Snickerdoodle Ice Cream Sandwich

Ingredients:

• 2 tsp. granulated sugar
• 1 and 1/8 teaspoons ground cinnamon
• 1 cup all-purpose flour, plus extra to dust your hands
• 0.5 tsp of soda
• 0.5 cup light brown sugar
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup
• 0.5 tsp vanilla extract
• 1 large egg
• 2 cups vanilla ice cream, slightly softened

Preparation:

1. Position 2 racks in the center of the oven and preheat the oven to 160°C. Line 2 baking sheets with parchment paper.
2. In a small bowl, combine the granulated sugar with 1 teaspoon of cinnamon and set aside. In a medium bowl, combine the flour, baking soda, 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of cinnamon. In a large bowl, whisk together the melted butter, corn syrup, and brown sugar until smooth. Add the vanilla extract and egg and beat until fully incorporated. Add the flour mixture and use a spatula to fold into a smooth batter. The batter will be quite runny. Refrigerate for 15 minutes to firm up slightly.
3. Scoop out 12 mounds of dough, about 2 tablespoons each, and place them on the prepared baking sheets, spacing them at least 5 cm (2 inches) apart. The cookies will spread considerably during baking. Lightly flour your hands and flatten them to a thickness of about 0.5 cm (0.2 inches). Sprinkle each cookie with cinnamon sugar.
4. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 10 to 12 minutes. Let the cookies rest on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely, about 20 minutes.
5. Turn 6 cookies upside down on a cutting board. Spoon about 1/3 cup ice cream onto each and spread it out to the edge with a spoon or butter knife. Top with another cookie and press gently. Serve the ice cream sandwich immediately or place it in the freezer for about 1 hour, then wrap and store in the freezer for up to 2 weeks..