I couldn’t resist.
I know I already posted one delicious Valentine’s Day treat (Pecan Linzer Heart Cookies) on the blog, but I had to share this one. I’m a sharer. Is that so bad??
I knew I eventually had to put this Gingersnap recipe on the blog because it has been a family favorite for quite a long time. My sister Maureen got the recipe from a friend who she went to college with, so this recipe is courtesy of Linda Peterson from Wisconsin. I am sure after you savor your first bite you will be saying “THANK YOU Linda! Where have you been all my life?”
This cookie is a cinch to make. It’s a quick, no-fuss recipe with only a handful of ingredients. So I was thinking….these cookies are already so heavenly how could they get any better?? Uh ya, let’s make ice cream sandwiches out of them!! Perfect! Close your eyes and just imagine…two spicy, slightly crispy-chewy gingersnap cookies sandwiched with your favorite ice cream in between and then tossed in some fun Valentiney sprinkles! Ok don’t close your eyes just look at the picture!
This is a totally fun Valentine’s Day treat to make with the kids! You make the cookie dough the night before, throw it in the refrigerator and the next day the kids can join in the fun. You shape the dough into balls, roll the balls in granulated sugar and then place them on the tray to bake. I shaped my dough into 1 1/2 to 2 inch balls to make nice big sandwiches, but you can make the cookies any size you want depending on the size ice cream sandwich you want. Then let the kids pick their favorite ice cream flavor and special sprinkles for decorating. A perfect treat for a perfect Valentine’s Day! Enjoy!
- 2/3 cup vegetable oil
- 1 cup granulated sugar (plus a small bowl of some extra for rolling cookies in before baking)
- 1 egg, room temperature
- 1/4 cup unsulphered molasses
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ice cream - your favorite flavors
- sprinkles for decorating
- In a small bowl mix together oil, sugar and egg. Beat until fluffy. Stir in molasses. Set aside.
- In large bowl sift together flour, salt, baking soda, cinnamon and ginger. Stir wet ingredients into dry ingredients until combined. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Remove dough from refrigerator. Roll dough into 1 1/2 - 2 inch size balls depending on how big you want your ice cream sandwiches. Roll the ball into a small bowl of granulated sugar. Place balls on parchment lined baking sheet about 3 inches apart. (cookies will spread so definitely space them out) Bake for 8-10 minutes until edges are set and tops are crackled. Cool on baking sheet for 1 minute then transfer to wire racks to cool completely.
- To assemble the sandwiches take the ice cream out of the freezer to soften for 5 minutes. Arrange sprinkles in small shallow bowls. Lay one cookie bottom side up on a flat surface. Place a scoop of ice cream on center of cookie and top with another cookie. Gently press down so the ice cream spreads to the edges of the cookie. Hold the sandwich over the sprinkle bowl and sprinkle some sprinkles onto the ice cream or you can roll the sandwich right in the bowl of sprinkles. Immediately place the sandwiches on a tray and into the freezer.