The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.

  • Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.

  • Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.

  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

Reviews (3)

20 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
I originally got this recipe from the wrapper of a Martha branded cookie sheet I bought years ago, probably in about 2000 or so! They are great cookies, with or without filling. I have made them many times over the years.
Rating: 5 stars
It is my favorite cookie recipe.
Rating: Unrated
can these delicious cookies be frozen from either dough form or baked?