Description
Soft, chewy ginger and molasses cookies are filled with cool, sweet vanilla ice cream to let the spices do the talking.
Ingredients
Units
Scale
- 2 1/4 cups (540 ml) white flour
- 2 tsp (10 ml) ground ginger
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup (180 ml) butter, softened
- 1 cup (240 ml) white sugar
- 1 egg
- 1 tbsp (15 ml) water
- 1/4 cup (60 ml) molasses
- large flake sugar (turbinado), for sprinkling
- quality vanilla bean ice cream
Instructions
- Preheat oven to 350.
- Whisk together the dry ingredients and set aside.
- In the bowl of a stand mixer fitted with the paddle, cream together the butter and sugar. Beat in the egg, then add the water and molasses. Slowly add the dry ingredients until fully combined.
- Roll the dough into 1″ balls, and place 2″ apart on a parchment lined baking sheet. Sprinkle with sugar.
- Bake for 8-10 minutes until the edges are set. Let cool for 5 minutes before transferring to a wire rack.
- To assemble the sandwiches, place 2 scoops of ice cream on one cookie, and gently flatten/mold with your hands. Cover with second cookie and dig in!
Notes
- The sandwiches can be pre-assembled and stored in the freezer, or assembled just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380