Gingersnap-Raspberry Sandwiches

These are very simple cookies to make and they have the right balance of ginger and sweetness. These cookies are very good, just plain. I absolutely LOVED the raspberry jam combo! These cookies are excellent with a cup of hot tea.

As promised, today’s recipe was made on the same day that I posted “Pumpkin Pie Custard Ice Cream“.  After I made the ice cream, I tried to figure out what would complement the wonderful taste of pumpkin.  Then it hit me– gingersnaps! I’ve never made gingersnaps before, so I did a little research on the internet. Then I remembered that I have made only one recipe from Martha Stewart’s Cookie’s cookbook that I bought in early August.  

I think I bake less than I cook, only because I don’t want to break my bathroom scale. I’m a sweetaholic.  Yes, I am.

I did make these Martha Stewart  Old Fashioned Sugar Cookies, which I thought were good– not fantastic, over the charts good…but, still, it was a nice cookie.  This time, I honed in on the Gingersnap-Raspberry Sandwich recipe in the book. I always have pure maple syrup on hand (I never buy pancake syrup) and I like that this was included as a  flavor addition to the cookie batter.  Here’s how they are made:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed.

Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

Roll dough in sugar; transfer to a parchment paper covered sheet (or a Silpat). Lately, I find that I like to bake cookies on parchment paper, though I do own a few Silpat’s. Your choice…

Repeat, spacing balls 3 inches apart. (Ignore the lopsided, conehead ball in front. You might hurt it’s feelings.)

Transfer cookies to a wire rack to cool.  They do deflate a bit, thank goodness! Form and bake the remaining dough.

Personally, I loved the gooey middle, while the cookie was still warm, and the outside was crisp. The ginger flavor was just right– not too overpowering.

The next day I wanted to try a combination of raspberry jam and ginger cookies. Fortunately, this summer I made 12 half-pints of homemade reduced-seed raspberry jam:

It’s so good. I have made a solemn vow,  that I will never buy commercial jam ever again. I removed a LOT of seeds with a food mill, by the way. It worked great…but that’s another blog post, yet to come…in the spring. You’ll have to wait.

Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. NOTE: My cookies didn’t bake completely flat. Maybe I made the size of the dough balls to big? Maybe there should be more shortening ratio to the butter?

A freshly brewed cup of hot tea seemed to be what would round this cookie off to perfection. I’m in-love with a new flavor combo! Raspberry jam and ginger are equally amazing. Oh! This is a good cookie sandwich. The next day, the cookie was a little on the soft side.

While these gingersnaps aren’t quite  the crispy consistency I am looking for to making a gingersnap crust (for baking), these cookies are easy to make.

TASTING NOTES: With or without raspberry jam… I would make these again. I might even try Nutella as a filling. Yes? Yes, this recipe is an excellent  version of gingersnaps, indeed. Don’t forget the tea. It’s the perfect combo.  Keep scrolling down to find a printable recipe to make these cookies.

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Gingersnap-Raspberry Sandwich Cookies

These are very simple cookies to make and they have the right balance of ginger and sweetness. These cookies are very good, just plain. I absolutely LOVED the raspberry jam combo! These cookies are excellent with a cup of hot tea.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Cuisine: American

Keyword: Gingersnap Cookies, Gingersnap-Raspberry Sandwich Cookies

Servings: 18 Cookies

Calories: 275kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 8 tablespoons unsalted butter room temperature
• 1/4 cup vegetable shortening
• 2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/4 cup pure maple syrup
• 1 large egg beaten
• 1 cup raspberry jam with seeds

Instructions

• Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
• Add maple syrup to butter mixture; beat to combine.

  Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
• Place remaining cup sugar in a bowl.

  Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
• Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches.

  Serve.

Notes

Recipe source: Martha Stewart Cookies

Nutrition

Calories: 275kcal | Carbohydrates: 49g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 133mg | Potassium: 49mg | Fiber: 1g | Sugar: 34g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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