Gingersnap Ice Cream Sandwiches (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
1 (14 1/2-ounce) package gingerbread mix |
1/2 stick (1/4 cup) butter, melted |
1 egg |
1/4 cup all-purpose flour, plus more for dusting |
1 teaspoon ground cinnamon |
1 pint french vanilla ice cream |
multi-colored sprinkles, optional |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
3. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
4. Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.
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