Ice Cream Gingersnap Sandwiches

Ice Cream Gingersnap Sandwiches Recipe
Photo: Leigh Beisch; Styling: Dan Becker
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.


Makes 50 sandwich cookies

Recipe from


Nutritional 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


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


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.

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.