Gingerbread Ice Cream Sandwhiches

Recipe:

Mix until combined:

1/2 cup butter (room temp)

1/2 cup white sugar

Then add:

1/2 cup molasses

1 egg

Beat until smooth.

In seperate bowl combine:

2 cups flour

1/2 tsp baking soda

1/2 tsp baking powder
1 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground ginger

1/2 tsp ground nutmeg

Slowly add dry ingredients to butter mixture.

Wrap dough ball in plastic wrap and put in fridge for one hour.

Preheat oven to 350.

The dough is extremely sticky so I think it would be hard to cut out shapes from uncooked dough. I spread the dough on a baking sheet, about 1/4 inch think and baked it for about 10 min. I let it cool for just a few min and then cut out the shapes before the cookie was completely cooled. Once all the way cooled you can break the shapes out with a spatula (the left over crumbs would be good crumbled over ice cream!). The ice cream sandwhich molds I got at Sur la Table but you can probably just smash some icecream between two cookies if you want. Do the instructions make sense? Let me know if you have questions and I will try to explain myself better! This gingerbread was so good, by far my favorite recipe! I loved it with vanilla bean ice cream but they are delish just plain. Perfect for the holidays!