Since I was still battling a cold (much better now!), my weekend was mellow and relaxing, yet productive. My roommate and I fully welcomed December–we bought and decorated a Christmas tree, listened to Christmas music on repeat and had a holiday dinner with some close friends.
Our dinner party provided the perfect opportunity to start baking with gingerbread, so I made these simple gingerbread ice cream sandwiches. If you’re not an ice cream fan, these bars would also be delicious topped with a ginger cream cheese frosting and candied ginger.
2 cups flour
4 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. baking soda
1/2 tsp. salt
10 tbsp. (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
7 1/2 tbsp. sugar, divided
2 large eggs
1/4 cup light (unsulfured) molasses
Preheat oven to 350°F. Butter and flour 9×13-inch baking dish.
Place 2 cups flour in medium bowl; transfer 2 tbsp. flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tbsp. sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tbsp. flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tbsp. sugar.
Bake gingerbread until golden brown and tester inserted into center comes out clean, about 15 minutes; cool completely in pan on rack. Cut gingerbread into squares of desired size. Dough can be made 2 days ahead. Store airtight at room temperature.
Recipe adapted from Epicurious.