Gingersnap and Raspberry Jam Sandwich CookiesMyra Goodman | Delicious Living
- Serves: 30 people
- Calories per serving: 153
I invented this gingersnap recipe 28 years ago during our first year on the farm. My husband ate them so fast that I started to have them professionally made for our farm stand; we decided to share the recipe in my first cookbook, Food to Live By (Workman, 2006). They’re even more outrageously good with jam. You can also add peanut butter to one side and make delicious peanut butter and jelly sandwich cookies.
- Position rack in center of oven and preheat to 350˚. Place butter and 1 cup sugar in a medium mixing bowl. Beat with an electric mixer at medium speed until smooth, 2–3 minutes. Add egg and molasses and beat until combined, about 1 minute.
- Whisk together flour, ginger, cinnamon, baking soda, and salt in a bowl. With mixer on low speed, slowly add flour mixture to butter mixture; beat until smooth.
- Roll pieces of dough between your palms to form small balls. Lightly roll balls in remaining ½ cup sugar. Arrange 12 balls on baking sheets, 1 inch apart; then press each cookie ball down with your finger until about ¼-inch thick. Bake until fragrant and cracks appear on top, 8–12 minutes.
- Transfer baking sheets to a wire rack to cool for 5 minutes. Then, using a spatula, remove cookies to rack to finish cooling.
- To make sandwich cookies, put 2 teaspoons raspberry jam in the middle of bottom side 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 1 month.
PER SERVING: 153 cal, 6g fat (2g mono, 0g poly, 4g sat), 22mg chol, 1g protein, 26g carb, 0g fiber, 158mg sodium