Today’s dessert is a creation worthy of its own Ben and Jerry’s pint. I know, the title of the blog states that this is a milkshake, but let me state now that you can create leftovers of this delicious treat and store it in the freezer and you can experience the amazing, sweet taste over and over again.
But, I digress, this is Christmas in a glass (or in our case a mason jar) for ice cream lovers. You can cozy up next to a warm fireplace sipping this drink while watching your favorite holiday movie or sitting by the Christmas tree.
Gingerbread cookies are Stacey’s all time favorite cookie. While she was making them the house had that delicious ginger smell and the sounds of smashing candy canes made it seem like we were in Santa’s workshop.
This milkshake is a great way to relax after a holiday shopping trip, lift your spirits and get into that Christmas mood.
What is your favorite holiday activity?
Gingerbread Cookie Recipe:
- Vanilla Ice Cream (for milk shake)
- Candy Canes (for milk shake)
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- pinch of salt
- 1 large egg
- 1 stick unsalted butter, room temperature
- 1/3 cup dark-brown sugar
- 1/3 cup molasses
Crushed candy canes and set aside. I crush my candy canes in a Ziploc with a rolling-pin.
For the cookies, whisk flour, spices, baking soda, and salt in a bowl; set aside. With a mixer, beat butter and brown sugar until smooth. Blend molasses and egg. Slowly, mixer on a low-speed dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
Pre heat oven to 350. Lightly flour your surface, roll out dough to a 1/8 thick. Flour cookie cutters and cut out shapes, place on parchment paper or greased cookie sheet. Leaving a half-inch of room around each cookie. Bake for 12-15 minutes or until edges just slightly turn a darker brown.
In a blender, scoop out 2-3 scoops of ice creams, add 1 1/2 ginger bread cookies and a 1/2 cup of milk. Mix until slightly smooth. Garnish with your favorite toppings and a candy cane.
* For an adult version, leave the milk out and place with rum, vodka, etc.