Gingersnap Ornament Cookie Sandwich Recipes

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GINGERSNAP CREAM SANDWICHES



Gingersnap Cream Sandwiches image

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

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

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

GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

GINGERSNAP SANDWICH COOKIES WITH LEMON BUTTERCREAM FROSTING



Gingersnap Sandwich Cookies with Lemon Buttercream Frosting image

Enjoy these light and fluffy gingered flavored sandwich cookies - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 34

Number Of Ingredients 16

1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup molasses
1/4 cup cold water
2 1/2 cups Gold Medal™ all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 cups powdered sugar
1/2 cup butter, softened
2 teaspoons grated lemon peel
3 to 4 teaspoons lemon juice
3 to 4 teaspoons milk

Steps:

  • In large bowl, beat 1/2 cup butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canapé cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
  • Bake 9 to 12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspoon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 16 g, TransFat 0 g

GINGERSNAP ORNAMENT COOKIE SANDWICH



Gingersnap Ornament Cookie Sandwich image

Provided by Wanna Make This?

Categories     dessert

Time 1h30m

Yield 9 sandwich cookies

Number Of Ingredients 5

1 pound white chocolate, chopped
2 tablespoons coconut oil
1 teaspoon ground cardamom
1 teaspoon natural food dye powder (any color you like), optional
18 gingerbread cookies, store-bought dough or your favorite recipe, cut out with a 2 1/2-to 3-inch ornament-shaped cookie cutter

Steps:

  • For the cardamom white chocolate coating: Melt the white chocolate and coconut oil in the microwave. Stir in the ground cardamom. Set aside at room temperature until needed.
  • To assemble: Transfer half of the melted chocolate to a small piping bag and snip the tip so that the opening is about 1/4-inch-wide (or fit the bag with a 1/4-inch tip).
  • Line a baking sheet with parchment paper. Place half of the cookies upside down on the prepared baking sheet. Pipe a circle of the white chocolate in the middle of the cookies. Sandwich with the remaining cookies and press very gently together. Freeze for 15 minutes to set.
  • Make sure the white chocolate is smooth and melted by reheating if necessary. Dip half of the cookie sandwich in the remaining white chocolate and allow the excess to drip off.
  • Place the dipped cookie sandwich back on the baking sheet and freeze for 15 minutes to set.
  • Brush the white chocolate with the colored powder if using. Keep refrigerated until ready to serve.

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