- 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
- 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
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.
In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
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.
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.
Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
Note: Nutritional analysis is per sandwich cookie.