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Pamela’s Spicy Ginger Cookies & Snaps

1 bag Pamela’s Wheat Free Bread Mix (Do not use yeast packet!)
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon dry mustard
1 teaspoon baking soda
1-3/4 sticks cup unsalted butter or margarine (14 Tablespoons)
3/4 cup brown sugar
1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies
1 egg (or egg replacer for 1 egg, prepared)
1/2 teaspoon vanilla

Use heavy duty stand mixer, dough is heavy

In a medium bowl, combine Pamela’s Wheat Free Bread Mix with salt, baking soda, spices and mustard. Whisk together thoroughly. Do not use the yeast packet in this recipe.

In the bowl of a stand mixer, cream butter or margarine with sugar. Add egg, mix to incorporate. Add molasses mix to incorporate. Add vanilla Add dry ingredients, mix to incorporate. Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread.

Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela's Cookie Icing (recipe below) made with Pamela’s Vanilla Frosting Mix.

Not crispy enough? Cookies can be re-baked for a crispier snap. Put baked and cooled cookies back in preheated 350° oven for an additional 5 to 10 minutes.

Pamela's Cookie Icing

Mix one bag of Pamela’s Vanilla Frosting Mix with up to 3 Tablespoons water. For fun colors, add wet or dry food coloring*. When using liquid food coloring*, reduce water to 2 Tablespoons, add more water if needed for desired consistency. Use dry food coloring* for the brightest colors. Icing will harden when dry.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.