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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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
01/03/2019
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
12/24/2017
It is my favorite cookie recipe.
Rating: Unrated
12/14/2010
can these delicious cookies be frozen from either dough form or baked?
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