Menu Enter a recipe name, ingredient, keyword...

Gingersnap-Raspberry Sandwiches


These are very simple cookies to make and they have the right balance of ginger and sweetness. These cookies are very good, just plain. I absolutely LOVED the raspberry jam combo! These cookies are excellent with a cup of hot tea-- very comforting and special.

I found this recipe in Martha Stewart's Cookie Book, and I shall make it again.

To see how these are made, please visit:

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 8 tablespoons unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/4 cup pure maple syrup
  • 1 large egg, beaten
  • 1 cup raspberry jam with seeds


Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Heat oven to 375°F 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.

You'll also love

Review this recipe

Raspberry Breakfast Bars Raspberry Crumb Bars