Makes 12 Sandwiches
These soft, molasses-y ginger cookies are flecked with dates, candied ginger, and oats. Their tender crumb recalls the classic ice cream sandwich style with a deep, rich flavor update. Peaches added to vanilla ice cream lend a fruity punch. When the fruit is not in season, you can leave it out. For added fun, roll the sides of the sandwiches in unsweetened coconut, cacao nibs, chopped toasted nuts, or sprinkles.
- 1 1/2 cups spelt or whole-wheat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Generous pinch freshly ground black pepper
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1 large egg
- 2 1/2 tablespoons light or dark unsulfured molasses
- 1 1/4 cups chopped pitted Medjool dates
- 3/4 cup chopped candied ginger
- 3 pints vanilla ice cream
- 2 peaches, pitted, cut into small pieces
In a bowl, stir together flour, oats, baking soda, ground ginger, cinnamon, salt, and pepper
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until smooth, about 1 minute. Beat in egg until combined, then add molasses and beat, scraping down sides of bowl as needed, until blended. Reduce speed to low, add dry ingredients, and mix until just incorporated. Fold in dates and candied ginger. Refrigerate dough for 30 minutes.
Heat oven to 350ºF. Line 2 baking sheets with parchment paper. Scoop 24 even spoonfuls of dough and roll each scoop between hands into a ball (about 1 1/4 inches in diameter). Place balls on baking sheets, 2 to 3 inches apart. Using 2 barely dampened fingers, flatten balls slightly to form 2-inch rounds.
Bake cookies until edges are set with insides still soft, rotating pans and switching rack positions halfway through, 12 to 14 minutes. Remove from oven and let cookies completely cool on pans.
Soften the ice cream in the refrigerator, 15 to 30 minutes. Place the ice cream in a bowl and mix in the peaches. Return mixture to the freezer to harden, about 1 hour.
To make ice cream sandwiches, place a scoop of ice cream onto bottom cookie and gently press a second cookie over ice cream. Freeze on baking pans for 2 hours or until ready to serve. The sandwiches are best within 24 hours of making.
Recipe & Photos: Mindy Fox