Oh. My. Goodness. These are hands down one of my new favorite desserts in the world.
This week Maria and I are teaming up to bring you 2 more fabulous new recipes! She created these amazing Cinnamon Sugar Caramel Corn and I made the Pumpkin Ice Cream Sandwiches with Gingersnap Cookies! (say that 10 times fast!)
I have been in a total baking mood for the past few weeks since its getting a tad bit cooler and I am ready for the holidays (I have already planned the 3 desserts I am making for Christmas, one of which is a Chocolate Smore Pie!) Have I mentioned that I am obsessed with the holidays – I will probably bust out the Christmas music sometime late next week, much to my boyfriends dismay, and start roasting chickens and making dozens and dozens of cookies. And then he will tell me I am crazy and its only the first week of November and I’ll just sulk in the kitchen with my cookies. Anyways, why did I start talking about the holidays? Oh, its because of these cookies…
These gingersnap cookies are the best and I used a recipe that we used from Culinary School Graduation. They are to die for. Literally they taste like Christmas and they work well with any number of toppings… one of my personal favorites is a Gingersnap cookie topped with a small spoonful of lemon curd or mousse… oh who am I kidding… make that a LARGE spoonful (so large that you can’t even see the cookie)
These are total crowd pleasers too – and they are small enough where you can gobble them up quickly and not look like a total glutton – I tend to have that problem at times.
See… don’t they look cute?
Going…
Going…
Going….
Gone… 
And be sure to check out Maria’s Cinnamon Sugar Caramel Corn at Two Peas and Their Pod
Gingersnap Cookies
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1/2 cup well chilled heavy cream
- 1 stick 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup dark corn syrup
Instructions
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
Gingersnap Cookies
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1/2 cup well chilled heavy cream
- 1 stick 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup dark corn syrup
Instructions
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
I can’t wait to make these! Mmmm!
There goes what’s left of my waistline.
I love all of your ice cream sandwiches! The progression in the photos is great!! I know that is what would happen in our house! Keep the pumpkin info coming! We are well into fall here and I need all the help I can get.
Yum, I just picked up some cans of pumpkin and my honey is out buying the heavy cream! I’m all over this pumpkin ice cream!
~ingrid
Oh this looks fantastic! I can’t to try it!
MMmm these look amazing! They remind me of the CoolHaus dessert truck here in LA but even prettier!
These look really amazing. Thanks for a fun idea for this time of year and I love your photography!
PUMPKIN ice cream and ginger cookies – who would have thought???
I loooooove pumpkin ice cream – this will be fantastic,
Thanks to my favorite chef, Gaby
Those look super good! I will have to have my girlfriend make those ASAP!
I am pretty sure she would love these!
Oh pumpkin and ice cream, my two favorite things! These look great Gaby, keep ’em coming!
I made these and loved them – thank you!
Perhaps you could bring what’s left of that batch you ate to Tucson. This look like exactly what I need for dessert tomorrow night at family dinner!
Great recipes.
Gabby, I am so glad to hear that someone
is as big of a fan of the holidays as me! Love
your site, I’m living vicariously through your
kitchen as I haven’t had time to be in my
own ad of late. Keep the recipes and stories
coming!
Jessica
Oh geezzz… haven’t thought about these cookies since I ate handfuls of them at graduation…. and all the leftovers after graduation! Ok.. gotta make a batch!