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coffee molasses flour baking soda baking powder ground ginger ground cinnamon ground cloves ground white pepper salt unsalted butter light brown sugar molasses egg sugar flour cocoa powder baking soda baking powder salt sugar corn syrup unsalted butter egg
Viewed: 25 - Published at: 3 years agoIngredients
- 2 pints coffee or dulce de leche ice cream
- Molasses-Ginger Cookies (recipe follows) or Chocolate Cookies (recipe follows)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of freshly ground white pepper
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup firmly packed light-brown sugar
- 1/4 cup plus 1 tablespoon molasses
- 1 large egg, room temperature
- 1/2 cup granulated sugar, for rolling
- (makes 2 dozen)
- 1 cup plus 2 tablespoons all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sugar, plus more for coating
- 2 tablespoons corn syrup
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 large egg, room temperature
- (makes 2 dozen)
Method
- Using a 1/4-cup-capacity ice cream scoop, place a ball of ice cream on an upside-down cookie.
- Top with a second cookie, right side up.
- Press the cookies together until the ice cream reaches the edges.
- Repeat with the remaining cookies.
- Freeze until firm, at least 30 minutes.
- To store, wrap in plastic.
- Line 2 baking sheets with parchment paper.
- Into a medium bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, pepper, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy.
- Beat in the egg until smooth.
- Add the flour mixture; beat until combined.
- Wrap the dough in plastic, flattened into a disk.
- Chill until firm, about 1 hour or overnight.
- Preheat the oven to 375F.
- Make 1 1/2-inch balls of dough; roll each in sugar.
- Place them 2 inches apart on the prepared baking sheets.
- Chill 20 minutes.
- Bake the cookies, rotating baking sheets halfway through, until firm around the edges and slightly soft in the center, 12 to 14 minutes.
- Let cool on a wire rack.
- Store in an airtight container up to 3 days.
- Line 2 baking sheets with parchment paper; set aside.
- Into a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, corn syrup, and butter until light and fluffy, about 2 minutes.
- Add the egg, and beat to combine.
- Slowly add the flour mixture; beat until combined.
- Preheat the oven to 375F.
- Pour enough sugar for coating the cookies into a small, shallow bowl.
- Make 1 1/2-inch balls of dough, and roll each in sugar until completely coated.
- Place the balls of dough 2 inches apart on the prepared baking sheets.
- Refrigerate 20 minutes.
- Bake the cookies, rotating the baking sheets halfway through, until firm around the edges but still slightly soft in the center, 12 to 14 minutes.
- Transfer to a wire rack to cool completely.
