Gingersnap Bowls with Ice Cream
This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground ginger
- 3 tablespoons unsalted butter
- 3 tablespoons sugar
- 2 tablespoons dark corn syrup
- Non stick cooking spray
- Ice cream, for serving
Preheat oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium heat. Add sugar and syrup; cook over low heat, stirring with a wooden spoon, until sugar dissolves, 8 to 10 minutes. Remove from heat; stir in flour mixture. Cool completely, about 25 minutes.
Coat a baking sheet with cooking spray so the batter will spread out evenly. If you use an insulated sheet, you will need to increase the cooking time by a few minutes. Making two cookies at a time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center (edges may be darker), 9 to 11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch.
Let cool 30 to 40 seconds. Working quickly with a wide metal spatula, slide cookies onto two overturned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to 1 week. To serve, fill bowls with ice cream.