The best of both worlds, these Gingersnap S'mores give you that gooey, chocolately, campfire feel with all the spices of our favorite holiday cookie.
What Makes A Great S'more
There are 3 main ingredients that make a S'more, but there are a million possibilities for taking your creation from good to great.
The Best Cookie for S'mores
A traditional s'more is made with a graham cracker cookie. I say, why get stuck on that!? This gingersnap recipe is unbelievably good on it's own, that pairing it with chocolate and marshmallow only make it better. Don't stop here, try your other favorite cookies to switch it up. I use the gingersnaps to make this typical campground go-to into a special holiday treat. However, I like to switch it up. Try Coconut Macaroons as well for a more chewy and Almond Joy Type flavor.
The Best Chocolate for Making S'mores
The basic rule of chocolate: If you're going to use chocolate, use good chocolate. I prefer the Lindt brand of dark chocolates. Dark chocolate is dairy free and vegan by default and adds a hint of bitterness that accents the spices in the cookie. Go for something in the 70% range to keep the balance of sweet and bitter. But above all else, choose something that you love. I like sea salt in my chocolate and so even when looking for something that fits this recipe, my personal preference leads the way. I've chosen a few flavors here that I think will be a fantastic pairing for your Gingersnap S'mores. Remember to get enough chocolate for everyone! Check out the links here and take your s'mores to the next level:
My Favorite Vegan Marshmallow
Marshmallows are the third and final ingredient to making S'mores. These days we can find a vegan marshmallow in almost any health or gourmet market.
What Makes Marshmallows Not Vegan
The thing that makes traditional marshmallows not vegan is the use of gelatin. It's easy to stay away from the obvious meat choices at the market (chicken, hamburger meat, etc...). But a lot of the time we don't know about these trickier "hidden meat" items. Gelatin is made from the boiled bones, skin and tendons of animals. Luckily, all over the world, there is another gelatin alternative called "agar agar". The US and Europe have been slower to adopt this because of the heavy by-products from the meat industry. However, many Asian countries have been using agar agar as a gelling agent for decades. This is why often I will look in the Asian markets for gummy candies and marshmallows (always read the ingredient label). Try these Vegan Marshmallows for your S'mores:
Top Secret Tips for the Best Gingersnap S'mores!
- Have all of your ingredients ready and your chocolate broken into the right size pieces. If doing for a party, I will have bowls of the chocolate squares already done and separated into different flavors.
- Think of your fire. If doing over an outdoor firepit or in a fireplace, make sure that you have a good amount of coals built up and not just the hottest, biggest flames. The coals will let your marshmallow get really warm and gooey before charring. I love the char, but it is the warmth of the marshmallow that will help melt the chocolate.
- If you don't have an outdoor firepit, try one of these fun table top versions.
- I always place the chocolate on my bottom cookie and let it sit towards the edge of the firepit (or in the oven after it's turned off) so that it warms slightly. This way once the marshmallow is done, the whole thing is the perfect level of melt where the chocolate stays soft, but isn't liquid.
- Soak your Wooden Skewers overnight (or for at least 3 hours) before you begin. This makes sure that the sticks don't burn along with the marshmallow, allowing you to leave them in the hot fire and coals longer. Then, just place in the firepit when you're done for easy clean up.
- Cookie Sheets
- Wire Rack for cooling
- Microplane Grater for perfect ginger
To Make the Gingersnaps
- 2 cups AP Flour
- 2 teaspoon Baking Soda
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Cloves
- ¾ teaspoon Cinnamon
- ½ teaspoon Kosher Salt
- ¾ cup Vegan Butter
- 1 ¼ cups Brown Sugar packed tightly
- ¼ cup Molasses
- 2 tablespoon Grated Fresh Ginger
- 3 tablespoon JUST Egg or equivalent in Egg Replacer
- 1 cup Granulated Sugar for Rolling
For the S'mores
- 3 dozen Gingersnap Cookies
- 1 pack Dandies Jumbo Marshmallows at least 18 pieces
- 18 pieces Dark Chocolate
Make Your Gingersnaps Ahead of Time
- Preheat oven to 350f
- Mix all of your dry ingredients together in a small bowl. The flour, baking soda, pepper, cloves, cinnamon, and salt. Set aside.
- In a stand mixer with a paddle attachment, beat the butter, brown sugar, molasses and ginger on medium-high speed until light and fluffy.
- Turn down the speed to slow and mix in the vegan egg.
- Slowly start adding the dry ingredients to the mixer, scraping down the sides as you need to, until the mixure forms a cohesive dough. Do not overmix!
- Turn off mixer and remove the dough. Form into a ball and wrap in plastic wrap.
- Place in the refrigerator for 40 minutes. Meanwhile, pour the granulated sugar into a bowl.
- Remove the dough and roll into golf ball size balls and then roll in the sugar.
- Place the cookie balls on a parchment lined cookie sheet about 2-inches apart from each other.
- Bake for approximately 15 minutes, or until the top starts to look crackled and the edges are firm. The cookies may still be slightly soft when first pulled from the oven.
To Make Each S'more
- Turn one gingersnap upside down and place a square of chocolate in it's center. Set aside, preferably in a warm area near the fire.
- Place a marshmallow on a bamboo skewer and hold it close to the coals of the fire to warm and then briefly into the flame to broil.
- When the marshmallow is to your liking, remove from the fire and place on top of the square of chocolate and cookie. Using a second cookie, push down on the marshmallow while removing the stick. You should be left with a gooey, chocolately, gingersnap s'more. Eat and Enjoy!