Gingersnap Raspberry Sandwich Cookies
Sweet, spicy, and irresistibly festive, these Gingersnap Raspberry Sandwich Cookies are the perfect treat for holiday gatherings or cozy afternoons. Featuring soft and chewy gingersnap cookies infused with warm spices like ginger, cinnamon, and cloves, this recipe takes a classic favorite to the next level by sandwiching them with a dollop of vibrant raspberry jam. Each cookie is rolled in sugar for a delightful crunch and finished with a delicate dusting of powdered sugar, creating an elegant contrast of flavors and textures. With just 20 minutes of prep time, these decadent sandwich cookies are as easy to make as they are to enjoy, making them an ideal addition to your cookie exchange or dessert tray.
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Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 90 ml Dark molasses
- 1 unit Large egg
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 50 grams Granulated sugar (for rolling)
- 150 grams Raspberry jam
- 20 grams Powdered sugar
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Step 3
Add the molasses and egg to the butter-sugar mixture, and beat until fully combined and smooth.
Step 4
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
Step 6
Scoop 1-tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the additional granulated sugar to coat evenly.
Step 7
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and slightly cracked on top.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Once the cookies are completely cooled, spread about 1 teaspoon of raspberry jam on the flat side of half of the cookies.
Step 11
Top each jam-covered cookie with another cookie, flat side down, to form a sandwich.
Step 12
Dust the finished sandwich cookies lightly with powdered sugar for a festive touch.
Step 13
Serve immediately or store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (995.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3904.6 |
| Total Fat 153.3g | 0% |
| Saturated Fat 87.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 562.4mg | 0% |
| Sodium 2592.0mg | 0% |
| Total Carbohydrate 616.0g | 0% |
| Dietary Fiber 8.8g | 0% |
| Total Sugars 413.5g | |
| Protein 33.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 322.4mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1749.2mg | 0% |
Source of Calories