Ginger Cookie Ice Cream Sandwiches with Mango & Raspberry Sorbet

I love ginger almost as much as I love lemon. If it has ginger in it, i want it. Ginger cookies, ginger salad dressing, gingerbread, ginger with my sushi. I even had ginger ice cream the other day!

Ginger is normally one of those Fall/Winter only flavors. But this recipe caught my eye because it paired the ginger cookies with mango & raspberry sorbet which is a perfect excuse to eat ginger in the middle of Summer.

The cookies were really easy and quick to make. Plus they were fun to make because you get roll the balls of dough around in sugar and squish them with a glass. I really enjoyed the addition of chopped candied ginger in the cookies. Plus, now I have a bunch of leftover candied ginger to put to good use. (I'm predicting a homemade a ginger ice cream so stay tuned...)

These make great cookies for ice cream sandwiches because they're flat and sturdy. Just make sure you squish them flat enough before they go in the oven. (My first batch [below] was a little too poofy but they were delicious sans ice cream). The raspberry and mango were great flavor compliments to the ginger. Peach or lime would probably go together really well also.


Recipe: Adapted from Martha Stewart
Makes 16 cookies
Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/3 cup plus 5 teaspoons sugar, plus more for rolling and flattening
• 1 large egg
• 1/4 cup unsulfured molasses
• 2 tablespoons finely chopped candied ginger
• 1 pint mango sorbet
• 1 pint raspberry sorbet

Directions:

1. Preheat oven to 325 degrees. Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl.
2. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 3 minutes. Mix in egg, then add molasses and candied ginger. Reduce speed. Gradually mix in flour mixture. Wrap dough in plastic, and refrigerate until slightly firm, 15 minutes.
3. Using a 1 1/2-inch ice cream scoop, drop balls of dough onto parchment-lined baking sheets. Roll each one in sugar, and return to sheets, spacing 2 inches apart. Using the bottom of a glass dipped in sugar, press dough to flatten into 3-inch rounds. Bake until edges are golden brown, 8 to 10 minutes. Let cool completely. Cookies can be stored in airtight containers up to 2 days.
4. Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours.