GINGERSNAP STACKERS

Gingersnap Stackers image

Provided by Guy Fieri

Categories dessert

Time 2h20m

Yield 24 stackers

Number Of Ingredients 14

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Ingredients

1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch pieces
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup finely chopped crystallized ginger
1 large egg
4 pints vanilla ice cream

Steps:

In a small saucepan over low heat, melt the butter. Stir in the molasses and vanilla until well incorporated. Then remove from the heat, pour into a large bowl and cool to room temperature.
Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl. Stir in the chopped crystallized ginger.
Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20 to 25 minutes.
Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats.
Put the remaining 1/4 cup sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar. Place 6 cookies on each prepared baking sheet. Repeat with the rest of the dough. Bake until flat and just starting to dry out on the edges, 10 to 14 minutes. Remove to a cooling rack. This can be done ahead, cooled and stored tightly covered.
Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint. Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed. Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes. Remove the wrapping to serve.

*** Explore more Gingersnap Stackers Recipes »

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BRIAN KALAMA

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These were a bit too sweet for my taste, but they were still good.

Malik Malik mahi

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I loved the combination of gingersnaps and cream cheese. These stackers were the perfect bite-sized treat for my holiday party.

Rita Taylor

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These were really easy to make and they turned out so delicious! I'll definitely be making them again.

Ahmmad Hossain

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These were so cute and festive! I made them for a holiday party and they were a big hit.

Stacey Mckenna

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I had some trouble finding gingersnaps that were the right size. I ended up using graham crackers instead.

boy aban

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These were a bit too rich for my taste, but they were still good.

Francheska Colon

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I'm not a big fan of gingersnaps, but I actually really liked these stackers. The cream cheese filling was the perfect complement to the gingersnaps.

billz khan

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These were really good! I loved the combination of flavors and textures.

Aasu Lymbo

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I was looking for a festive treat to make for Christmas and these gingersnap stackers fit the bill perfectly. They were a big hit with my family and friends.