This classic Delicious Living recipe has made an annual appearance in at least a few editors’ kitchens over the years. Developed by Myra Goodman, cofounder of Earthbound Farm (the organic lettuce people), these subtly spicy, crispy cookies are enlivened by sweet-tart raspberry jam and are sure to make a splash at your cookie exchange.
Gingersnap & Raspberry Jam Sandwich Cookies
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1½ cups natural cane sugar, divided
- 1 large egg
- ¼ cup molassas
- 2 cups whole-wheat pastry flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup store-bought raspberry jam
- Position rack in center of oven; preheat to 350˚. In a medium mixing bowl, place butter and 1 cup sugar; beat with an electric mixer at medium speed until smooth, 2–3 minutes. Add egg and molasses, and beat until combined, about 1 minute.
- In a separate bowl, whisk flour, ginger, cinnamon, baking soda and salt. With mixer on low speed, slowly add flour mixture to butter mixture; beat until smooth.
- Roll 24 pieces of dough between your palms to form small balls. Lightly roll balls in remaining ½ cup sugar. Arrange 12 balls on each of two baking sheets, 1 inch apart. Press each dough ball down to about ¼-inch thick. Bake until fragrant and cracks appear on top of cookies, 8–12 minutes.
- Place baking sheets on wire racks to cool for 5 minutes. Using a spatula, carefully remove cookies to racks to finish cooling.
- To make sandwich cookies, spread 2 teaspoons raspberry jam in the middle 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 up to 1 month.