Gingersnap-Raspberry Sandwiches

holiday handbook 2011 raspberry ginger cookie
Photo: Joseph De Leo
2 dozen

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.


  • 8 tablespoons (1 stick) unsalted butter, room temperature

  • ¼ cup vegetable shortening

  • 2 cups sugar

  • 2 cups unbleached all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 tablespoon ground ginger

  • ¼ cup pure maple syrup

  • 1 large egg, beaten

  • 1 cup raspberry jam with seeds


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

  2. 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.

  3. 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.

  4. 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.

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

Related Articles