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Gingersnap sandwich cookies
Gingersnap sandwich cookies
Gingersnap sandwich cookies is delicious treats made by sandwiching a sweet filling between two gingersnap cookies. The combination of the spicy gingersnap cookies with a creamy filling, such as buttercream or cream cheese, creates a perfect balance of flavors. They are a popular choice for dessert or a sweet snack.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (for filling)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, salt, and baking soda.
- In a separate bowl, cream the butter and granulated sugar until light and fluffy. Add the molasses and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, stirring until a dough forms.
- Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
- Bake the cookies for 10-12 minutes, or until set. Remove from the oven and let them cool completely on a wire rack.
- Once the cookies have cooled, make the filling by mixing the powdered sugar with a little water to create a smooth paste.
- Spread a small amount of the filling on the bottom of one cookie and sandwich it with another cookie.
- Repeat with the remaining cookies until you have made all the sandwich cookies.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 329kcal (16%)Carbohydrates: 68g (23%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mg (10%)Sodium: 293mg (13%)Potassium: 354mg (10%)Fiber: 1g (4%)Sugar: 28g (31%)Vitamin A: 356IU (7%)Vitamin C: 0.01mgCalcium: 55mg (6%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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