1 cup each: chopped nuts, chocolate chips, toffee bits, and sprinkles
1 squeeze bottle caramel sauce
1 squeeze bottle chocolate sauce
1 can whipped cream
1 bunch mint leaves for garnish
24 fresh cherries for garnish
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about three minutes.
Add the egg and beat to combine.
Then add the molasses and mix until incorporated, scraping down the sides of the bowl at least once.
With the mixer on low speed, slowly add the dry ingredients to the creamed butter mixture, mixing until just combined.
Cover the bowl with plastic wrap and chill in the fridge for one hour.
Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
Lightly spray the backside of two 12 piece muffin cup pans with non stick spray.
Roll the dough into 25 millimeter balls using your hands or use an ice-cream scoop to portion the dough.
Place the granulated sugar in a small bowl and roll each ball in the sugar to coat.
Press and form a ball of dough around the backside of a muffin cup, making sure to only coat halfway down the sides of the muffin cup. Continue forming the dough around the muffin cups until all the cookie dough balls have been used.
If the dough becomes soft or sticky, place it back in the fridge for 15 to 20 minutes to chill before shaping.
Bake for 12 to 15 minutes or until the cookies have expanded and spread to fully coat the sides of the muffin cups, forming a little lip at the bottom.
For even baking, rotate the sheets front to back and top to bottom halfway through.
Allow the cookies to cool fully before removing from the muffin tins.
Scoop desired amount of ice cream into each ice cream bowl and top with all your favourite toppings and garnishes.