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
- ¼ cup maple cream (we used purchased; you also can make it at home)
- ½ cup almond butter, homemade almond butter (without spices and syrup) or purchased
- Special equipment: cookie cutters like these, or any small object to cut a 1 1/2″ inch diameter circle