These are wonderful year round, but I them best in the colder months when the yearning for an ice cream sandwich hits. Although a bit time consuming, these can be made ahead and stored in the freezer (freezing time not included in prep/cooking time (overnight or at least 4 hours)). Recipe source: Bon Appetit (October 1984)
For the cookies
- 1 cup butter, room temperature
- 3⁄4 cup sugar
- 1 3⁄4 cups flour
- 1⁄4 cup cornstarch
- 1 1⁄2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄4 cup sugar, for sprinkling on cookies (less than 1/4 cup)
For the filling
- 1 1⁄2 pints vanilla ice cream, slightly softened
- 1⁄4 cup finely minced candied ginger, recommended (optional)
- 1 cup miniature chocolate chip
- To make the cookies: Cream butter with 3/4 cup sugar in a large bowl. Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms. Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.
- Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick. Cut dough into 8-three inch squares and then arrange on a cookie sheet. Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.
- Sprinkle all cookies with sugar. Bake for 20 minutes or until light brown. Cool on rack. While cookies are cooling, mix ice cream and ginger together.
- Divide ice cream mixture into fourths and spread evenly on four cookies. Roll edges in chocolate chips. Top with remaining cookies.
- Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours). Serve frozen.