Cinnamon & ginger cookie ice cream sandwiches

These snappy cinnamon and ginger cookies are lightly spiced and make the perfect cookies for an ice cream sandwich. I used my homemade guava ice cream but any store-bought ice cream will work perfectly.

I wanted to make my pale pink, but very delicious lightly poached guava ice cream look pretty for its shoot, so I sprinkled over a pinch of cinnamon to give a colour contrast. This also turned out to be a very tasty addition, and I knew I wanted a spicy cookie to compliment the tropical fruit and creamy ice cream in these sandwiches.

I think generally a soft chewy cookie is better suited to the ice-cream sandwich, it’s more practical when you bite into it, but I love crunchy texture so opted for these crispy cookies. They are buttery and lightly spicy with a fabulous snappish thing going on.

Other cookie recipes you might like:

Vanilla snap cookies

Easy ginger biscuits

White chocolate, cranberry, and pecan nut cookies

Espresso chocolate chip cookies

Whipped vanilla shortbread

Air fryer chocolate chip cookies

Allison Romans chocolate chunk cookie

Recipe to make a batch of cookies: makes about 40 biscuits

• 300 g flour
• 1/2 t bicarbonate of soda
• 300 g light brown sugar
• 2 free-range eggs
• 170 g butter (I use salted)
• 2 t vanilla extract
• 1 t cinnamon
• 1 t ginger powder

Sift the dry ingredients and set aside. Using a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, making sure they are fully incorporated after each addition. Add the flour and very briefly mix until the dough has come together. Remove from the mixer, form into a ball and cover with plastic wrap. Chill the dough in the fridge for at least an hour.

When you are ready to bake, take the dough out of the fridge and preheat the oven to 180 C. Allow the dough to soften a bit. Break it into pieces and roll it out on a floured surface and cut out the cookies using a cookie cutter. Place on a baking sheet lined with silicone sheets or baking paper. Leave a space in between as these cookies spread a bit.

Bake in batches for 10 – 15 minutes and until the cookies are a light golden colour. Cool

When the cookies are cool, scoop a ball of ice cream onto one and then top this with a second cookie and lightly press down to form a sandwich.

Store in the freezer until ready to serve, and allow them to ‘warm up’ a bit at room temperature so that the ice cream softens.

I used my guava ice cream, but any store-bought ice cream is perfect.

 

 

I look forward to connecting with you again in the future.