Gingersnap Sandwich Cookies

Gingersnap Sandwich Cookies

Ingredients

1 stick Unsalted Butter, room temp

¼ cup coconut oil

1 ½ cups sugar

2 cups All-Purpose Flour

2 tsp Baking Soda

1 tsp Cinnamon

1 tbs Ground Ginger

¼ cup Maple Syrup

1 Large Egg, beaten

1 jar Lighthouse Keeper’s Cinnamon & Spice Cranberry Apple Jam

Instructions:

Preheat oven to 375 and line a baking sheet with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, coconut oil, and 1 cup of sugar on med speed. 

In another bowl, sift together flour, baking soda, cinnamon and ginger.

Add maple syrup and egg to the butter mixture, mix until well combined. Reduce speed to low and gradually add flour mixture and mix until well combined. 

In a small bowl, add the additional ½ cup of sugar. Begin rolling out 1 TBS sized balls of dough and roll them in the sugar.

 Place the dough on the baking sheet about 3” apart, and baked at 375F until golden, about 11-12 mins.

Allow cookies to cool on a wire rack. Once cooled, spread about 2tsp of jam on one half of the cookies and top with the second half of the cookies.

Makes 16 sets of sandwich cookies.