Gingersnap and Raspberry Jam Sandwich Cookies
Servings
30people
Servings
30people
Ingredients
  • 12tablespoons (1½ sticks) unsalted butter, softened
  • 1½cups natural cane sugar, divided
  • 1large egg
  • ¼cup molasses
  • 2cups whole-wheat pastry flour
  • 2teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 2teaspoons baking soda
  • ½teaspoon salt
  • 1cup Homemade Raspberry Jamor use your favorite store-bought variety
Instructions
  1. Position rack in center of oven and preheat to 350˚. Place butter and 1 cup sugar in a medium mixing bowl. Beat with an electric mixer at medium speed until smooth, 2–3 minutes. Add egg and molasses and beat until combined, about 1 minute.
  2. Whisk together flour, ginger, cinnamon, baking soda, and salt in a bowl. With mixer on low speed, slowly add flour mixture to butter mixture; beat until smooth.
  3. Roll pieces of dough between your palms to form small balls. Lightly roll balls in remaining ½ cup sugar. Arrange 12 balls on baking sheets, 1 inch apart; then press each cookie ball down with your finger until about ¼-inch thick. Bake until fragrant and cracks appear on top, 8–12 minutes.
  4. Transfer baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula, remove cookies to rack to finish cooling.
  5. To make sandwich cookies, put 2 teaspoons raspberry jam in the middle of bottom side of one cookie; then cover it with a second cookie, back side facing jam, and press lightly. Assemble only as many as you will eat in a few hours because the jam’s moisture makes the cookies lose their crisp texture. Dry cookies will keep in an airtight container for 1 month.
Recipe Notes
Nutrition Facts
Gingersnap and Raspberry Jam Sandwich Cookies
Amount Per Serving
Calories 153 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Monounsaturated Fat 2g
Cholesterol 22mg 7%
Sodium 158mg 7%
Total Carbohydrates 26g 9%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 153 cal, 6g fat (2g mono, 0g poly, 4g sat), 22mg chol, 1g protein, 26g carb, 0g fiber, 158mg sodium