Ginger Cookie Cups
Ginger cookie cups filled with rich dulce de leche ice cream makes this a dessert overflowing with flavor.
Details
Servings
6
Diffculty
Medium
Time
Active Time
1 hour
Inactive Time
0 min
Total Time
1 hour
Ingredients
Häagen-Dazs® Dulce de Leche Ice Cream
1/4 cup packed brown sugar
3 tablespoons butter, melted
1 tablespoon molasses
1 teaspoon vanilla
1/3 cup all-purpose flour
1/3 cup old-fashioned oats
1/4 teaspoon ground ginger
1/8 teaspoon salt
Instructions
Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine brown sugar, butter, molasses, and vanilla.
Lightly scoop flour into measuring cup to measure 1/3 cup. Stir flour, oats, ginger, and salt into sugar mixture.
Line a baking sheet with a silicon baking mat or parchment paper. Divide dough into 6 portions. Place 3 or 4 portions on prepared baking sheet, leaving space for cookies to spread to 5 to 6 inches in diameter. (Use second baking sheet or make in two batches if needed.)
Flatten dough into 3-inch circles. Bake 8 to 10 minutes, until edges are dark brown. Cookies should bubble and spread during baking.
To shape cookies: cool cookies on the pan for 1 to 2 minutes. Slide a wide spatula under warm cookies, and place over an inverted custard cup or 2- to 3-inch diameter heat-proof container. Gently press cookie around cup. Cool. Repeat with remaining cookies. If cookies crisp before shaping, return to oven briefly until softened. Then, fill cookie cups with scoops of Häagen-Dazs® Dulce de Leche Ice Cream and serve.
