Gingersnap S’mores
Leave a Review!
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
Satisfy your holiday sweet tooth with these sandwich cookies that feature a unique combination of winter and summer flavors!
Adorable and nostalgic, this new spin on the classic holiday gingersnap features a filling of chocolate and marshmallows for a little campfire flare in the Midwest cold.
Make a batch of these for a fun dessert option, or keep the cookies, chocolate and marshmallows separate and let family members make their own.
Gingersnap S’mores
- Cook time:
- 15min
- Prep time:
- 15min
- Total time:
- 30min
- Servings:
- 10-12
Ingredients
- 1 1/2 cups Swerve sugar substitute, divided
- 1/2 cup Heinen’s organic brown sugar
- 1 stick Heinen’s unsalted butter, at room temperature
- 2 tsp. baking soda
- 1 tsp. Heinen’s organic ground cinnamon
- 1 tsp. Heinen’s organic ground ginger
- 1 tsp. Heinen’s organic ground cloves
- 1/2 tsp. salt
- 1 egg
- 1/4 cup dark molasses
- 2 cups all-purpose flour
- 2 cups Heinen’s milk chocolate baking chips
- Large marshmallows
Instructions
- Preheat oven to 350˚F.
- Beat together 1 cup of Swerve sugar substitute, Heinen’s organic brown sugar and butter using a stand or hand mixer. Beat until fluffy.
- Add the molasses and egg and beat until well combined.
- Add the baking soda, cinnamon, cloves, ginger, salt and all-purpose flour. Beat until combined.
- Add the remaining cup of swerve sugar substitute to a plate. Roll the dough into 1-inch balls and roll the balls in the plate of sugar before placing on a lined baking sheet.
- Bake the cookies for 15 minutes, until the tops are slightly cracked. Let cool.
- When the cookies are cool, melt Heinen’s milk chocolate baking chips in a microwave-safe bowl. Set aside.
- Place the marshmallows on a baking sheet lined with foil. Place in the oven and turn on the broiler. Broil for a few seconds, until the marshmallows start to brown. Turn off the broiler and remove the marshmallows from the oven.
- Place a marshmallow on half of the finished cookies. Spoon melted chocolate on the other half and sandwich the cookies together to create s’mores.
