Well, Mark had a coupon for a free pint of ice cream (Dreyer's, not Tillamook, sadly) and we stumbled upon their seasonally available pumpkin ice cream. I knew exactly what to do! After much deliberation, I decided to make Chewy Molasses cookies, from Martha Stewart's Cookies, for my ice cream sandwiches.
Martha Stewart's Cookies, what can I say? I've made dozens of different cookies from this book and they are all delicious. I'm really looking forward to making the Iced Oatmeal Applesauce cookies, Cashew Caramel cookies, Honey Florentines, Lemon Madeleines, Chocolate Waffles, Rugelach...OK, I could go on and on. That's one of the nice things about this book, there are more recipes that I want to make than I have time to make! I have a lot of cookbooks that end up having more recipes that I'm not interested in than the ones I am. Not the case with Cookies.
As you know, I am not a huge fan of the Martha Stewart empire or what she stands for. But, when you make a Martha Stewart recipe, you know it will turn out and it will taste good.
And these Chewy Molasses cookies really did pair well with pumpkin ice cream.
- 1/2 cup unsalted butter, room temperature
- 1 cup packed light brown sugar.
- 1/2 cup granulated sugar, plus 1/4 cup for rolling
- 2 large eggs
- 1/2 cup unsulfured molasses
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon coarse salt
- Beat butter, brown sugar and 1/2 cup granulated sugar on medium speed until smooth, about 3 minutes. Mix in the eggs one at a time, followed by the molasses and oil.
- Reduce speed to low and gradually mix in flour, baking soda, cinnamon, ginger, allspice and salt. Cover dough with plastic wrap and refrigerate until firm---1 hour or up to overnight.
- Preheat oven to 325 degrees. Put remaining 1/4 cup granulated sugar in a bowl. Using an ice cream scoop or a spoon, form balls of dough. (Caution--the dough is extremely sticky!) Roll balls in sugar to coat and space 3 inches apart on parchment lined baking sheets. Bake, rotating sheets halfway through, until cookies are flat and the centers are set---about 17 minutes. Cool completely on sheets on wire racks.
- Homemade cookies
- Ice cream of your choice
- Take ice cream out of freezer for a few minutes, until it is soft enough to work with but not melt-y.
- Grab 2 cookies. Place them upside down on a plate. Scoop ice cream on to one cookie until it is thick enough for your liking. Spread the ice cream around so it is level and all the way to the edges.
- Place second cookie right side up on top of the ice cream and voila! Easy.