Gingersnap Ice Cream Sandwiches
- Level: Easy
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 24 ice cream sandwiches
Ingredients
1 (14 1/2-ounce) package gingerbread mix
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 pint French vanilla ice cream
Multi-colored sprinkles, optional
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.
