Gingersnap Ice Cream Sandwiches

Rated

Ingredients

¾ cup margarine
1 cup plus 3 Tablespoons sugar
¼ cup molasses
1 whole egg
2 cups all-purpose flour
2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp cinnamon
1-1/4 qt. vanilla ice cream

Preparation

In a large bowl beat butter and 1 cup sugar until blended. Beat in molasses and egg.

In a small bowl, mix flour, baking soda, salt, ginger, cinnamon, and cloves. Gradually add to butter mixture, beating until blended.

Roll dough into 1-1/2-inch balls and coat in remaining 3 Tablespoons sugar. Place 3-inches apart on greased 12x15-inch baking sheets. Bake in 350° oven until light golden, about 12 minutes. Cool on pan for 2 minutes, then transfer to racks.

For each sandwich, place a 1/4 C. scoop of ice cream on cookie, gently press another cookie over ice cream. Serve or wrap in foil and freeze up to 2 weeks.

Yield

Serves 12 to 18

Cook Time

Prep Time: 10 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 12 to 18
Amount Per Serving:
Calories: 330
Calories from Fat: 198
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 22g
33%
Carbohydrates 51g
17%
Dietary Fiber 5g
20%
Saturated Fat 11g
55%
Calories 330kcal
16%
Cholesterol 33mg
11%
Protein 9g
15%
Sodium 337mg
14%
Calcium
1%
Iron
15%
Vitamin A
12%
Vitamin C
8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.