By I made gingersnap sandwich cookies Saturday for the First Baptist church summer bake sale. Crisp gingersnaps with an almond-butter-and-maple-syrup-and-cream-cheese filling sandwiched between. Two dozen sandwich cookies. Reimbursement $30 and tip $20.
The recipe is below.
Almond Butter Maple Cream Gingersnap Sandwich Cookies
Prep Time: 25 min | Cook Time: 12 min | Total Time: 37 min (plus 20 min cooling) | Servings: 18 sandwich cookies
Ingredients
- For the gingersnap cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- For the almond butter maple cream filling:
- 1/2 cup creamy almond butter
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Instructions
- Preheat & prep. Preheat your oven to 350°F. Line two baking sheets with parchment paper. Pour about 1/4 cup granulated sugar into a shallow bowl and set aside for rolling.
- Mix dry ingredients. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, black pepper, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat softened butter and 1 cup granulated sugar with a hand mixer on medium-high speed until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla extract, and beat until fully combined.
- Combine and chill. Reduce mixer speed to low and gradually add the flour mixture, mixing just until a dough forms. If the dough feels very soft, refrigerate for 15 minutes to make it easier to handle.
- Roll and bake. Scoop dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the reserved granulated sugar and place 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are set and the tops are just beginning to crack. Do not overbake — they firm up as they cool.
- Cool completely. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling — at least 20 minutes.
- Make the filling. Beat almond butter and softened butter together until smooth. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat on medium speed until the filling is fluffy and spreadable, about 2 minutes. If it’s too stiff, add maple syrup one teaspoon at a time.
- Assemble. Match cookies into pairs of similar size. Spread or pipe about 1 1/2 teaspoons of filling onto the flat side of one cookie and press the second cookie gently on top. Repeat with remaining cookies.
- Serve or store. Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring to room temperature before serving for the best texture.
Nutrition (per serving)
Calories: 285 | Protein: 4g | Fat: 13g | Carbs: 39g | Fiber: 1g | Sodium: 115mg