These gingersnap sandwich cookies are filled with almond butter and maple cream! With their small serving size, they’re a deliciously healthy dessert.
For the mini gingersnap cookies
- 1 ¾ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ½ teaspoon baking powder
- 1 teaspoon grated fresh ginger
- ½ cup unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup molasses
- 1 large egg
For the sandwich cookies
- In a bowl, whisk together 1 ¾ cups flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ⅛ teaspoon ground cloves, and ½ teaspoon baking powder.
- Peel and grate 1 teaspoon fresh ginger.
- With a mixer, beat ½ cup unsalted butter and ½ cup brown sugar until smooth. Add ¼ cup molasses, 1 large egg, and fresh grated ginger and beat until combined.
- Slowly add the dry ingredients to the mixture, beating until fully mixed.
- Remove the dough and shape into a large ball. Wrap the dough in plastic wrap and chill for a minimum of 3 hours.
- When the dough is chilled, preheat the oven to 350°F. On a floured surface, roll out the dough ⅛” thick. (Flip the dough a few times to keep from sticking.) Cut out 96 1 ½” diameter circles.
- Place the cookies on parchment lined baking sheets (divide between several sheets). Bake each batch for about 8-10 minutes until slightly crisp. Cool on a wire rack.
- When ready to eat, sandwich 1/2 teaspoon almond butter and 1/4 tablespoon maple cream between two cookies. Repeat for 48 sandwiches. Cookies taste best fresh, so if making in advance, bake cookies first then assemble directly prior to serving. If desired, sandwiches keep for a few days in a sealed container.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Sandwich Cookies, Gingersnaps, Christmas Cookies, Holiday, Almond Butter, Maple Cream, Gingersnap Cookies, Ginger Cookies