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.

Course Dessert

Cuisine American

Keyword Gingersnap Cookies, Gingersnap-Raspberry Sandwich Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings 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