This recipe for spicy molasses cookies is sure to impress. Enjoy this delightful treat as an ice cream sandwich!
According to a talented chef:
Cucas, or spicy molasses cookies, have a cakey consistency reminiscent of whoopie pies. This nostalgic treat brings to mind playful memories. Pairing them with Pony Malta creates a classic after-school snack: the rich spices and sweet undertones from the cookies complemented by the refreshing malt soda. These cucas offer a less sugary alternative to regular cookies, providing a perfect foundation for creamy malt ice cream.
In Colombia, Malta holds the same cherished status as root beer does in the United States. It's a flavor that sparks strong opinions—people either love it or can't stand it.
Whether you find humor in the cookie's name or are not a fan of malt beverages, this recipe will change your perspective. Prepare the cucas ahead of time and enjoy them with Malt Ice Cream or your preferred salted caramel ice cream.
Inspired by the book COLOMBIANA. Used with permission.
Description
This recipe offers the ideal balance of flavors—sweet, spicy, and topped with ice cream!
Ingredients
For the Ice Cream Sandwiches
- Spicy Molasses Cookies
- 1 cup (1/2 pound) unsalted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup unsulphured molasses
- 1 small egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- Zest from 1 orange (approximately 2 teaspoons)
- Malta Ice Cream (recipe below)
Equipment
- 4 baking sheets
- 2 half sheet pans
- Parchment paper
- Stand or handheld mixer
- Ice cream scoop
Malt Ice Cream (YIELDS 6 CUPS (1½ QUARTS))
- 3 cups malt soda, like Malta India, or 3 tablespoons malt powder
- 2 large pasteurized eggs
- 1/2 cup sugar
- 1/2 cup heavy cream
- 2 cups whole milk
- 1/2 cup powdered milk
- 1/2 teaspoon sea salt
Instructions
For the Ice Cream Sandwiches
- Preheat your oven to 350°F. Prepare four baking sheets with parchment paper.
- Using a stand mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy, around 2 minutes. Mix in the molasses until smooth, then add the egg and blend well, scraping the bowl's sides as needed.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves, cardamom, and orange zest. Gradually mix the dry ingredients into the butter mixture, half a cup at a time, until fully incorporated.
- Scoop the dough onto the baking sheets, spacing each scoop about an inch apart.
- Bake until the cookies are set around the edges but still soft in the center, about 12 to 14 minutes, rotating the sheets halfway through. Let cool completely.
- To create the sandwiches, soften the ice cream for about 3 minutes after removing it from the freezer. Line two half sheet pans with parchment paper.
- Place 7 cucas bottom-side-up on one pan.
- Scoop a portion of ice cream and place it in the center of each cookie, working quickly to prevent melting.
- Flatten the ice cream slightly and top with another cuca to form a sandwich. Repeat for the remaining cookies.
- If the ice cream becomes too soft, return it to the freezer for 8 to 10 minutes, then finish assembling the sandwiches. Serve immediately or freeze wrapped in wax paper until ready to enjoy!
Malt Ice Cream (YIELDS 6 CUPS (1½ QUARTS))
- In a medium saucepan, boil the malt soda over high heat. Reduce to low and simmer for 40 minutes, until reduced by half. Allow to cool completely.
- In a bowl, whisk the eggs and sugar with a hand mixer until light and fluffy. Stir in the malt reduction or malt powder until well blended.
- In another bowl, mix heavy cream, whole milk, powdered milk, and salt until the powdered milk dissolves. Combine this mixture with the egg and malt mix.
- Chill for 20 to 30 minutes. Transfer to the pre-chilled bowl of an ice cream maker and churn according to the manufacturer's instructions.
