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.
Gingersnap-Raspberry Sandwich Cookies
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
Nutrition

These look divine! I love raspberry jam and in between homemade ginger cookies- sigh how lovely.
Gorgeous! Those look like they taste yummy! I forgot Tyler is officially yours, LOL! I will worship from afar!
These look beautiful and sound yummy!
How lovely and yummy your gingersnaps look! I wish I could grab one 🙂 have a fabulous w-end! xxx
These cookies are a real temptation. You have a talent for putting well matched ingredients in your beautiful recipes. Thanks for sharing this with us.
Oh, these look perfect and delicious! And your photos are fabulous! Thanks for sharing!
I don't generally like ginger in cookies because I'm not a fan of ginger snaps but these look really good and soft and chewy. I like how light they are too. And made even yummier with that luscious raspberry jam.
I love how your homemade raspberry jam is oozing out of those wonderful looking cookies. I want one!
I'm 27 and I TOTALLY get your analogy 🙂 I really enjoy your blog, thanks for all the recipes!
These cookies look delicious and the jam – oh my. I love the picture with the tea! We Germans do love our gingersnaps!
My husband loves gingersnaps – I should make these for him!
I love all the yummy pics of the creamy butter and sugar before you even got to the cookie munching part!~ Those descriptions of cookies and pumpkin, then raspberry combinations; devine!
Yum…i love gingersnaps. I never thought about combining them with raspberry tho, which is something else I love. Oh heck..i just love food! LOL