Ginger Cookie Ice Cream Sandwiches

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I love homemade cookies, it is definitely a weakness. There is something about them that can’t be substituted. I don’t care how good your mass produced cookies are, they can’t beat a homemade one. Ever. They can transform your kitchen just with the smell. Plus, there is something about taking the time to make cookies for someone that shows them some love. Now, this is not something you can make every day if you strive to be healthy, but a treat every once in a while is just fine. My standard cookie is chocolate chip; classic goodness. However, I decided to mix it up a bit with ginger cookies which are a favorite of my dad’s. These are hands down the best ginger cookies I have ever had. They are not overwhelming and are just the right texture. They are awesome right out of the oven, a day or two later, and a huge hit stuffed with ice cream! Seriously, your guests will love this sweet treat to end a meal.

Kelly

Ginger Cookies

Courtesy of ‘The SONO Baking Company Cookbook’ by John Barricelli

**Makes about 60 cookies

2 cups all-purpose flour

2 t. baking soda

¼ t. coarse salt

1 t. ground cinnamon

1 t. ground cloves

1 t. ground ginger

1 cup sugar, plus ¾ cup for rolling

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 large egg, at room temperature

¼ cup unsulfured molasses

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about an hour (and up to 24 hours).
Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
Use a 1 ½-inch ice cream scoop to scoop out the dough, and roll balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely. Continue to roll and bake the remaining cookies in the same way.

Ice Cream Sandwiches

Now comes the fun part of assembling the ice cream sandwiches! Yummy!

To make the sandwiches, get some good ice cream to complement the flavor in the cookies. I used vanilla and coffee and made half of each. Allow the ice cream to soften for a few minutes. Lay your cookies out on a baking sheet, face down. Place one standard sized scoop of ice cream (or three small scoops) in the center of each cookie. Carefully place a cookie on top of each scoop, gently pressing down until you just see the ice cream around the edges of the cookie. You can use the back of a spoon to even the edges if you like. Work quickly so they don’t melt too much. Cover and place in the freezer until ready to serve. Remove from freezer and place on a plate. Serve immediately!