There's no doubt that Ice Cream Cookie Sandwiches rule. But when they're made of Macrina Bakery's Molasses Ginger cookies, they reach new heights in the sphere of awesomeness. Here's the intro for Macrina's recipe of the month:
I think it's the fresh ginger that makes these cookies so special. They also have the perfect balance of chewy and crisp. Sandwiching two of them with ice cream makes an exceptional treat.
And here's the recipe:
Molasses Ginger Ice Cream Cookie Sandwiches
Makes about 16
- 2-1/4 cups unbleached all-purpose flour
- 1-1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1-1/2 teaspoons ground cloves
- 1 teaspoon salt
- 1/2 cup vegetable shortening, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1-1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons peeled and grated ginger
- 1/3 cup dark molasses
- 1 cup granulated sugar
- Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.
- Combine shortening, butter and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it's separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixer and scrape down the sides of the bowl again.
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.
- Scoop dough out of the bowl (I like to use a medium ice cream scoop) and roll the dough into 2-inch balls. Toss each of the balls in granulated sugar until evenly coated, then place 8 on each baking sheet, leaving 3 inches between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.
- Place 1 sheet of cookies in the refrigerator while baking the other sheet.
- Bake cookies, 1 sheet at a time, on center rack of oven for 15 to 18 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to three days.
- Choose your favorite vanilla ice cream and scoop a generous portion onto one cookie, place the other on top and voilá! A delicious treat to usher in fall.