Cookies · Requires cooking· Gluten-free

Soft Ginger Sandwich Cookies

Name: Soft Ginger Sandwich Cookies
Prep time: 30 min
Cook time: 18 min
Yield: 6 servings
Ingredients: 150 g Gluten-free 1:1 baking flour blend (with xanthan gum); 30 g Unsalted butter; 84 g Allulose; 50 g Whole egg, without shell; 25 g Skim milk; 4 g Double-acting baking powder; 3 g Ground ginger; 1 g Ground cinnamon; 100 g Reduced-fat cream cheese (Neufchatel); 140 g Plain nonfat Greek yogurt; 5 g Vanilla extract; 1 g Iodized salt

Soft ginger-spice cookies sandwich a generous tangy vanilla cream-cheese filling.

HANDS-ON30 minutes

COOK18 minutes

REST / SET30 min dough chill · 45 min cool · 30 min chill

MAKES6 sandwich cookies

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)150g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Unsalted butter30g unsalted butter, softened
Grams of Unsalted butterg
Allulose84g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell50g beaten whole egg, without shells
Grams of Whole egg, without shellg
Skim milk25g skim milk
Grams of Skim milkg
Double-acting baking powder4g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Ground ginger3g ground ginger
Grams of Ground gingerg
Ground cinnamon1g ground cinnamon
Grams of Ground cinnamong
Reduced-fat cream cheese (Neufchatel)100g plain reduced-fat block cream cheese, softened
Grams of Reduced-fat cream cheese (Neufchatel)g
Plain nonfat Greek yogurt140g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Vanilla extract5g vanilla extract, divided
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F and line a baking sheet. Mix the soft butter with 70 g of the allulose, then stir in the egg, milk and 2.5 g of the vanilla.
02
Stir in the flour, baking powder, ginger, cinnamon and salt until evenly moistened. Cover and refrigerate for 30 minutes so the gluten-free flour hydrates and the dough firms.
03
Divide into twice as many equal portions as selected servings. Place well apart on the tray and use baking paper to flatten into rounds about 1 cm thick; keep sizes similar so they pair neatly.
04
Bake for 14–20 minutes until the cookies are lightly colored at the edges and set in the middle. Cool on the tray for 15 minutes, then on a rack until completely cold.
05
Mix the cream cheese, yogurt, remaining allulose and vanilla into a thick filling. Chill for 30 minutes if loose.
06
Pair the cookies by size, divide all the filling between the lower halves and add the tops. One generous sandwich is a dessert portion; refrigerate until serving.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

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This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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30 min prepCooked

Soft Ginger Sandwich Cookies

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A note from our kitchen

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