Gingersnap Bowls with Ice Cream

Name: Gingersnap Bowls with Ice Cream
Prep time: 30 min
Total time: 60 min
Ingredients: 0.25 cup all-purpose flour; 0.25 teaspoon ground ginger; 3 tablespoons unsalted butter; 3 tablespoons sugar; 2 tablespoons dark corn syrup; Non stick cooking spray; Ice cream, for serving

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hrs

Servings:

4

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.

Ingredients

¼ cup all-purpose flour
¼ teaspoon ground ginger
3 tablespoons unsalted butter
3 tablespoons sugar
2 tablespoons dark corn syrup
Non stick cooking spray
Ice cream, for serving

Directions

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.