Gingersnap Stackers
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Vanilla Extract2 cups
All-Purpose Flour1.25 cups
Sugar2 tsps
Baking Soda2 tsps
Ground Ginger2 tsps
Ground Cinnamon1 tsp
Clove1 tsp
Salt1
EggDirections:
1
Special equipment: Waxed paper Plastic wrap In a small saucepan, over low heat, melt the butter
2
Stir in the molasses and the vanilla, then remove from the heat, pour into a large bowl and cool to room temperature
3
Sift the flour, baking soda, spices and 1 cup of the sugar in a medium bowl
4
Stir in the chopped crystallized ginger
5
Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture
6
Fold the flour into the molasses mixture and combine well
7
Wrap the dough in plastic wrap and chill for 20 to 25 minutes
8
Preheat the oven to 375 degrees F
9
Put the remaining 1/4 cup of sugar in a shallow bowl and set aside
10
Take 2 tablespoons of the dough and roll it into a ball, then into the sugar
11
Repeat with the rest of the dough
12
Bake until flat and just starting to dry out on the edges, about 10 to 14 minutes
13
Bake in batches of 8 on a baking sheet lined with a silicone baking mat or aluminum foil
14
Remove to a cooling rack
15
This can be done ahead, cooled and stored tightly covered
16
Cut the packaging from the ice cream pints and cut the ice cream into 1-inch thick rounds
17
Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can, trim if needed
18
Top with another cookie, face up and wrap the waxed paper around the stack, and then wrap tightly with a piece of plastic wrap
19
Repeat, placing the finished stackers into the freezer as they are completed
20
Let them freeze for 30 minutes and remove wrapping to serve