (be careful not to break the cookies). Immediately wrap each sandwich with plastic wrap and place in the freezer. Repeat with the remaining cookies and ice cream.