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Gingersnap Caramel Ice Cream Sundaes

Ingredients

Scale

FOR THE COOKIES

  • 3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 TBS ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 6 TBS unsalted butter, softened
  • ¾ cup brown sugar
  • 1 large egg
  • ½ cup molasses
  • 2 tsp vanilla extract

FOR THE SUNDAE

  • 1.5 quart/liter tub of vanilla ice-cream
  • 12 x 8oz/250 ml mason jars
  • Jar of Caramel sauce

Instructions

FOR THE COOKIES

In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Roll each portion of dough ¼ inch thick between two sheets of waxed paper. Place in the freezer for 10 minutes.

Preheat oven to 375 F./190C.

Line 2 large baking sheets with parchment paper.

Remove the dough from the freezer and cut out shapes with a cookie cutter. Remove excess dough from around the cookies and place the shapes on the lined baking sheets, spacing 2 inches apart.

Bake 1 sheet at a time for 8 minutes. Let cookies rest on the baking sheet for 2 minutes before removing them to a wire rack. Store cookies in an airtight container for up to 1 week

TO ASSEMBLE THE SUNDAES

In each mason jar layer the following

  • Bottom Layer- Ginger snap cookies coarsely chopped
  • Next layer: a large scoop of vanilla ice cream
  • Next layer: Ginger snap cookies crumbled into a fine powder
  • Last layer: A drizzle of caramel sauce

SERVES 12

Find it online: https://melissamayo.com/recipe/gingersnap-caramel-ice-cream-sundaes/