Gingersnap Raspberry Sandwiches Recipes

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GINGERSNAP-RASPBERRY SANDWICHES

The subtle but distinct taste of ginger pairs well with raspberry jam. Apricot makes an equally delicious filling. Or, try sandwiching the cookies with rich chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10



Gingersnap-Raspberry Sandwiches image

Steps:

  • Heat oven to 375 degrees with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger.
  • Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
  • Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

8 tablespoons (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
2 cups unbleached 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

GINGERSNAP-RASPBERRY SANDWICHES RECIPE - (5/5)

Provided by Foodiewife

Number Of Ingredients 10



Gingersnap-Raspberry Sandwiches Recipe - (5/5) image

Steps:

  • Heat oven to 375°F with one rack positioned in center of oven; line a baking sheet with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce mixer speed to low; slowly add the reserved flour mixture, a little at a time, until well blended. Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes. Transfer cookies to a wire rack to cool. Form and bake the remaining dough. Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Serve.

8 tablespoons unsalted butter, room temperature
1/4 cup vegetable shortening
2 cups sugar
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

GINGERSNAP ICE CREAM SANDWICH

Provided by Food Network

Categories     dessert

Time 12h35m

Yield 24 servings

Number Of Ingredients 22



Gingersnap Ice Cream Sandwich image

Steps:

  • For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil.
  • Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
  • Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes.
  • Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour.
  • Cover and chill the ice cream base in the refrigerator for at least 8 hours.
  • Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight.
  • For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper.
  • In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated.
  • In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes.
  • Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined.
  • Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes.
  • Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top.
  • Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray.
  • Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat.

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 to 3 ounces whole fresh ginger, peeled and smashed (about 1/2 cup)
Large handful candied ginger
8 egg yolks
2/3 cup unsalted butter, at room temperature
2 cups granulated sugar, plus more for rolling
2 eggs
1/4 teaspoon kosher salt
2/3 cup molasses
4 teaspoons white vinegar
3/4 cup minced candied ginger
6 tablespoons plus 2 teaspoons freshly grated ginger
3 3/4 cups bread flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon allspice
Turbinado sugar, for rolling

GINGERSNAP ICE CREAM SANDWICHES

Provided by Sandra Lee

Categories     dessert

Time 1h40m

Yield 24 ice cream sandwiches

Number Of Ingredients 7



Gingersnap Ice Cream Sandwiches image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
  • On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
  • Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.

1 (14 1/2-ounce) package gingerbread mix
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 pint French vanilla ice cream
Multi-colored sprinkles, optional

GINGERSNAP AND LEMON ICE CREAM SANDWICHES

Categories     Dairy     Nut     Dessert     Bake     Freeze/Chill     Lemon     Summer     Gourmet

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 14



Gingersnap and Lemon Ice Cream Sandwiches image

Steps:

  • Make the gingersnaps:
  • Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
  • Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.

For the gingersnaps
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar plus additional for coating the cookies
1/2 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
3/4 teaspoon salt
Lemon Ice Cream
1 cup shelled natural pistachio nuts, the loose skins rubbed off in a kitchen towel and the nuts chopped

GINGERSNAP CREAM SANDWICHES

Treat your guests with these gingersnap cream sandwiches that are made using Betty Crocker® cookie mix - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 28

Number Of Ingredients 7



Gingersnap Cream Sandwiches image

Steps:

  • Heat oven to 375°F. In medium bowl, beat cookie ingredients with electric mixer on medium speed 30 seconds or until mixture looks like coarse crumbs. Mix with hands until soft dough forms.
  • On lightly floured surface, roll dough to 1/4-inch thickness. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.) Cut with floured 1 3/4-inch fluted cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
  • Bake 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • In large bowl, beat 1/2 cup butter, the powdered sugar and vanilla with electric mixer on medium speed until light and fluffy. For each sandwich cookie, spread slightly less than 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Sprinkle crystallized ginger on edges of filling.

Nutrition Facts : Calories 179, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 187 mg

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 egg, slightly beaten
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger

GINGERSNAP ICE CREAM SANDWICHES

Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 4 ice cream sandwiches

Number Of Ingredients 11



Gingersnap Ice Cream Sandwiches image

Steps:

  • Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
  • Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.

2 ounces (4 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons unsulfured molasses
1 large egg yolk
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1/4 teaspoon ground allspice
3 tablespoons sanding sugar, for sprinkling (optional)
1 pint butter-pecan ice cream, softened slightly

CHOCOLATE RASPBERRY TART WITH GINGERSNAP CRUST

From "Fine Cooking" magazine. Very good! Looks lovely. This calls for a tart pan, but works in a springform pan as well. Cooking time includes time needed for the ganache to chill.

