These gingersnap sandwich cookies are filled with almond butter and maple cream! With their small serving size, they’re a deliciously healthy dessert.

This post and giveaway is sponsored by Roxbury Mountain Maple. All opinions are our own.

When I started reading food blogs (circa 2008), I had no idea there were real people behind them. The idea that everyday people made recipes, took magazine-like photographs of the food and posted these photos online on a regular basis was too much for my brain to handle. Who were these people, and how did they have so much time on their hands? Did they have real jobs? Were they actually robots who were trying to sell you something or steal your soul?

Quite a bit has changed since the early days of food blogs and I think the idea that real people write food blogs is accepted. In truth, there are so many blogs out there that recipes and food images are a dime a dozen. These images have become so commonplace that I think we lose a bit of the story behind each one. Keep reading for the story behind these gingersnap sandwich cookies!

The story behind this sandwich cookies recipe

Because food shots don’t just happen out of nowhere. The story of these gingersnap sandwich cookies goes like this: a family business who makes maple syrup in the Catskills in New York came to Alex and me to create a recipe using their maple cream. Maple cream is maple syrup heated and stirred to produce a pure maple spread. The cream has an intensely concentrated maple flavor, and the jar quickly became a prized possession in our refrigerator.

How do we create recipes here at A Couple Cooks? A little bit of trial and error. Alex and I each brainstormed recipes: Alex said gingersnap sandwich cookie, I said gingerbread pancakes. So we decided to try them both! Alex’s cookies were good, but the amount of maple cream required for a true sandwich was an instant sugar overload. I countered with gingerbread pancakes, slathered in maple cream. Alex felt they were too sugary for breakfast (and I agreed), so we went back to the sandwich cookies idea. This time we paired almond butter with the maple cream for a substantial, salty + sweet bite of natural, nutty goodness. And what followed was magic.

How to make sandwich cookies

These gingersnap sandwich cookies have a wholesome filling of almond butter and pure maple cream. It’s a bite of heaven and the small serving size makes it a relatively healthy dessert. They’re perfect for fall and winter, even as a Christmas cookie! The cookie dough is a standard dough with flour and sugar, made even more gingery with freshly grated ginger. The dough chills for 3 hours, so make sure to factor that into your timing! After chilling, you’ll roll out the dough and need cookie cutters like these, or any small object to cut a 1 1/2″ inch diameter circle. You could also make larger cookies with larger cutters, but keep in mind you may need to increase the baking time a few minutes since the cookies are larger.

For the filling of these sandwich cookies: almond butter and maple cream! For the almond butter, we used our homemade almond butter recipe, which we made without the spices and maple syrup. You can also use purchased almond butter. For the maple cream, the easiest way is to buy some maple cream, or you can make your own. The maple cream we used in this recipe is made by Roxbury Mountain Maple, a family business run by the Holscher family out of the Catskill Mountains of upstate New York. It’s made purely from maple syrup, where the syrup is heated and stirred until millions of maple crystals form to produce a pure maple spread. It’s delicious and a fabulous holiday gift idea (watch out, friends and family!). Check out Roxbury’s Amazon Store for their maple syrup, maple cream, and maple sugar.

Looking for Christmas cookie recipes?

Aside from these sandwich cookies, here are a few of our favorite Christmas cookie recipes:

This recipe is…

This sandwich cookies recipe is vegetarian.