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Gingersnap Cookies Ice Cream Sandwiches Recipe with Giffords

Gingersnap Ice Cream Sandwiches


Ingredients

  • 2 cups flour
  • 1 TBSP ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 tsp baking soda
  • ¼ tsp salt
  • ⅓ cup granulated sugar
  • ½ cup brown sugar
  • 1 stick (½ cuunsalted butter - melted and cooled
  • ¼ cup molasses
  • 1 large egg
  • 1 TBSP fresh grated ginger
  • ½ cup crystalized ginger - coarsely chopped
  • ½ cup raw or demerara sugar - to roll dough
  • 1 quart Gifford’s Old Fashioned Vanilla Ice Cream

Instructions

  1. Preheat your oven to 350 and prepare your baking sheets with parchment paper.
  2. Combine all the dry ingredients, dried spices and sugars and give it a good stir to incorporate everything.  In a separate bowl, add the molasses, egg and fresh ginger to the melted and cooled butter. Combine to the dry ingredient and mix until thoroughly combined; you will have a soft dough.  Fold in the chopped crystalized ginger.
  3. Using a 1 ½ TBSP sized cookie scoop, scoop and roll your dough into even sized balls. Roll each ball in the demerara (rasugar, and flatten on your cookie sheet.  You will definitely want to flatten each dough ball so you get the perfect thickness for your cookie sandwiches.
  4. Bake at 350 for 11 minutes. The cookies will be set and still a little soft in the very center.  Let cool thoroughly before filling with ice cream.

To assemble:

  1. Let the ice cream sit at room temperature for about 5 minutes to make assembling your cookie sandwiches just a little easier.
  2. I found that by using the same sized scoop as I did for the cookies yielded the perfect amount of ice cream.
  3. Place one cookie on a piece of plastic wrap, add your scoop of ice cream and using the plastic wrap smoosh your ice cream a little before topping with your final cookie (this helped keep the cookies from breaking).