“Thses are very delicious, and so easy to make. A stand mixer works best for this thick, sticky cookie dough.”
READY IN:
15mins
YIELD:
12 ice cream sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. TO PREPARE THE COOKIES: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt , stirring with a whisk.
  2. Place 1/2 cup granulated sugar, brown sugar and butter in a large bowl; beat with a mixer at medium, speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well.
  3. Add flour mixture to sugar mixture; beat at low speed until well blended, Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.
  4. Preheat oven to 350°F.
  5. Unwrap each dough portion and place on 2 sheets of overlapping plastic wrao. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered to 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be esily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1-inch apart on baking sheets coated with cooking spray,.
  6. Sprinkle cookies evenly with 1/2 teaspoons granulated sugar. Bake at 350F for 12-15 minutes. Remove from oven and let stand on cookie sheet for 2 minutes.
  7. Remove from sheet, and place on wire rack to completely cool. Follow the same directions for the second circle of dough.
  8. You will have 24 gingerbread men when finished.
  9. FOR THE FILLING: Mix together ice cream and crystallized ginger. spread on bottom half of 12 cookies. Place bottom half of last 12 cookies over each of these cookies. PLace in the freezer. Freeze for 2 hours.
  10. Enjoy serving the Gingerbread Ice Cream Sandwiches!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: