Preheat oven to 350°F (180°C).

Measure turbinado sugar and cinnamon in a small mixing bowl. Mix well and set aside.

Beat margarine on medium for 30 seconds. Add sugar, vanilla, baking soda, cream of tartar, salt, and flour. Beat until combined.

Spread half the batter evenly in a greased 9- x 13-inch (20- x 30-centimeter) baking pan. Sprinkle with half of the cinnamon and sugar mixture. Bake for 25 minutes and allow to cool completely. Slice on the diagonal to get brittle strips.

While the brittle is baking, add egg to the remaining batter and mix until combined.

Line a baking sheet with Gefen Parchment Paper. Using a medium-sized scoop, form the cookie dough into 12 balls. Roll each ball in the sugar and cinnamon mixture. Lay four inches (10 centimeters) apart on the baking sheet.

Raise oven heat to 375°F (190°C). Bake the cookies for 12 minutes on the middle rack. Remove from oven and cool.

Heat first four ingredients in a small saucepan over low heat. Stir until completely melted.

Remove from heat and stir in liqueur.

To assemble, place a snickerdoodle cookie in the middle of a dessert plate. Top with a scoop of coffee royale ice cream. Drizzle with one tablespoon hot fudge sauce and top with snickerdoodle brittle.