Description
Who says ice cream is just for summer? These rich, spiced molasses cookies wrap around tangy cranberry swirl ice cream for a dessert that’s frosty, festive, and full of attitude. It’s the cool-weather twist your sweet tooth didn’t know it needed—soft, chewy, creamy, and just the right pop of tart.
Ingredients
For the Molasses Cookies:
2 ¼ cups all-purpose flour
2 tsp baking soda
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp cloves
¼ tsp salt
¾ cup unsalted butter, softened
1 cup brown sugar
1 egg
¼ cup molasses
¼ cup granulated sugar (for rolling)
For the Ice Cream:
1 pint vanilla ice cream, softened
½ cup cranberry sauce (whole berry or homemade)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a bowl, whisk flour, baking soda, spices, and salt.
In another bowl, cream butter and brown sugar until fluffy. Beat in egg and molasses.
Gradually add dry ingredients. Chill dough 30 minutes.
Scoop dough into balls, roll in sugar, place on sheet. Bake 10–12 minutes until crackled. Cool completely.
For the ice cream: fold cranberry sauce gently into softened ice cream to create swirls. Refreeze until firm.
To assemble: scoop cranberry swirl ice cream onto one cookie, press another on top. Freeze sandwiches until set.
- Prep Time: 30 mins
- Category: Dessert
Nutrition
- Calories: 390
- Sugar: 32g
- Fat: 17g
- Carbohydrates: 54g
- Protein: 4g