1. Take a stick of vegan butter and an egg out of the refrigerator and allow to come to room temperature before beginning.

2. Preheat the oven to 350°F and line a cookie sheet with parchment paper.

3. In a large bowl cream together vegan butter, sugar, and brown sugar. Once combined add vanilla and egg. Stir until smooth.

4. In a medium bowl stir together flour, cream of tartar, baking soda, salt, and cinnamon.

5. In a small bowl mix together cinnamon and sugar for the cinnamon sugar topping. Set aside.

6. Fold the flour mixture into the butter mixture until combined.

7. Press the batter into the lined cookie sheet to make a smooth rectangle. I start by plopping the dough around the lined sheet pan and pressing it flat with my hands. Then, place some parchment paper on top of the dough. Using a rolling pin, roll the dough to make an even layer.

8. Once evenly rolled out, sprinkle the top with some of the cinnamon sugar, I use about 2 teaspoons of the mixture.

9. Bake the sheet pan cookie for 18-20 minutes. Remove from the oven and allow to cool completely.

Assemble the Ice Cream Sandwiches

1. Trim the end off the sheet pan cookie to make straight lines. Then cut the cookie evenly down the middle, width wise.

2. Flip one half of the cookie over where the cinnamon sugar topping is facing down.

3. Evenly spread the vanilla ice cream across the half of the cookie you placed top down. Once evenly spread, place the second half of the cookie, cinnamon sugar side up, on top.

4. Wrap in the parchment paper and freeze for at least 2 hours. Cut into equal sized pieces and dip the sides in the remaining cinnamon sugar. Serve and enjoy.