Molasses Cookies Pumpkin Ice Cream Sandwiches
Servings 9 sandwiches
Calories 291kcal
Ingredients
Molasses Cookies
- ¼ cup shortening I use Crisco
- 1 cup brown sugar packed
- 1 egg
- ½ cup molasses
- 1½ cup flour Can add more if the dough is too sticky
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp salt
- ¼ cup raw sugar you can use granulated sugar if you like
Pumpkin Ice Cream
- 1 quart pumpkin ice cream
Instructions
Molasses Cookies
- Mix thoroughly, shortening, brown sugar, egg, and molasses. Blend in the remaining ingredients EXCEPT for the raw sugar.
- Cover and chill for an hour.
- Line baking sheets with parchment paper.
- Heat oven to 375°. Shape dough by rounded tablespoons into balls.
- Place raw sugar on a small plate. Next, roll the cookie balls in the raw sugar. Place cookies about four inches apart on the baking sheet. Beware, the cookies like to spread!
- Bake for 10-12 minutes. Cool on the baking sheet for a couple of minutes since the cookies need to firm up. Transfer cookies onto a cooling rack.
Ice Cream Sandwiches
- Line a plate with parchment paper.
- Take two cooled molasses cookies and place ice cream on the bottom side of one cookie. Spread ice cream evenly, then gently top with the second cookie. Squeeze the two cookies together slightly.
- When you assemble the cookie, the cookie tops are what is on both ends of your sandwich. The cookie bottoms are what encases the ice cream middle.
- Place on a lined plate and transfer to the freezer.
- Allow for the ice cream sandwiches to harden, and then serve.
Nutrition
Serving: 1cookie | Calories: 291kcal | Carbohydrates: 57g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 330mg | Potassium: 338mg | Fiber: 1g | Sugar: 43g | Vitamin A: 27IU | Vitamin C: 0.01mg | Calcium: 68mg | Iron: 2mg