Ginger Cookie - Sorbet Sandwiches

Total Time: 8 mins Cook Time: 8 mins

Ingredients

• 2 cups flour
• 2 teaspoons ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon clove
• 10 tablespoons unsalted butter, room temperature
• 1/3 cup plus 5 tsp. sugar, plus more for rolling and flattening
• 1 large egg
• 1/4 cup unsulphured molasses
• 2 tablespoons finely chopped candied ginger
• 1 pint mango sorbet
• 1 pint raspberry sorbet

Recipe

• 1 preheat oven to 325°f
• 2 whisk flour, ginger, salt, baking soda, cinnamon and cloves in a bowl.
• 3 with an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2-3 minutes. mix in egg, then add molasses and candied ginger. reduce speed. gradually mix in flour mixture. wrap dough in plastic, and refrigerate until slightly firm, about 15 minutes.
• 4 using a 1 1/2 inch ice cream scoop, drop balls of dough onto parchment lined baking sheets, roll each one in sugar, and return to sheets, spaceing 2-inches apart. using the bottom of a glass dipped in sugar, flatten into 3-inch rounds. bake until the edges are golden brown, 8-10 minutes.
• 5 let cool completely, cookies can be stored in airtight container for up to 2 days,.
• 6 sandwich one scoop of sorbet with 2 cookies. repeat, alternating sorbet flavors. serve immediately, or freeze in airtight containers up to 3 hours.