Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Ginger Cookie-Sorbet Sandwiches 1.8 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 Flattening the salty-sweet ginger dough with the bottom of a sturdy glass ensures cookies of uniform size and thickness. The cookies can be made in advance and sandwiched with sorbet shortly before serving. Ingredients 2 cups all-purpose flour 2 teaspoons ground ginger 1 ½ teaspoons salt 1 teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon ground cloves 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature ⅓ cup plus 5 teaspoons sugar, plus more for rolling and flattening 1 large egg ¼ cup unsulfured molasses 2 tablespoons finely chopped candied ginger 1 pint mango sorbet 1 pint raspberry sorbet Directions Preheat oven to 325 degrees. Whisk flour, ground ginger, salt, baking soda, cinnamon, and cloves in a bowl. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, 2 to 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, 15 minutes. 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, spacing 2 inches apart. Using the bottom of a glass dipped in sugar, press dough to flatten into 3-inch rounds. Bake until edges are golden brown, 8 to 10 minutes. Let cool completely. Cookies can be stored in airtight containers up to 2 days. Sandwich one scoop of sorbet with 2 cookies. Repeat, alternating sorbet flavors. Serve immediately, or freeze in airtight containers up to 3 hours. Rate it Print