Ice Cream Gingersnap Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 1 hour. The trick to a good ice cream sandwich: Make it and freeze it only briefly before eating, or thaw until at least slightly pliable. Ingredients:
1 cup butter, at room temperature |
1 cup packed brown sugar |
1/2 cup unsulphured molasses |
1 large egg |
3 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground ginger |
1 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/2 teaspoon freshly ground black pepper |
about 3 pints vanilla or caramel ice cream |
Directions:
1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7. Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8. Note: Nutritional analysis is per sandwich cookie.
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