Snickerdoodles are a classic holiday dessert. No other cookie (except for the good ‘ol Gingerbread Man) packs as much holiday flavor as these cinnamon covered sugar cookies! If you’re looking for a new way to serve ice cream sundaes this holiday season, try retiring that tired chocolate sauce and pour some cinnamon syrup over your Tillamook Vanilla Bean Ice Cream. You won’t be sorry!
Yield: 2 Sundaes
1 cup sugar
2 tablespoon flour
2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup water
2 cups Tillamook Vanilla Bean Ice Cream
1. In a small saucepan over medium heat, combine the sugar, flour, cinnamon, and extract.
2. Pour in the water and cook until the syrup begins to thicken, stirring constantly. This should take about 10 minutes.
3. Once the syrup is done, transfer it to a glass jar to cool for at least 2 hours. Once it is cool, it can be used immediately or kept in the refrigerator for up to 2 weeks.
4. Scoop your ice cream into two bowls and drizzle the syrup over it. Top each sundae with a cinnamon stick before serving!