For Ginger Snap Cookie Ice Cream Sandwiches! Or how about a root beer float? Don't you love the crunchy icy layer the ice cream gets as it floats around in the root beer? And getting to use a straw... at home? I keep a box of paper straws here just in case. No long spoons, but that's ok.
It's National Ice Cream month, and what a better way than to celebrate with Ginger & Molasses Cookie Ice Cream Sandwiches. There are TWO, yes TWO big chewy molasses cookies surrounding a scoop of vanilla ice cream. This might be time to share!
I've been making these cookies for about 20 (ahem..) years. The old-fashioned molasses flavor combined with the spices and crunch makes a perfect cookie. You can make 'em big or small. I hope you enjoy them as much as we do at The Little French Bakery!
To print this recipe, click HERE
Ginger Snap Cookies
2 cups vegetable oil
4 cups sugar
1 cup molasses
8 cups flour
1 tsp. salt
8 tsp. baking soda
2 tsp. each cinnamon, ground cloves, and ground ginger
Granulated sugar for rolling dough
Vanilla Ice Cream for making Ice Cream Sandwiches
Preheat oven to 350 degrees. Mix all the ingredients together in a mixer (paddle attachment) or by hand until soft dough forms. Roll into balls about the size of a walnut. You can also use an ice cream scoop for a BIG cookie! Roll in granulated sugar and se t on cookie sheet, ungreased or lined with parchment. Bake at 350-275 for 12-15 minutes.
The cookies will puff up, then flatten out. Bake a shorter time for soft cookies or longer for crisp. Makes about 6 dozen cookies, depending on size.