Gingerbread Ice Cream Sandwiches

2 cups all purpose flour

2 tsp baking soda

2 1/2 tsp ground ginger
1 tsp ground cinnamon

1 tsp ground cloves
1 tsp salt
1/2 cup unsalted butter, room temp

1/4 cup vegetable shortening
1 cup packed dark brown sugar
1 egg
1/4 cup molasses
Sugar for rolling
Vanilla ice cream

Stir first 6 ingredients into a medium bowl.  Combine butter, shortening and brown sugar in a large bowl and beat until fluffy.  Add egg, molasses and beat until blended.  Add dry ingredients; mix just until incorporated.  Cover and chill 1 hour.

Preheat oven 350 degrees

Grease baking sheets. Form dough into balls and roll into sugar to coat. Place 2 inches apart.

Bake 12-15 minutes until cracked on top but still soft.  Cool 1 minute before transferring to cooling rack.


These cookies are so good!  They are a soft gingerbread cookie and so very tasty all on its own!  They also are really awesome with ice cream sandwiched in-between them.  Either way, I love these cookies.  :)
Carol