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Ice Cream Gingersnap Sandwiches

Photo: Leigh Beisch; Styling: Dan Becker
Yield Makes 50 sandwich cookies
Time: 1 hour. The trick to a good ice cream sandwich: Make it and freeze it only briefly before eating, or thaw until at least slightly pliable.

Ingredients

  • 1 cup butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 3 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • About 3 pints vanilla or caramel ice cream

Nutrition Information

  • calories 250
  • caloriesfromfat 40 %
  • protein 3.2 g
  • fat 11.2 g
  • satfat 7 g
  • carbohydrate 34 g
  • fiber 0.8 g
  • sodium 182 mg
  • cholesterol 42 mg

How to Make It

  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. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.

  3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

  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. 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. 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.