This post is sponsored by Watkins. All opinions are my own.
Who’s getting ready for Holiday baking? I am!
So in the spirit of holiday giving, I am going to share with you my absolute favourite Chewy Ginger Molasses Cookie recipe. You guys, these are my number one. They are so soft, and chewy with the perfect balance of spice.
In short – They are dangerously good…
The best part? They are sandwiched together with vanilla ice cream. That’s right, homemade Chewy Ginger Cookie Ice Cream Sandwiches… it has happened.
These are the perfect make-ahead holiday dessert. Make a batch now, and enjoy them all holiday season long… Trus me, you will be thanking yourself every time you open up your freezer this season. I am so happy for you.
What’s more, these Ice Cream Sandwiches are made even more amazing with my favourite Watkins Organic spices. For all things baking and cooking, Watkins is my go to. Watkins uses only the highest quality ingredients, and you will be able to taste the difference.
So who’s ready to get a jump on the Holiday Baking train with me? The recipe for these Chewy Ginger Cookie Ice Cream Sandwiches is below!
Happy Holiday Baking!
Chewy Ginger Cookie Ice Cream Sandwiches
Things you need…
3/4 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/4 cup fancy molasses
1 egg
2 tsp Watkins Organic Original Baking Vanilla Extract
2 1/4 cup all purpose flour
1 tbsp cocoa powder
2 tsp baking soda
1 tsp Watkins Organic Ground Ginger
1/4 tsp Watkins Organic Ground Nutmeg
1 tsp Watkins Organic Ground Cinnamon
1/8 tsp Watkins Organic Ground Cloves
1/2 tsp salt
1/2 cup granulated sugar (for rolling)
1/2 tsp Watkins Organic Ground Cinnamon
How to make…
Preheat your oven to 350 degrees (convection if possible) and line 2 cookie sheets with parchment paper; Set aside.
In a large bowl, beat together butter, granulated sugar and brown sugar with an electric mixer until pale and fluffy. Beat in eggs, molasses and vanilla until just combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda, ginger, nutmeg, cinnamon, cloves and salt. add in three stages to wet ingredients beating on low until well combined.
Spoon 1 tbsp of dough out onto prepared baking sheets, fitting 12 to a sheet. Roll dough balls in granulated sugar to completely coat and set back on the baking sheet.
Bake in preheated oven for 9-11 minutes or until tops are crackly, edges are golden and beginning to firm to the touch. Remove from oven and allow to cool completely.
Once your cookies are completely cool,take half of the cookies and flip them bottoms up. Use an ice cream scoop and place a heaping scoop of vanilla ice cream onto the cookies with their bottoms up. Take the remaining cookies without ice cream and gently press the bottoms of the cookies into the ice cream.
Serve the ice cream sandwiches immediately. Alternatively you can place the cookies onto a baking sheet and cover them with plastic wrap. Transfer the cookies into the freezer until you are ready to serve them. Once you are ready to serve, remove them from the freezer 5-10 minutes so they can soften slightly before you want to enjoy them.
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