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1
Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
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2
Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside.
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3
Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl.
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4
Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth.
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5
Add the vanilla and egg and whisk until combined.
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6
Add the flour mixture and stir with a rubber spatula until just incorporated.
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7
The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
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8
Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets.
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9
(The cookies will spread a lot during baking.)
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10
Lightly flour your hands and press the dough to about 1/4 inch thick.
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11
Sprinkle each cookie with some cinnamon sugar, using all of it.
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12
Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes.
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13
Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
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14
To assemble: Turn 6 cookies upside down on a cutting board.
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15
Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge.
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16
Top each with a second cookie, and press down gently to adhere.
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17
Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.
