This is one of our favorite desserts – both because it is delicious and super easy!
- Fat Toad Farm Salted Bourbon Caramel Sauce
- Gingersnap cookies
- Vanilla Ice Cream
- Crack open a box of gingersnaps and arrange beautifully on a sweet little plate (if you’re feeling aggressively “bakey” – see the tasty gingersnap cookie recipe below)
- Spread caramel over snaps
- Top with creamy vanilla ice cream
- Dig In!
Gingersnap Cookies (Borrowed from Cherry Tea Cakes)
¼ cup unsalted butter
1 2/3 cups sugar
1 ½ eggs **yeah, I mean it too.
½ cup molasses
1 tablespoon white vinegar
3 1/8 cups bread flour
1 tablespoon baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Vanilla sugar or regular sugar
Using the dough hook at low speed, mix the butter and sugar together until well combined. Add in the eggs, molasses, and vinegar.
Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined.
Preheat oven to 375 F.
Divide the dough into two eighteen inch long logs and wrap in parchment paper. Refrigerate until firm.
Cut each rope into 30 pieces. Form the pieces into round balls and press the balls in the vanilla sugar (or regular sugar) to cover the tops. Place the cookies sugar-side up on sheet pans lined with baking paper or silpats.
Bake until light brown on top but still soft in the center, approximately 10 minutes.