Preheat oven to 350°.

COOKIES:

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.

DRIZZLE:

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.

SANDWICH COOKIE FILLING:

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.