Old-Fashioned Soft Molasses Jam Jams

1

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

2

Beat in the egg and molasses until the mixture is smooth and glossy.

3

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.

4

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

5

Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes to firm up.

6

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7

On a lightly floured surface, roll out the dough to approximately 1/4-inch thickness.

8

Cut circles using a 2.5-inch round cookie cutter and place them on the prepared baking sheets, spacing them 1 inch apart.

9

Bake for 8-10 minutes, or until the edges are just set but the centers remain soft to the touch.

10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11

Once fully cooled, spread about a tablespoon of raspberry jam onto the flat side of half the cookies.

12

Top with the remaining cookies to create sandwiches and serve immediately or store in an airtight container to soften further.

Ingredients