Spiced Ginger Cookies

The Holiday season is upon us and you will quickly notice a surge in dessert recipes on this blog. I’m obsessed. I have a problem. Dear Santa, All I want for Christmas is a vat of chocolate and a spoonful of sugar. Thanks, Sarah.

These spiced ginger cookies were my first experience with cookies flavored with ginger, much to my husband’s delight. It seemed there could be no better pairing with these cookies than a fresh batch of pumpkin ice cream. I hit the dessert blogosphere and found the recipes that looked the best and gave them a solid try. Results? Happy cheer.

Spiced Ginger Cookies

from Fun and Food Cafe

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
1 cup (packed) light/golden brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Combine first 6 ingredients in medium bowl; whisk to blend. Using electric mixer, beat brown sugar and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Pumpkin Spice Ice Cream

Easy Pumpkin Spice Ice Cream
from blog “Our Best Bites”
2 C Heavy Cream
1 C Whole Milk (vit D milk)
1 C canned pumpkin
2 t vanilla extract
3/4 C Brown Sugar
1 t cinnamon
1/8 t ground ginger
1/8 t nutmeg

Make sure all liquid ingredients are very cold.

Place brown sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Stir with a whisk to combine. (Doing this helps the spices to distribute better in the mixture). Add cream, milk, pumpkin, and vanilla. Stir with a whisk until the brown sugar is dissolved. How do you know if the brown sugar is dissolved? Stick your finger in there and then taste it! You shouldn’t be able to feel any of the granules on your tongue.

If you have time, chill the mixture for a few hours in the fridge before putting in your ice cream maker. If you don’t have time, or you’re just dying to eat it, take the plunge and just make it right now. It’s okay. I do it all the time. Process according to the manufacturers instructions. When finished, transfer to an airtight container and place in freezer to firm up

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