Ginger Cookies for Ice Cream Sandwiches

Emily Luchetti

Big Night Restaurant Group, The Cavalier, Marlowe, and Park Tavern, San Francisco

When making ice cream sandwiches, you need just the right cookie—thin enough that it won’t crumble when you bite into the cookie, but not so sturdy that the ice cream squishes out the other end when you take your first bite. These ginger cookies from pastry chef Emily Luchetti are just as delicious on their own as they are when they’re hugging your favorite frozen treat. Luchetti suggests pairing them with coconut, chocolate, salted caramel, coffee, lemon, or any other fruit-flavored ice cream. 


  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • ¾ cup granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 8 ounces (2 sticks) unsalted butter at room temperature
  • 1 large egg
  • ⅓ cup light or dark molasses


In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside.

Combine ½ cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, and then beat in the molasses until blended. Reduce the speed to low, add the dry ingredients, and mix until incorporated. Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Spread the remaining ¼ cup granulated sugar in a small, shallow bowl. To shape each cookie, use a small spoon or ice cream scoop to scoop up a spoonful of the dough and roll it between your palms into a ¾-inch ball. As the balls are formed, roll them in the sugar, coating evenly, and then place on the prepared baking sheets, spacing them 2 to 3 inches apart. Flatten the balls slightly with 2 fingers.

Bake until the cookies are golden brown and set around the edges but still soft inside, about 12 minutes. At the midway point, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Let the cookies cool on the pans to room temperature. 

To make ice cream sandwiches, scoop ice cream onto one cookie and top with another cookie. Freeze in a single layer on a baking dish for a couple of hours or overnight.


Makes about 60 cookies