Ginger Snap Ice Cream Sandwiches – a delicious recipe with flour, ginger, baking soda, salt, cinnamon, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 350 degrees. Blend flour, ginger, cinnamon, baking soda, and salt in a bowl and set aside.
2
Cream butter and 1 cup sugar. When well mixed beat in egg and molasses.
3
When blended stir in dry mixture 1/3 at a time.
4
Place 1/2 cup sugar in a shallow bowl.
5
Roll dough into small balls and then dredge in the bowl of sugar.
6
Place on greased cookie sheet. Bake for 11-13 minutes, until tops are cracked and bottoms are golden brown. They will be soft when removed from the oven but harden as they cool. Place on rack to cool.
7
When cookies are fully cooled scoop one spoonful of ice cream on half of the cookies and cover with another cookie. Let freeze on cookie sheet for about an hour before placing in a ziploc bag. Will keep for about a week.
754
kcal
Calories
26
g
Fat
123
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups sifted flour, 3 teaspoons ginger, 2 teaspoons baking soda, 1/2 teaspoon salt, and more.
Yes, Ginger Snap Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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