Best 2 Gingersnap Raspberry Sandwiches Recipes
Gingersnap raspberry sandwiches are a delightful combination of sweet and tangy flavors, making them a perfect treat for any occasion. Whether you're looking for a quick and easy dessert or a special snack to share with friends, these sandwiches are sure to satisfy your cravings. Made with just a few simple ingredients, these treats can be whipped up in no time, and their delicious taste is sure to leave you wanting more.
Here are our top 2 tried and tested recipes!
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.
GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)
Provided by Foodiewife
Number Of Ingredients 10
Steps:
- 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.
Tips:
- For the best flavor, use fresh raspberries.
- If you don't have fresh raspberries, you can use frozen raspberries that have been thawed and drained.
- Be sure to chill the raspberry filling before assembling the sandwiches.
- You can use any type of ginger snap cookie for this recipe.
- If you don't have ginger snap cookies, you can use graham crackers or vanilla wafers.
- Spread the raspberry filling on the bottom cookie, then top with the top cookie. Enjoy as is, or drizzle it with melted chocolate, caramel, or powdered sugar.
Conclusion:
Gingersnap raspberry sandwiches are a delicious and easy-to-make treat that is perfect for any occasion. They are perfect as a dessert, snack, or even a breakfast treat. The combination of sweet and tart raspberries with the spicy gingersnap cookies is irresistible. So next time you are looking for a quick and easy treat, give these gingersnap raspberry sandwiches a try!
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