Gingersnap Ice Cream Sandwiches
Recipe courtesy of
Sandra Lee
- Total:
- 1 hr 40 min
- Prep:
- 30 min
- Inactive:
- 1 hr
- Cook:
- 10 min
- Yield:
- 24 ice cream sandwiches
- Level:
- Easy
Ingredients
Directions
Preheat oven to 350 degrees F.
In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.
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