Using a stand or hand held mixer, cream butter and sugar on medium until fluffy, about 2-3 minutes.  On low speed add the eggs, one at a time.  Mix until combined.  Slowly add the flour mixture until just blended, still on low speed.

Combine cinnamon and remaining 1/4 cup sugar in bowl.

Using measuring spoons, form a tablespoon of dough for bite size cookies or a heaping 1 tbsp for regular size cookies.  Roll into balls, if the dough is too sticky you can lightly roll in flour first but then the you will get less cinnamon sugar on the cookies.  Roll balls in cinnamon sugar and place on parchment-lined baking sheets 3 inches apart.

Remove cookies after 6 minutes for bite size and 8 minutes for larger cookies.  I remove them from the oven when still soft and use a cookie cutter immediately, leaving the cookie in place on the cookie sheet.  Slide parchment paper from the tray onto your counter to allow cookies to cool.  Once cool remove the round cookies to a room temperature cookie sheet and freeze cookies for 30 minutes.

Don't remove the ice cream from the freezer until you are ready to assemble the cookies.  I keep the ice cream container in a resealable plastic bag to help keep the ice cream firm but easy to scoop.  Place container on a cutting board and make 1" slices by cutting right through the container with a serrated bread knife.  Lay flat and cut a circle using the same cookie cutter you used earlier on the soft cookies.

Place the perfectly sized ice cream on a cookie, top with another cookie and enjoy!