Gingersnap Cream Sandwiches

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

Ingredients

Ingredients

Cookies

1
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2
cup butter, softened
1
egg, slightly beaten

Filling

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

Directions

Directions

  • 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.
  • 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.
  • 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.
  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
179
% Daily Value
Total Fat
8g
0%
Saturated Fat
5g
0%
Sodium
187mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
0g
0%
Protein
1g
1%
% 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.