
I was at Whole Foods the other morning picking up breakfast when I wandered—purely by accident—over to the fresh cookies bar. Whoops. I did a quick sweep to see what looked good and found these soft, sugar-topped gingersnaps. One thing led to another and ten of them ended up in my shopping bag.
That set me on a mission: small dessert sandwiches—specifically butterscotch and toasted marshmallow gingersnap sandwiches. They’re quick to assemble and absolutely delicious, so I wanted to share the simple recipe.
If you prefer, you can bake fresh gingersnaps at home. I like a soft, chewy style for these sandwiches. If you’re short on time, store-bought cookies work perfectly well—no shame in taking a shortcut.


These sandwich treats need only a few ingredients and a couple of minutes to assemble:

