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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Makes 50 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

250 calories; calories from fat 40%; protein 3.2g; fat 11.2g; saturated fat 7g; carbohydrates 34g; fiber 0.8g; sodium 182mg; cholesterol 42mg.
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