Gingersnap Raspberry Sandwich Cookies
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 118.32 ml butter, room temp
- 59.14 ml shortening
- 473.18 ml sugar
- 473.18 ml flour
- 9.85 ml baking soda
- 4.92 ml ground cinnamon
- 14.79 ml ground ginger
- 59.14 ml pure maple syrup
- 1 large egg, beaten
- 236.59 ml raspberry jam, with seeds
directions
- Heat oven to 375*F.
- Line a baking sheet with parchment paper and set aside.
- Cream together butter, shortening and 1 cup sugar on medium speed.
- Sift together flour, soda, cinnamon and ginger.
- Set aside.
- Add maple syrup to butter mixture.
- Beat to combine.
- Beat in egg until well combined.
- Slowly add the flower mixture, a little at a time, until well blended.
- Place remaining cup of sugar in a bowl.
- Measure 2 tsp.
- of dough; roll into a ball.
- Roll dough in sugar and place on cookie sheet.
- Repeat, placing balls 3 inches apart.
- Bake until golden, about 12 minutes.
- Cool on a wire rack.
- Repeat with remaining cookie dough.
- Spread about 2 tsp.
- jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0