Gingersnap Raspberry Sandwich Cookies Recipes

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GINGERSNAP-RASPBERRY SANDWICHES



Gingersnap-Raspberry Sandwiches image

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups unbleached 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

Steps:

  • Heat oven to 375 degrees 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.

GINGERSNAP COOKIES



Gingersnap Cookies image

I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.

Provided by Anonymous

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 egg
¼ cup molasses
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
  • Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
  • Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
  • Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.

Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g

GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)



Gingersnap-Raspberry Sandwiches Recipe - (5/5) image

Provided by Foodiewife

Number Of Ingredients 10

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

Steps:

  • 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.

GINGERSNAP-RASPBERRY SANDWICHES



Gingersnap-Raspberry Sandwiches image

Categories     Cookies     Sandwich     Bake     Raspberry

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup (1 stick) 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

Steps:

  • Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a 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 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 prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. 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. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

RASPBERRY SANDWICH COOKIES



Raspberry Sandwich Cookies image

Pretty raspberry jam peeks out from buttery shortbread cookies for a festive treat. Make them throughout the year with different cookie cutter shapes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield about 2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1-1/2 cups cold butter
2 tablespoons cold water
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment-lined baking sheets., Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely., Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

Nutrition Facts : Calories 207 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 106mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

GINGERSNAP RASPBERRY SANDWICH COOKIES



Gingersnap Raspberry Sandwich Cookies image

Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 10

8 tablespoons butter, room temp
1/4 cup shortening
2 cups sugar
2 cups 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

Steps:

  • 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.

Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4

GINGERSNAP STRIPS



Gingersnap Strips image

I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!

Provided by KOKO4

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 32m

Yield 60

Number Of Ingredients 10

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper, or you may use ungreased cookie sheets.
  • In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves; stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.
  • Remove dough from the bowl, and knead for a few turns. Pat out into a square, and divide into 6 equal pieces. Roll each piece out into a 12 inch long log. Place 3 logs onto each cookie sheet. Wet the tops of the logs with a little bit of water using your fingertips, then sprinkle with sugar.
  • Bake for 10 to 12 minutes in the preheated oven. Allow the cookies to cool for a couple of minutes, then slice the bars diagonally into 1 inch pieces using a knife or pizza cutter. Remove from cookie sheets to cool on wire racks. When completely cool, store in an airtight container at room temperature.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 7.6 g, Cholesterol 3.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 63.1 mg, Sugar 4.1 g

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