Peppery Gingersnap Ice Cream Sandwiches

  • serves 24
Anna Olson
Anna Olson Sugar


3 Ratings
Directions for: Peppery Gingersnap Ice Cream Sandwiches


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


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.

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.

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

See more: Dessert, Bake, Eggs/Dairy, Snack

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