Recipe courtesy of Roger Mooking
Snappy Ginger Cookies
1 hr 13 min
30 min
24 cookies
1 hr 13 min
30 min
24 cookies


  • 1/3 cup sugar
  • 1/3 cup butter, at room temperature
  • 1 tablespoon corn syrup
  • 1/3 cup all-purpose flour
  • 1/4 cup finely chopped almonds
  • 1/4 cup finely chopped pecans
  • 1 tablespoon, plus 1 teaspoon finely chopped crystallized ginger
  • 2 1/2 tablespoons whole milk
  • Creamy Cranberry Filling, recipe follows
Creamy Cranberry Filling:
  • 1/4 cup cream cheese
  •  2 tablespoons 35-percent whipping cream
  •  1/4 cup dried cranberries, chopped


Using a whisk, cream the sugar and butter together 1 minute. Add the corn syrup and mix well. Add the flour, almonds, pecans, and ginger until evenly mixed. Stir in the milk and combine until smooth. Place in refrigerator for 30 minutes. 

Preheat the oven to 350 degrees F. 

Remove the batter from the refrigerator and dollop onto a parchment-lined baking tray in 1 teaspoon-size balls. They will spread about 4 times their width, so leave enough room between the dough balls. 

Bake 13 minutes, or until flat and browned. They will puff up half way through baking and then settle down flat near the end of the baking time where they will begin browning. 

Remove from the oven and allow to cool completely on paper towels. Be careful they are delicate. 

Repeat until the batter is gone. 

To assemble: Very delicately cover 12 of the cookies with a little of the Creamy Cranberry Filling. Place another cookie on top of the cream cheese filling to make a sandwich. They are delicate, so pick them up and eat them with care.

Creamy Cranberry Filling:

Using a whisk, whip the cream cheese 1 minute or until soft and airy. Add the cream and whisk until well combined. Fold in the dried cranberries. 


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