Ever find yourself elbow-deep in dough at 11pm the night before a holiday party, bake sale or cookie swap? The season makes ambitious bakers of us all—even the less experienced ones. Luckily Elettra Wiedemann, cookbook author and founder of Impatient Foodie, has your secret weapon this baking season —a mini cookbook called Impatient Cookies that’s brimming with easy cookie recipes. The goal? To make baking and sharing homemade cookies with loved ones that much easier.
“I mean, if someone brought over a bag of store-bought Tate’s delicious, crispy Chocolate Chip Cookies as a present, I would definitely not complain,” says Wiedemann. “But when someone brings over a home baked treat as a gift, there’s just a different sentiment behind it. You appreciate those cookies more, they come with a story and context, made by human hands for you to enjoy.”
The book is broken into chapters – 30-minutes or less, gluten-free cookies, no-bake cookies, international cookies, holiday cookies, and bars and barks – so there is something for everyone. Plus, each recipe was designed to minimize dishes. (Afterall, what good is a ten minute recipe if you end up loading the dishwasher for 20 minutes after you’re done?) Wiedemann, who is admittedly more of a savory-focused cook than a baker (“I find baking quite boring and frustrating!” she confesses), worked with experienced baker Claudia Sidoti to develop the dozens of recipes in the book.
“Claudia taught me so much about how to balance sweetness, manage heat in the oven, melt chocolate properly (and efficiently!), and how to create a cookie recipe from scratch without going insane,” says Wiedemann. “All the tips and tricks she taught me are in Impatient Cookies to share with everyone.”
We loved the eye-catching look of these peanut butter and jelly inspired sandwich cookies and were shocked to learn that making them doesn’t even require turning on the oven. Keep reading to get the recipe.
No-Bake PB&J Pepparkakor Sandwich Cookies
Sweidsh gingerbread, aka pepparkakor, are thin, crunchy, gingery, extra-spicy holiday cookies. “In my opinion, they’re way yummier than the American version of gingerbread, which I often find too sweet and with not enough gingery bite,” says Wiedemann. “Peanut butter, jelly, gingerbread, and raspberries may seem like a weird combo, but it really works.”
- 48 Swedish pepparkakor ginger cookies
- ¼ cup smooth peanut butter
- ¼ cup raspberry jam (seedless is best)
- 1 cup confectioners’ sugar
- 1-2 drops red food coloring
- ½ cup dehydrated raspberries, lightly crushed
1. Line a baking sheet with wax paper or parchment paper.
2. Spread the cookies on a clean work surface. Spread a thin layer of peanut butter on one side of 24 cookies, and then spread a thin layer of jam on one side of the other 24 cookies. Sandwich the cookies together and transfer to the prepared baking sheet.
3. Whisk the confectioners’ sugar with 1-2 tablespoons of water in a small bowl until smooth. Add the food coloring and stir until combined.
4. Using the back of a spoon, drizzle the icing lightly over the cookies, and then sprinkle with the dehydrated raspberries. Let the icing set, about 20 minutes. Makes 2 dozen cookies.