Happy National Gingersnap Day! In honor of this day, I’m spotlighting gingersnap cookies–a heavenly creation of crunch, spice, and chew. Their origin lies in England and Germany, but how did the name come about? Do gingersnaps snap? I’m convinced there is a faint sounding snap when you break them in half. Perhaps they are named for the “snappy” ginger flavor. Either way, these cookies have some enlightening health benefits due to the ginger content (which of course, gives us more reason to eat them at any given time of day)
Fit For Two’s Five Ginger Health Facts:
- Helps digest fatty foods and break down proteins
- Can treat motion sickness
- Can reduce inflammation caused by arthritis
- Stimulates the circulation of blood
- Is a natural decongestant and antihistamine
Thinly Sliced Cucumber boasts delicious gingersnap-raspberry sandwiches that would make a great dessert to bring to 4th of July BBQs, keeping you patriotic with red raspberry filling.
Gingersnap Raspberry Sandwiches
Makes: 2 dozen sandwiches
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 12 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- ¼ cup molasses
- 1 large egg
- 1 cup granulated sugar, for rolling
- 1 cup raspberry jam
1. Preheat oven to 375º. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
3. In a large bowl, cream the butter and brown sugar with an electric mixer on medium-high speed. Beat in the maple syrup. Add the egg and beat until well combined. Reduce the mixer to low and add the flour mixture in 3 additions, beating well between each addition.
4. Place the granulated sugar in shallow bowl. Measure out 1 tablespoon of dough and form into a ball. Roll the dough in the sugar and place on one of the prepared baking sheets. Space each ball about 3-inches apart. Repeat until both sheets are full.
5. Bake for about 12 minutes or until the cookies are golden brown, rotating the sheets once in the middle of the baking time (the sheet on the bottom switches places with the sheet on the top).
6. Place the cookies on a wire rack to cool. Repeat the process with the remaining dough.
7. When the cookies are cool, spread half with roughly 2 teaspoons of jam. Place a second cookie on the top and press lightly.
8. Serve and enjoy!
Photo Credit: Thinly Sliced Cucumber