There’s not much better than a warm cookie or two straight from the oven — unless you layer rich, creamy ice cream in between. I make these spiced molasses cookies — adapted from a recipe by Claire Saffitz — all the time, especially in the colder months. While you can use plain vanilla ice cream for the middle, I encourage you to branch out to other flavors, such as cinnamon, caramel, chocolate, blueberry, or almond.

Ingredients:

1 1/2 sticks (170g) unsalted butter

1 1/3 cups (285g) brown sugar

2 large eggs (100g), room temp

1/2 cup (160g) unsulfured molasses

2 tsp (9g) apple cider vinegar or lemon juice

2 tsp (8g) vanilla extract

3 3/4 cups (488g) all purpose flour

1 tbsp (18g) baking soda

1/4 tsp (4g) table salt

3 tsp ginger

2 tsp cinnamon

1/2 tsp allspice

1/4 tsp cloves

1/4 tsp fine black pepper

Granulated sugar, for rolling

Ice cream of choice

Instructions:

1. Melt the butter. Pour into a large bowl. Whisk in the sugar until the mixture is silky. 
2. Mix in the eggs one at a time. Stir in the molasses, vinegar or lemon juice, and vanilla. 
3. Gradually stir in the flour, baking soda, salt, and spices until fully incorporated.
4. Chill the dough, covered, in the fridge for at least one hour.
5. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
6. Scoop large balls of dough, two tbsp each or to your preference. Roll each ball in granulated sugar and place on the sheet several inches apart.
7. Bake for seven to nine minutes. Cookies will look underdone in the center. Let the cookies cool for a few minutes to set.
8. Get your ice cream of choice and thaw until it is easy to scoop but not very melty. Take one warm cookie, spoon ice cream in the center, and top with a second cookie. Serve immediately. Any leftover cookies can be stored in an airtight container at room temperature for three to five days; however, this recipe is best eaten just after baking.