Gingersnap & Raspberry Jam Sandwich Cookies
Makes 12cookie sandwiches
Makes 12cookie sandwiches
  • 12tablespoons (1½ sticks) unsalted butter, softened
  • cups natural cane sugar, divided
  • 1large egg
  • ¼cup molassas
  • 2cups whole-wheat pastry flour
  • 2teaspoons ground ginger
  • 1teaspoon ground cinnamon
  • 2teaspoons baking soda
  • ½teaspoon salt
  • 1cup store-bought raspberry jam
  1. 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.
  2. 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.
  3. 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.
  4. Place baking sheets on wire racks to cool for 5 minutes. Using a spatula, carefully remove cookies to racks to finish cooling.
  5. 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.