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Peppery Gingersnap Ice Cream Sandwiches

Peppery Gingersnap Ice Cream Sandwiches
Yields
24 servings

 

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ingredients

¾
cup unsalted butter, room temperature
½
cup sugar
¾
cup dark brown sugar, packed
1
large egg
¼
cup fancy molasses
2
Tbsp grated fresh ginger
2 ½
cup all-purpose flour
½
tsp baking soda
½
tsp salt
½
tsp ground cinnamon
¼
tsp ground allspice
¼
tsp ground black pepper
2
Tbsp candied ginger
sugar for dipping
vanilla ice cream
candied ginger for edges, finely chopped
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directions

Step 1

Beat butter and sugars together until light and fluffy. Stir in egg, molasses and ginger until evenly blended. In a separate bowl, stir dry ingredients together. Add to butter mixture and stir to incorporate. Cover bowl and chill dough for 2 hours.

Step 2

Preheat oven to 350 °F and line a baking tray with parchment paper. Shape dough into 1-inch balls and roll in sugar. Press down on baking tray, 3-inches apart. Bake for 12 to 15 minutes and cool completely on baking tray before removing.

Step 3

Scoop ice cream and put between two cookies. Roll edges in candied ginger.
Enjoy.

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