Vanilla Cranberry Ice Cream Sundaes with Spiced Gingersnaps
This recipe is for the gingersnap cookies. Instructions for the sundaes are in the notes section. Serving about depends on how many sundaes you decide to make!
Ingredients
- 1 ¾ Cups Firmly Packed Dark Brown Sugar
- 1 ½ sticks butter
- 2 large eggs
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon zest
- 3 ¾ C all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon ground pepper
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- Coarse sugar for rolling the dough in such as organic cane juice
Instructions
- 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.
Notes
To make the sundaes layer cranberry chutney (¼ C each later) ( my recipe or yours) with vanilla ice cream ( 1 scoop each layer), 2-3 gingersnap cookies broken into pieces and bourbon whipped cream. Layer everything twice then top with more whipped cream, a little bit of cranberry sauce and garnish with a whole cookie. To make the bourbon whipped cream whip 1 cup of heavy cream until stiff, add in 2 tablespoon powdered sugar or maple syrup and 1 tablespoon bourbon and whip again. Omit the bourbon to keep it kid friendly.