Molasses cookies are one of those cookies that I will always love. There is something very special about a big soft molasses cookie. With wonderful spices, this cookie brings complex savory and sweet notes that prevent you from eating just one.
I have made this recipe a couple times and this time, I think I have perfected it. My boyfriend said it needed more molasses, so I added more and he also suggested that we make ice cream sandwiches out of them. I gotta say, he is a smart guy!
I love having a soft cookie for an ice cream sandwich. Making it with molasses cookies takes this vanilla ice cream sandwich up a notch.
Caution: easily addicting.
- 1 cup packed brown sugar
- 1 ½ sticks of butter (softened)
- ½ cup molasses
- 1 egg
- 2 ¼ cup flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground clove
- pinch of salt
- ½ cup white sugar
Heat your oven to 325 degrees and line 2 cookie sheets with parchment.
In a stand mixer with the paddle attachment or a hand mixer, beat together the brown sugar, butter, and molasses.
Stir in the remaining ingredients (except the white sugar).
Pour the white sugar in a small bowl.
I used a large ice cream scoop to scoop even amounts of cookie dough and plop into the sugar. Rolling the cookie dough to coat it all in sugar. Then placing on the cookie sheet, about 2-3 inches apart.
Be sure to give the cookies enough room, I used the large scoop, so my cookies were very big. The bigger the scoop… the more room in between each cookie for baking.
Bake for about 15 minutes. You want the cookie to still be soft. Allow to cool slightly on the tray before transferring to a cooling rack.
I went to the store and bought a pint of vanilla ice cream: This should be enough for the cookies.
I let the ice cream sit out for about 15 minutes to soften slightly. With a piping bag and a large star tip, I piped the ice cream around the sides of the cookie then into the middle. (If you do not want to pipe the ice cream, use an ice cream scoop, and smooth with a knife!)
Pipe half of the cookies, and leave them open faced.
(If you tried to sandwich the cookies now, the weight of the top cookie would smash the ice cream and it wouldn’t be pretty… I learned this the hard way).
Place in the freezer until the ice cream hardens completely.
Once the ice cream is frozen, place the top cookie on the ice cream.
Om Nom Nom…