Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling

Average Rating 5 from 4 ratings

Your family will find this softer version of the classic gingersnap cookie irresistible!  Minced crystallized ginger is added to the batter for extra ginger flavor and a simple confectioners’ sugar drizzle with browned butter and ground ginger adds a special touch to the cookie. The spiced cream cheese and marshmallow filling version makes for a great holiday cookie! 2012 Recipe Contest “Praiseworthy” Recipe by Barbara E.

For the 2012 Recipe Contest, we decided to add Pamela’s comments about the winning recipes. About this recipe Pamela said: “These Gingersnaps are perfection! Soft and chewy, with the perfect amount of spice and crystallized ginger makes these our favorite cookie of the year! We loved the crackly look of surface texture and the versatility of these cookies alone, frosted or used as a sandwich cookie.” See all the 2012 winning recipes.

Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling

Yield: 28 cookies with drizzle, or 14 sandwich cookies

Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling


  • 2 cups Pamela's Baking & Pancake Mix
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/8 (scant) tsp ground cloves
  • ¼ cup finely minced crystallized ginger
  • ⅔ cup granulated sugar, plus ¼ cup for coating
  • ⅓ 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
  • Drizzle:
  • 2½ TBSP unsalted butter
  • ¾ cup confectioners' sugar
  • 1/8 tsp ground ginger
  • 4 tsp water
  • Sandwich Cookie Filling:
  • ¼ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ½ tsp ground cinnamon
  • ¼ 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


Preheat oven to 350°.


Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together Baking & Pancake Mix, baking powder, baking soda, salt, cinnamon, ground ginger, cloves and crystallized ginger. In a mixer, cream ⅔ cup sugar and butter. Add molasses and egg and mix. Gradually add dry ingredients, mixing on low speed until combined.

Set bowl in freezer for 10 minutes to chill dough. After dough chills, form 28 balls 1-inch in diameter. Place ¼ cup of sugar in a saucer and roll balls in sugar (this step is optional). Place balls 2 inches apart on baking sheets. Bake 12 to 13 minutes. Remove from oven and let cookies set on sheets for 5 minutes, and then transfer to wire racks. Cool completely.


In a small saucepan, cook butter over medium heat until light brown, then pour into a small bowl. Stir in confectioners' sugar and ginger and mix until blended. Add water and beat until smooth. Drizzle over cookies.


In a small bowl, beat butter and cream cheese until light and fluffy using an electric mixer. Add cinnamon, ginger and cloves; beat to incorporate. Add marshmallow crème and mix until blended. On flat side of half the batch of cookies, spoon a heaping tablespoon of filling, and then cover filling with remaining cookies, flat side onto the filling (crinkles on the outside). Store cookies covered in the refrigerator.

© Pamela's Products, Inc.

7 Reviews or Comments for Soft Gingersnap Cookies with Browned Butter Drizzle or Marshmallow Cream Filling

  1. Danny November 28, 2014 at 8:06 am #

    are these cookies supposed to be flattened before baking?

    • Pamelas Customer Service December 2, 2014 at 9:02 am #

      The cookies should flatten on their own during baking & cooling.
      Denise, Customer Service

  2. dgc December 21, 2014 at 7:34 pm #

    These cookies were easy to make and absolutely wonderful.

    Recipe Rating: 5
  3. Mary Pond February 21, 2015 at 9:00 am #

    Best Soft Gingersnap Cookie recipe I have tried!
    Comes out looking great, no need to smash. Color –
    Beautiful. Texture excellence with the tastest soft
    center! Flavors are wonderful! We found the cookies
    Perfect just plain!
    So I can’t comment on drizzle or filling.

  4. Monica October 25, 2015 at 8:24 pm #

    I made these cookies for me and my husband and we ate them all in less than a day! They are addicting and delicious. I used dried ginger instead of crystalized ginger since I didn’t have any and it added a very nice rich warm flavor. I didn’t have the ingredients to make the frosting or the drizzle but they were fantastic just on their own. I will make these again soon!

    Recipe Rating: 5
  5. Jan December 19, 2015 at 7:39 pm #

    Fantastic gingersnap cookies! Better that any store-bought brand, gluten-free or regular. Even better as sandwich cookies with filling of 8 oz cream cheese mixed with a jar of Trader Joe’s Pumpkin Butter.

    Recipe Rating: 5
  6. Linda February 1, 2017 at 12:52 pm #

    Love them! Easy to make and very tasty! I didn’t have any crystallized ginger but they were good without.

    Recipe Rating: 5

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