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Ice Cream Gingersnap Sandwiches
| Ingredients |
1 cup butter (room temperature)
1 cup brown sugar (packed)
12 cup molasses (unsulphured)
1 egg
312 cups flour
1 tsp baking soda
12 tsp salt
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2 tsps ground ginger
1 tsp cinnamon
12 tsp ground cloves
12 tsp ground nutmeg
12 tsp black pepper (freshly ground)
3 pts caramel ice cream (vanilla)
| 1 | 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 | 2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined. |
| 3 | 3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours. |
| 4 | 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 | 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 | 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. |
