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Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling

www.pamelasproducts.com
  • minutes
  • Serves 28

INGREDIENTS

2 cups

Pamela's Baking & Pancake Mix

1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

salt

1 tsp

ground cinnamon

1 tsp

ground ginger

1/8

(scant) tsp ground cloves

1/4 cup

finely minced crystallized ginger

2/3 cup

granulated sugar, plus ¼ cup for coating

1/3 cup

unsalted butter, softened

3 tbsp

molasses

1

egg

Note: you can use 2 tsp pumpkin pie spice in place of cinnamon, ginger and cloves

2 1/2 tbsp

unsalted butter

3/4 cup

confectioners' sugar

1/8 tsp

ground ginger

4 tsp

water

1/4 cup

unsalted butter, softened

4 oz

cream cheese, softened

1/2 tsp

ground cinnamon

1/4 tsp

ground ginger

1/8

(scant) tsp ground cloves

1

jar (7-ounce) gluten-free toasted or regular marshmallow crème

Note: you can use ¾ tsp pumpkin pie spice in place of cinnamon, ginger and cloves