Ingredients:
- 3 cups all-purpose flour (plus more for surface)
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup butter (softened)
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Cooking spray
- ¼ cup cinnamon-sugar
- Talenti Caramel Cookie Crunch Gelato©
- Caramel (for serving)
Directions
In a large bowl whisk together flour, cream of tartar, baking soda, and salt.
In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour.
Preheat oven to 350° F. Invert a muffin tin and grease the bottom with cooking spray.
Roll out dough on a lightly floured to ¼ inch thick then, using a biscuit cutter or glass, stamp out 3 inch circles. Dip circles in cinnamon-sugar to coat.
Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes.
Bake bowls until golden and just set, 10-12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely.
Fill bowls with ice cream and drizzle with caramel. Serve immediately.