Preheat oven to 375F (190C) and position rack in center.

Line a baking sheet with parchment paper.

In an electric mixer bowl with the paddle attachment, cream together butter, shortening, and 1 cup of sugar on medium speed.

In a separate bowl, sift together flour, baking soda, cinnamon, and ginger.

Add maple syrup to the butter mixture and beat until combined.

Beat in the egg until well combined.

Reduce the mixer speed to low and slowly add the flour mixture, a little at a time, until well blended.

Place the remaining 1 cup of sugar in a separate bowl.

Measure 2 teaspoons of dough and roll it into a ball.

Roll the dough ball in the sugar.

Transfer the sugared dough ball to the prepared baking sheet.

Repeat with the remaining dough, spacing the balls 3 inches apart.

Bake for about 12 minutes, or until golden brown, rotating the baking sheet halfway through.

Transfer the cookies to a wire rack to cool completely.

Spread about 2 teaspoons of raspberry jam over half of the cookies.

Place a second cookie on top of the jam-covered cookie to make a sandwich.

Serve immediately for best results. Unfilled cookies can be stored in an airtight container for up to 1 week.