These Gingersnap Jam Jams pack serious flavor with cinnamon, ginger and a touch of maple syrup.
The ginger gives that warm, spicy kick we all crave in winter cookies. Cinnamon adds depth without overpowering. And the maple syrup brings a subtle sweetness that complements the raspberry jam perfectly. My grandmother’s recipe called for molasses, but I swapped in maple syrup because that’s what I had on hand. No regrets! The combination tastes like Christmas morning. These three ingredients work together beautifully, creating layers of flavor in every bite.
I use a cookie scoop to portion my cookies. Every cookie comes out the same size, which means they bake evenly. No more guessing or eyeballing portions. Just scoop, release, done. It saves time and keeps things consistent.
Fill your Gingersnap Jam Jams right before you serve them.
Trust me on this! The jam will make the cookies soggy if they sit too long. I learned that the hard way with my first batch. Keep the baked cookies in an airtight container and the jam separate. When company arrives, assembly takes maybe five minutes. Your cookies stay crisp, the jam stays fresh, and everyone gets the perfect texture contrast. It’s worth the extra step!
Thanks so much for being here! Sharing these recipes with you truly makes my day. If you enjoyed reading this post, I’d be so grateful if you’d share it with someone who loves to bake. Leave a comment and tell me if you try these Jam Jams – I want to hear all about it! Better yet, bake a batch with someone you love. These moments in the kitchen together are what it’s all about. Happy baking, friends!
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1 cup granulated sugar
- ½ cup solid margarine, cut into pieces, at room temperature [not the spreadable variety]
- ¼ cup vegetable shortening
- 1 large egg
- ¼ cup maple syrup
- ½ sugar, for rolling the gingersnaps
Instructions
- Line 2 baking sheets with parchment paper; set aside.
- Sift together flour, baking soda, cinnamon and ginger.
- In the bowl of your electric mixer using the paddle attachment, beat sugar with butter and shortening on medium speed until light and fluffy; 2 - 3 minutes.
- Beat in egg and maple syrup until light and fluffy.
- With the mixer on low, gradually add the flour mixture, beating just until well incorporated.
- Form dough into 1” balls.
- Place ½ cup of sugar in a small bowl then roll each ball of dough in sugar to coat.
- Transfer cookies to prepared baking sheets, spacing evenly - about 2” apart.
- Bake for 13 minutes until golden brown, rotating baking sheet halfway through baking.
- Transfer to a wire rack to cool.
- Fill with jam just before serving.
Notes
THE LOVE: Give your cookies lots of room to spread out properly. If you place them too close to the edge of the baking sheet, they’ll end up with a flat side.
