The other day I was reminded of one of my very favorite cookie recipes, these delicious ginger snaps. Last I made these I wasn’t sure I would ever make another cookie again, they were that good. I thought they’d be an amazing base to host one of my very favorite ice creams this time of year, pumpkin! And sure enough, these delicious frozen treats did not disappoint. In fact, they might be the best treat I’ve had in a while. Holy moly.
Here’s how to make them and my favorite ginger snap recipe…
Photography by Liz Stanley. Assisted by Sara Albers and Sara Iveson
Here’s the yummy recipe from my friend Betsy. I’m obsessed with these cookies! (That’s not Betsy above though, that’s Sarah our holiday intern who made this batch for the shoot!)
Ginger Spice Cookies
3/4 cup shortening ( I know…out of style)
3/4 cup butter
2 cup granulated sugar
1/2 cup molasses
Then add in:
4 cups flour
2 t ground cloves
2 t ground cinnamon
2 t ground ginger
1 t salt
4 t baking soda
Mix well. The original recipe said to chill dough a few hours or overnight but for a crunchier cookie, just let it chill for about 30 minutes. Roll into quarter (very small) size balls and roll in sugar. Flatten a bit with the bottom of a glass and bake for about 8 minutes at 375 degrees.
To make the ice cream sandwiches:
For the ice cream we just bought pumpkin ice cream from Trader Joes and let it sit out until it could be spread and manipulated with a spatula. Line a baking dish with parchment paper and spread the ice cream in it so it’s about 1/2 inch thick. Freeze until back to frozen ice cream consistency- at least an hour or so.
Use a small glass about the circumference of the baked and cooled cookies to cut out the ice cream circles the way you would a cookie cutter from the frozen ice cream (as shown above).
Place an ice cream circle between two ginger cookies and freeze until ready to serve.
Although they taste incredible fresh like that with the cookies crisp and the ice cream a little melty. Best treat I’ve had in a long time!