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Gingersnap S’mores

Gingersnap S’mores
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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!

Gingersnap S’mores

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

Gingersnap S’mores


  • 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


  1. Preheat oven to 350˚F.
  2. Beat together 1 cup of Swerve sugar substitute, Heinen’s organic brown sugar and butter using a stand or hand mixer. Beat until fluffy.
  3. Add the molasses and egg and beat until well combined.
  4. Add the baking soda, cinnamon, cloves, ginger, salt and all-purpose flour. Beat until combined.
  5. 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.
  6. Bake the cookies for 15 minutes, until the tops are slightly cracked. Let cool.
  7. When the cookies are cool, melt Heinen’s milk chocolate baking chips in a microwave-safe bowl. Set aside.
  8. 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.
  9. 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.

Gingersnap S’mores

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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