Provided by Tarbean

Categories     Tarts

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 7



Chocolate Raspberry Tart With Gingersnap Crust image

Steps:

  • Position rack to middle of the oven and heat to 325.
  • Oil sides and bottom of 9 1/2" fluted tart pan with removeable bottom with vegetable oil.
  • In food processor, grind gingersnaps until they are the texture of sand. Transfer to a bowl, add melted butter, working it in by squishing with the hands. Press into sides and bottom of pan. Set in refrigerator for 20 minutes until firm.
  • Bake crust on baking sheet for 15 minutes until fragrant--don't let it get too dark. Cool on rack.
  • Meanwhile, pass 1 cup berries through food mill with fine disk or force threough fine sieve with wooden spoon into medium bowl, about 1/2 cup puree. Discard contents in strainer.
  • Put chocolate in medium bowl. Heat cream until just boiling. Pour hot cream over chocolate, whisk to blend. Stir in raspberry puree and salt. Pour ganache into cooked tart shell.
  • Refrigerate ganache until fairly firm, about 1 hour.
  • Arrange remaining berries on top of ganache, covering whole surface.
  • Chill until completely firm, about 30 minutes.

Nutrition Facts : Calories 392.2, Fat 27.1, SaturatedFat 15.4, Cholesterol 25.4, Sodium 259.2, Carbohydrate 42, Fiber 9, Sugar 9.6, Protein 6.5

40 ginger snaps (1 1/2 cups finely ground)
4 tablespoons unsalted butter, melted
3 1/2 cups fresh raspberries
8 ounces semisweet chocolate, finely chopped or
8 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 pinch salt

GINGERSNAP RASPBERRY SANDWICH COOKIES

Make and share this Gingersnap Raspberry Sandwich Cookies recipe from Food.com.

Provided by MarieRynr

Categories     Dessert

Time 22m

Yield 24 cookies

Number Of Ingredients 10



Gingersnap Raspberry Sandwich Cookies image

Steps:

  • Heat oven to 375*F.
  • Line a baking sheet with parchment paper and set aside.
  • Cream together butter, shortening and 1 cup sugar on medium speed.
  • Sift together flour, soda, cinnamon and ginger.
  • Set aside.
  • Add maple syrup to butter mixture.
  • Beat to combine.
  • Beat in egg until well combined.
  • Slowly add the flower mixture, a little at a time, until well blended.
  • Place remaining cup of sugar in a bowl.
  • Measure 2 tsp.
  • of dough; roll into a ball.
  • Roll dough in sugar and place on cookie sheet.
  • Repeat, placing balls 3 inches apart.
  • Bake until golden, about 12 minutes.
  • Cool on a wire rack.
  • Repeat with remaining cookie dough.
  • Spread about 2 tsp.
  • jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.

Nutrition Facts : Calories 205.1, Fat 6.3, SaturatedFat 3, Cholesterol 19, Sodium 139.9, Carbohydrate 36.3, Fiber 0.5, Sugar 25.2, Protein 1.4

8 tablespoons butter, room temp
1/4 cup shortening
2 cups sugar
2 cups 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

GINGERSNAP-RASPBERRY SANDWICHES

Categories     Cookies     Sandwich     Bake     Raspberry

Yield Makes 2 dozen

Number Of Ingredients 10



Gingersnap-Raspberry Sandwiches image

Steps:

  • Position rack in center of oven, and preheat oven to 375°F. Line a baking sheet with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, shortening, and 1 cup sugar on medium speed. In a bowl, sift together the flour, baking soda, cinnamon, and ginger.
  • Add maple syrup to butter mixture; beat to combine. Beat in egg until well combined. Reduce speed to low; slowly add the reserved flour mixture, a little at a time, until well blended.
  • Place remaining cup sugar in a bowl. Measure 2 teaspoons dough; roll into a ball. Roll dough in sugar; transfer to prepared baking sheet. Repeat, spacing balls 3 inches apart. Bake until golden, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Form and bake the remaining dough.
  • Spread about 2 teaspoons jam over half of the cookies; place a second cookie on top of jam-covered ones, making sandwiches. Filled cookies are best eaten the same day; unfilled cookies can be stored in an airtight container at room temperature up to 1 week.

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

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