Ice Cream Gingersnap Sandwiches

Ingredients

• 1 teaspoon baking soda 
• 0.5 teaspoon pepper black freshly ground
• 1 cup brown sugar packed
• 1 cup butter at room temperature
• 3 pints whipped cream 
• 1 teaspoon cinnamon 
• 1 large eggs 
• 3.5 cups flour 
• 0.5 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 0.5 teaspoon nutmeg 
• 0.5 teaspoon salt 
• 0.5 cup blackstrap molasses 

Equipment

• bowl
• baking sheet
• oven
• blender
• plastic wrap
• cookie cutter
• spatula

Directions

1. Beat butter and brown sugar together in a bowl with a mixer on medium speed.
2. Mix in molasses, then egg, until blended, scraping bowl as needed.
3. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
4. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
5. Preheat oven to 35
6. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
7. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
8. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
9. Make ahead: Chill dough (step
10. up to 1 week. Store baked cookies airtight up to 3 days.