Prep time: 15 minutes plus chill time for dough
Bake time: 10 minutes per batch
Makes 3 1/2 dozen cookies
We've included this cookie recipe for anyone looking to do a homemade version for the ice cream sandwich at left.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 tablespoon water
1/3 cup dark molasses
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg. Stir in the water and molasses. Mix about 1/3 of the dry ingredients into the molasses mixture, then a second third, and then the last third, blending each time.
Chill the dough 1 hour or overnight.
When ready to bake, preheat oven to 350 degrees. Prepare baking sheets with parchment paper.
Scoop out dough and shape into walnut-size balls. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly with moistened fingers. Bake 10 minutes, until set. (Cookies will puff up, then flatten out.)
Allow cookies to cool on baking sheet for 5 minutes before removing them to a wire rack to finish cooling.