Lazy Gingerbread Cookies


Lazy Gingerbread Cookies
Recipe Type: Dessert
Cuisine: One pot Meals
Author: Sarah
Prep time:
Total time:
Serves: 2
Description Pan fried cookies
  • 7 1⁄2 oz gingerbread cake mix (see notes)
  • 1⁄4 c diced candied ginger
  • 1 T egg powder
  • 1 T butter powder
  • 2 T vegetable oil (2 packets)
  • 1⁄4 c water
  1. At home:
  2. Bag the dry ingredients into a quart freezer bag, tuck the oil packets with it.
  3. In camp:
  4. Add 1 Tablespoon of the oil and 1/4 cup cool water to the bag. Seal tightly and knead gently till it is mixed.
  5. Heat a non-stick wide pot or frypan lid over a medium flame, add in half of the remaining of oil, heat through. Drop the batter in gently, either in small drops or one large “scone” like lump.
  6. Cook till browned, lowering the heat if needed, for about 5 minutes. Drizzle the remaining oil on top and flip. Cook till browned, about 3 to 5 minutes.
We used a 14 1/2 ounce box of Betty Crocker brand Gingerbread mix, found with the cake mixes. We split the box in half, using a digital kitchen scale for accuracy.[br]Egg powder:[br]Butter powder:[br]Candied ginger can be found at great prices in bulk bins and at Trader Joe’s with the dried fruit.[br]