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Gingersnap Cream Sandwiches

Betty Crocker Kitchens
Updated Dec 17, 2013
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Treat your guests with these gingersnap cream sandwiches that are made using Betty Crocker® cookie mix – a tasty dessert.

Gingersnap Cream Sandwiches

  • Prep Time 1 hr 10 min
  • Total 1 hr 20 min
  • Servings 28
  • Ingredients 7
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Ingredients

Cookies

Filling

  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped crystallized ginger

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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

179 Calories
8g Total Fat
1g Protein
25g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
179
Total Fat
8g
0%
Saturated Fat
5g
0%
Sodium
187mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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