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1
Using a 1/4-cup-capacity ice cream scoop, place a ball of ice cream on an upside-down cookie.
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2
Top with a second cookie, right side up.
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3
Press the cookies together until the ice cream reaches the edges.
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4
Repeat with the remaining cookies.
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5
Freeze until firm, at least 30 minutes.
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6
To store, wrap in plastic.
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7
Line 2 baking sheets with parchment paper.
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8
Into a medium bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.
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9
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy.
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10
Beat in the egg until smooth.
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11
Add the flour mixture; beat until combined.
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12
Wrap the dough in plastic, flattened into a disk.
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13
Chill until firm, about 1 hour or overnight.
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14
Preheat the oven to 375F.
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15
Make 1 1/2-inch balls of dough; roll each in sugar.
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16
Place them 2 inches apart on the prepared baking sheets.
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17
Chill 20 minutes.
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18
Bake the cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes.
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19
Let cool on a wire rack.
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20
Store in an airtight container up to 3 days.
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21
Line 2 baking sheets with parchment paper; set aside.
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22
Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.
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23
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes.
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24
Add the egg, and beat to combine.
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25
Slowly add the flour mixture; beat until combined.
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26
Preheat the oven to 375F.
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27
Pour enough sugar for coating the cookies into a small, shallow bowl.
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28
Make 1 1/2-inch balls of dough, and roll each in sugar until completely coated.
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29
Place the balls of dough 2 inches apart on the prepared baking sheets.
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30
Refrigerate 20 minutes.
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31
Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes.
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32
Transfer to a wire rack to cool completely.
