GINGERSNAP STACKERS
Steps:
- In a small saucepan over low heat, melt the butter. Stir in the molasses and vanilla until well incorporated. Then remove from the heat, pour into a large bowl and cool to room temperature.
- Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl. Stir in the chopped crystallized ginger.
- Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20 to 25 minutes.
- Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats.
- Put the remaining 1/4 cup sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar. Place 6 cookies on each prepared baking sheet. Repeat with the rest of the dough. Bake until flat and just starting to dry out on the edges, 10 to 14 minutes. Remove to a cooling rack. This can be done ahead, cooled and stored tightly covered.
- Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint. Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed. Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes. Remove the wrapping to serve.
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jason ehlers
[email protected]These cookies were a bit too crumbly for my liking, but the flavor was spot on.
Ibrahim Aminu
[email protected]These cookies were a little too sweet for my taste, but I think they would be perfect for someone who loves sweet treats.
Aaron Valdie
[email protected]I love the way these cookies look! They're so unique and eye-catching.
BOby Ansari
[email protected]These cookies are the perfect holiday treat! They're festive, delicious, and easy to make.
jcpetron2
[email protected]I'm not a big fan of gingersnaps, but these cookies were actually really good. The molasses and ginger flavors were perfectly balanced.
Nouman Ahmad
[email protected]These cookies are so easy to make! I love that I can just use my hands to mix the dough.
Dhurba Pd. Bhandari
[email protected]I had some trouble getting the cookies to stack. They kept falling apart. I think I might have needed to chill the dough for longer.
Gamer Rayhan
[email protected]These cookies were a little too spicy for my taste, but my husband loved them. I'll probably make them again with less ginger next time.
LEGEND X GAMER
[email protected]I love the way these cookies look! They're so festive and perfect for any holiday gathering.
Fazila Shanfi
[email protected]These are the best gingersnap cookies I've ever had! The molasses and ginger give them such a unique flavor.
Queen A Kamo
[email protected]I've made these cookies several times now and they're always a crowd-pleaser. They're the perfect balance of chewy and crispy.
queen mfundisi
[email protected]These gingersnap stackers were a hit at my holiday party! They're so easy to make and they look so festive. I love the combination of the sweet and spicy flavors.