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Categories:
flour ground ginger salt baking soda cinnamon clove unsalted butter sugar egg molasses candied ginger mango raspberry sorbet
Viewed: 19 - Published at: 5 years agoIngredients
- 2 cups flour
- 2 teaspoons ground ginger
- 12 teaspoon salt
- 1 teaspoon baking soda
- 12 teaspoon cinnamon
- 14 teaspoon clove
- 10 tablespoons unsalted butter, room temperature
- 13 cup plus 5 tsp. sugar, plus more for rolling and flattening
- 1 large egg
- 14 cup unsulphured molasses
- 2 tablespoons finely chopped candied ginger
- 1 pint mango sorbet
- 1 pint raspberry sorbet
Method
- Preheat oven to 325F
- Whisk flour, ginger, salt, baking soda, cinnamon and cloves in a bowl.
- With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2-3 minutes.
- Mix in egg, then add molasses and candied ginger.
- Reduce speed.
- Gradually mix in flour mixture.
- Wrap dough in plastic, and refrigerate until slightly firm, about 15 minutes.
- Using a 1 1/2 inch ice cream scoop, drop balls of dough onto parchment lined baking sheets, Roll each one in sugar, and return to sheets, spaceing 2-inches apart.
- Using the bottom of a glass dipped in sugar, flatten into 3-inch rounds.
- Bake until the edges are golden brown, 8-10 minutes.
- Let cool completely, Cookies can be stored in airtight container for up to 2 days,.
- Sandwich one scoop of sorbet with 2 cookies.
- Repeat, alternating sorbet flavors.
- Serve immediately, or freeze in airtight containers up to 3 hours.
