Raspberry Jam Gingersnaps and Other Christmas Cookie Recipes

These soft gingersnap cookies with a layer of raspberry jam sandwiched between will be a favorite served on your Christmas cookie tray.




Raspberry Gingersnap Sandwich Cookies



As much as I find myself turning to the same recipes year after year at Christmas time, I also enjoy finding a few new ones to try as well.  The holidays are a perfect time for experimenting with new flavor combinations and different ingredients as you are bound to have many friends and family visiting that will be more than willing to try what you've made.

If you've already begun thinking about what cookies you might make this holiday season, look no further for inspiration than today's post because there are over twenty delicious options for everyone's different taste buds included.



Gingersnap Cookies filled with Raspberry Jelly

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Today's post is part of the Tastes of the Season series hosted by Kristen of Ella Claire Inspired.  Each month a group of us get together to share some of our favorite recipe appropriate for the season.  Links to all of the other bloggers appear after my recipe.  All of the previous posts can be found here.


With Thanksgiving just around the corner, you may want to check out last year's recipe for Bacon Green Beans as well as all the other dozen Thanksgiving side dishes that were shared.


My recipe takes a traditional gingersnap cookie and gives it a slight twist by sandwiching red raspberry jam between two of the soft cookies.  (These are not the ordinary hard, must dunk-in-your-coffee kind of gingersnaps you can buy in the store.)  If raspberry jam isn't a favorite or you don't have any on hand, feel free to substitute a different flavor to try.  Or if you like a more basic cookie, you don't have to add anything between them at all!




Raspberry Jam spread on gingersnap cookies


The secret to making these cookies bake correctly and form the sandwiches is to make them the exact same size.  This is most easily done by using a small, two teaspoon ice cream scoop to measure out the dough to roll into a ball.  Using more dough than this results in your cookies spreading out more than they should during the baking.

Also, I am normally a big fan of using a Silpat Baking Mat for easy clean-up, but these cookies seemed to bake best on parchment paper instead.

And finally, while the recipe calls for vegetable shortening, you may substitute 4 Tablespoons of butter.  I didn't realize until after I was ready to begin making this recipe that I didn't have any shortening in the house.  I used the additional butter and the cookies turned out just fine.

Now let's get started baking, shall we?

Gingersnap cookies filled with raspberry jam



RASPBERRY JAM FILLED GINGERSNAPS

Recipe originally from Martha Stewart  Holiday Cookies
Makes about 2 dozen cookies

PRINT RECIPE



Ingredients
1/4 pound (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar, divided
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

Preheat oven to 375 degrees.  Line your cookie sheet with parchment paper.

In a bowl, sift together the flour, baking soda, cinnamon, and ginger.  Set aside.

Using an electric mixer with a paddle attachment, cream the butter, shortening, and one cup of sugar on medium speed.  Add the maple syrup and beat to combine.  Then beat in egg until combined.  Reduce speed to low and slowly add the flour mixture a little at a time until well blended.

In another bowl, place the remaining cup of sugar.  Use a small ice cream scoop to measure out two teaspoons of dough, roll it into a ball and then roll it in the sugar.  Place it on the prepared cookie sheet.  Repeat, spacing the balls of dough 3 inches apart from one another.

Place the cookie sheet on a rack in the center of the oven.  Bake the cookies until they are golden for about 12 minutes, rotating the pan about halfway through.

Remove the cookies to a wire rack to cool.

When the cookies are cool, spread about 2 teaspoons of raspberry jam over half of the cookies.  Place a second cookie on top of the jam-covered one creating a sandwich.



Martha Stewart's Gingersnaps with Raspberry Jam





SOME MORE COOKIE RECIPES YOU MIGHT HAVE MISSED










DELICIOUS CHRISTMAS COOKIES YOU'LL WANT TO TRY 

My friends below are also sharing their recipes for holiday cookies.  I'd love for you to take a moment and visit some of the links for more ideas!






The Perfect Soft Gingerbread Cookies by Ella Claire | Classic Sugar Cookies by Nina Hendrick Design Co. | Plaid Sugar Cookies by Craftberry Bush | Buttery Shortbread Cookies with Icing Sugar by A Burst of Beautiful | German Chocolate Cake Cookies by City Farmhouse

 



 


Paleo Chocolate Cranberry Cookies by Nesting with Grace | Raspberry Gingersnap Sandwiches by anderson + grant | Christmas Tree Gingerbread Cookies by Rooms for Rent | Large Thumbprint Cookies by So Much Better with Age | Rum Balls by Tidy Mom

 


Countdown to Christmas Cookies by House 214 Design | GF + DF Gingerbread Sugar Cookies by Zevy Joy | Christmas Shortbread Cookies by Boxwood Avenue | Double Chocolate Christmas Cookies by Nest of Posies | Almond Sugar Cookies by My Sweet Savannah

 


M&M Peanut Butter Cookies by Sweet C's | Rustic Granola Cookies by Farmhouse on Boone







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