GINGERSNAP-RASPBERRY SANDWICHES
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- 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.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GINGERSNAP RASPBERRY SANDWICH COOKIES
Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 22m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375*F.
- Line a baking sheet with parchment paper and set aside.
- Cream together butter, shortening and 1 cup sugar on medium speed.
- Sift together flour, soda, cinnamon and ginger.
- Set aside.
- Add maple syrup to butter mixture.
- Beat to combine.
- Beat in egg until well combined.
- Slowly add the flower mixture, a little at a time, until well blended.
- Place remaining cup of sugar in a bowl.
- Measure 2 tsp.
- of dough; roll into a ball.
- Roll dough in sugar and place on cookie sheet.
- Repeat, placing balls 3 inches apart.
- Bake until golden, about 12 minutes.
- Cool on a wire rack.
- Repeat with remaining cookie dough.
- Spread about 2 tsp.
- jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.
Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4
GINGERSNAP RASPBERRY COOKIES
Steps:
- 1. Oven to 375 2. Cream shortening, only 1 cup sugar, and butter. 3. In another bowl, mix flour, baking soda, cinammon, and ginger. 4. Add syrup to butter mixture 5. Mix in beaten egg into butter mixture. 6. Add flour mixture. 7. Measure 2 tsp of dough and make balls. Roll in remainig sugar. Flatten dough a bit. 8. Cook for 9 minutes. 9. Add raspberry jam if you fancy it. 10. Eat until your stomach hurts.
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
GINGERSNAP COOKIES (THIN & CRISPY)
Yummy gingersnap cookies for those who like them thin and crispy. A modification on a recipe from SimplyRecipes.com. Prep time includes freezing time; amount of cookies produced will depend on how thinly they are sliced.
Provided by strawberrybird
Categories Dessert
Time 8h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugar together until light and fluffy.
- Add vanilla and eggs and mix until well blended.
- Add molasses and mix until well blended.
- Sift remaining ingredients together in a separate bowl.
- Add dry ingredients to butter mixture in two batches, stirring until just combined.
- Line a mini loaf pan with plastic wrap or aluminum foil, or use a foil baking pan. Pack dough tightly into the pan; use your hands, it's easier. Cover dough and place in freezer overnight.
- Remove from freezer and pan and unwrap dough. Slice the dough brick into thin slices, no more than 1/8 inch. This can be kind of a pain; a wire cutter is the easiest, if you have one.
- Place slices on parchment lined cookie sheet or silicone baking mat, 1 inch apart. Bake at 350 until edges turn dark, 7-12 minutes depending on the thickness of the cookies.
GINGERSNAP-RASPBERRY SANDWICHES
Steps:
- Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a 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 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 prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. 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. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.
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