Chewy ginger cookies sandwiched with homemade creamy lemon ice cream make amazing ice cream sandwiches!
I sure hope you listened to me on Monday and got your lemon ice cream ready! If so, time to whip up these chewy ginger cookies and prepare for ice cream sandwich heaven. If not, get to the ice cream stat. Lucky for you it’s easy to make, you just need to be patient during the freezing time.
Anyway, I’m pretty obsessed with these sandwiches. The ginger cookies are chewy, even after freezing, and just so delicious. If you eat a few while making the ice cream sandwiches, I won’t tell anyone. Just don’t mistake them for a traditional gingersnap. These are more like a brown sugar cookie with a nice ginger flavor. No overpowering ginger to be found.
- 32 chewy ginger cookies (recipe below)
- 1 batch (6 cups) lemon ice cream
- Pair cookies so that they are closely matching in size; turn one cookie from each pair upside down
- Place a scoop of ice cream (about ⅓ cup) on top of an upside down cookie; press matching cookie down to form an ice cream sandwich; repeat with a few ice cream sandwiches and then place in in the freezer (in a ziplock bag or tupperware) while making remaining ice cream sandwiches; repeat until finished
- Store ice cream sandwiches in a ziplock bag or airtight container in freezer up to one month; keep frozen until serving
- 260g (~2 cups) all-purpose flour
- 7 ½g (1 ½ teaspoons) salt
- 2g (1 teaspoon) ground ginger
- 2 ½g (½ teaspoon) baking soda
- 170g (1 ½ sticks) unsalted butter, softened
- 350g (~1½ cup packed) light brown sugar
- 5g (1 teaspoon) minced ginger
- 100g (2 large) whole eggs
- 15 milliliters (1 tablespoon) vanilla extract
- Whisk together flour, salt, ginger and baking soda; set aside
- In the large bowl of an electric mixer, beat butter, sugar and minced ginger on medium-high speed until light and well mixed; scrape sides of bowl
- Add eggs and vanilla, mix well; scrape sides of bowl
- Add flour mixture and mix on low speed just until combined (do not overmix)
- Chill dough for 2 – 24 hours
- Pre-heat oven to 325 degrees
- Use a medium cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1½ tablespoons each) about 2 inches apart from one another
- Bake 13-14 minutes or until cookies are set on top and very lightly brown around the edges
