Ingredients for Gingersnap Raspberry Sandwich Cookies
- 1 cup (2 sticks) unsalted butter
- ½ cup shortening
- 2 cups granulated sugar
- 3 cups all-purpose flour
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Pure Maple Syrup
- 1 large egg
- Raspberry Jam
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How to Make Gingersnap Raspberry Sandwich Cookies
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, and 1 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1 teaspoon ground ginger.
- Add ½ cup maple syrup to the creamed butter mixture and beat until well combined.
- Beat in 1 large egg until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Place the remaining 1 cup granulated sugar in a shallow dish.
- Roll 2 teaspoons of cookie dough into a ball.
- Roll the dough ball in the sugar to coat.
- Place the sugared dough balls onto the prepared baking sheet, leaving 3 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool completely on a wire rack.
- Once cooled, spread about 2 teaspoons of raspberry jam onto the flat side of half of the cookies.
- Top with the remaining cookies to create sandwich cookies.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
100g
Fat
15g
Carbs
12g
