Vanilla Cranberry Ice Cream Sundaes with Spiced Gingersnaps
December 7th and I am posting about ice cream sundaes. I think ice cream is acceptable year round, especially when make it “seasonal” or something.
One thing I make every November/December is a double batch of my cranberry chutney. Its normally meant to be served on Thanksgiving, but since we didn’t celebrate this year ( husband worked extra that day, I was home with two sick kids and wasn’t about to cook) I made a big batch of it to eat all by itself. Or on ice cream. Or waffles. Or on top of ice cream covered waffles. OR layered in ice cream sundaes.
Its a wintertime ice cream sundae. I never put cranberry chutney on turkey or anything else at Thanksgiving when I was a kid or now even, I always ate it separately in its own bowl or on top of vanilla ice cream. A few times I would get those super yummy triple gingersnap cookies from Trader Joes to crumble on top, so this year I decided to make my own gingersnaps and attempt to make super thin ones. I had great success with the cookies!
I could have eaten this whole bowl in one sitting. Its just that good
I was going to make my own version of the triple gingersnaps but these ended up as double. I bought crystallized ginger to dice up and add into the dough and I realized I forgot when I was baking my last dozen of the batch. OOPS.
Even without the crystallized ginger, these cookies came out awesome. Thin, crispy and a great spicy ginger taste.
I made these ice cream sundaes with Straus Organic vanilla ice cream ( I KNOW not homemade ice cream, but hey Straus is really good and sometimes buying at the store is quicker than homemade) and my cranberry chutney – recipe HERE – along with the crumbled gingersnaps and bourbon whipped cream. Sundae instructions are in the notes section of the recipe. I figured with ice cream sundaes being pretty self explanatory that I would just post the recipe for the gingersnaps.
- 1 3/4 Cups Firmly Packed Dark Brown Sugar
- 1 1/2 sticks butter
- 2 large eggs
- 1 tablespoon grated fresh ginger
- 1 tbsp lemon zest
- 3 3/4 C all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground cloves
- 1/2 tsp sea salt
- Coarse sugar for rolling the dough in, such as organic cane juice
- In a bowl whisk together the flour ginger cinnamon baking powder pepper clothes and sea salt. Set aside.
- Beat the butter and sugar until creamy and fluffy in a stand mixer or large bowl with a handmixer. Add in the eggs, fresh ginger, lemon zest and beat well.
- Fold the dry ingredients into butter mixture until just combined. Transfer the down to a smaller bowl cover with plastic wrap and chill overnight.
- When ready to bake preheat the oven to 325°F. Line cookie sheets with parchment or silicone bake mast Let the dough thaw for about 20 minutes at room temperature. Pour coarse sugar into a bowl. Scoop out 1½ tablespoons of rounded dough and roll in the sugar and place on the cookie sheet. Repeat with more dough until you have about a dozen on the sheet. Take a flat round bottom glass and gently press the cookies flat. Dip the bottom of the glass in the sugar and press again, adding more sugar if needed to the top of the cookie so it doesn’t stick to the glass. You want a very thin cookie. Bake for 8-10 minutes until starting to brown and look crisp. Let cool on baking sheet for 3 minutes then carefully transfer to a wire rack to cool completely. They will crisp up more as they cool.
- Store in an airtight container up to one week at room temperature or up to three months in the freezer.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g