INGREDIENTS
1 cup (200g) sugar
¾ cup (180 g) butter
⅓ cup (80 ml) molasses
1 egg
1 tsp (5 ml) vanilla extract
2 cups (240 ml) flour
1 ½ tsp (7.5ml) baking soda
1 tsp (5 ml) salt
1 ½ tsp (7.5ml) ground cinnamon
1 ½ tsp (7.5 ml) ground ginger
½ tsp (2.5ml) ground cloves
2 tbsp (30 ml) candied ginger, diced
¼ cup (50 g) sugar, for rolling cookie dough in
INSTRUCTIONS
Pre-heat oven to 350F (176C).
In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
Add molasses, and beat, then add egg and vanilla.
In a separate bowl whisk together the flour, baking soda, salt, ginger, and cloves. Add the flour mixture to the butter mixture, in thirds, beating in between each addition and scraping down the bowl as needed.
Then add the candied ginger. Refrigerate dough for at least 1 hour.
Scoop out dough with an ice cream scoop, and then roll in sugar.
Place cookies on a parchment lined cookie sheet leaving room to spread.
Bake 15 mins until cookies are set and begin to show cracks.
Allow to cool completely, assemble sandwiches with 1-2 scoops of ice cream, place assembled sandwiches on a cookie sheet and freeze for at least 1 hour (overnight even better) until ready to serve! Enjoy!
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