Photo by sticksnscones
sticksnscones's Notes:
Expand2 1/2 cups unbleached flour Ask a question about this ingredient
2 teaspoons ground ginger Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
3/4 teaspoons cinnamon Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1/4 teaspoon ground cardamom Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 1/2 sticks, unsalted butter- at room temperature Ask a question about this ingredient
1 cup granulated sugar+ additional for rolling Ask a question about this ingredient
1 egg-at room temperature Ask a question about this ingredient
1 tablespoon water Ask a question about this ingredient
1/4 cup molasses Ask a question about this ingredient
1/3- 1/2 cup optional: crystallized ginger-chopped Ask a question about this ingredient
1/3 cup optional: toasted pumpkin seeds Ask a question about this ingredient
1 pint, pumpkin ice cream or frozen yogurt Ask a question about this ingredient
In a medium sized bowl, mix together flour,baking soda, spices and salt.
Ask a question about this stepIn the bowl of a mixer, cream together the butter and sugar until until light and fluffy. Add the egg and the water. Mix until well blended.
Ask a question about this stepAdd molasses and mix until well blended. Add optional chopped crystallized ginger.
Ask a question about this stepRefrigerate dough for at least 1 hour.
Ask a question about this stepPreheat oven to 350. Line baking sheets with parchment paper or silpat.
Ask a question about this stepPlace extra granulated sugar in bowl. Break off walnut sized balls and roll in sugar.
Ask a question about this stepPlace dough on cookie sheet, 2 inches apart and bake about 10 minutes or until just set. They may not look totally done, but you want them to be a little soft. Don't overbake!
Ask a question about this stepLet cool for a few minutes before transferring to a cooling rack. Cool completely before assembling sandwiches.
Ask a question about this stepLet pumpkin ice cream/yogurt soften to a spreadable consistency. Using an ice cream scoop, place a small scoop on the flat size of one of the cookies- try to spread it evenly. Place the second cookie flat side down on top of the ice cream. Press together so that the ice cream comes out to the edge of the cookie.
Ask a question about this stepOptional: Roll in additional crystallized ginger or pumpkin seeds.
Ask a question about this stepWrap each sandwich in plastic and place in ziploc bag. Transfer to freezer.
Ask a question about this stepRemove from freezer shortly before serving.
Ask a question about this stepI had almost the exact same idea! I was going to try it and see how it came out, and you already did that. My son had made ice cream sandwiches for Thanksgiving a few years ago and i was going to change the cookies to giner/molasses and the ice cream to pumpkin!
We have the same taste for Thanksgiving treats!
Great minds must think alike! These were a hit at my last dinner party. Definetly give these a whirl.
Fany is the author of My Sweet Mexico and Paletas.
This was delicious ! I had the fortunate opportunity to try this ..the pumpkin seeds added a wonderful crunch to each bit a + all the way around