Gingersnap-Raspberry Sandwiches Recipe

Name: Gingersnap-Raspberry Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Position rack in center of oven, and preheat oven to 375F.
2
Line a baking sheet with parchment paper.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed.
4
In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
5
Add maple syrup to butter mixture; beat to combine.
6
Beat in egg until well combined.
7
Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
8
Place remaining cup sugar in a bowl.
9
Measure 2 teaspoons dough; roll into a ball.
10
Roll dough in sugar; transfer to prepared baking sheet.
11
Repeat, spacing balls 3 inches apart.
12
Bake until golden, about 12 minutes, rotating halfway through.
13
Transfer cookies to a wire rack to cool.
14
Form and bake the remaining dough.
15
Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches.
16
Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

890

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, room temperature, 1/4 cup vegetable shortening, 2 cups sugar, 2 cups all-purpose flour, and more.

Yes, Gingersnap-Raspberry Sandwiches falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gingersnap-Raspberry Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions