Lazy Gingerbread Cookies

Lazy Gingerbread Cookies

  • 7¼ ounce gingerbread cake mix (see notes)
  • ¼ cup diced candied ginger
  • 1 Tbsp egg powder
  • 1 Tbsp butter powder
  • 2 T vegetable oil or 2 packets

At home:

Bag the dry ingredients into a quart freezer bag, tuck the oil packets with it.

In camp:

Add 1 Tablespoon of the oil and ¼ cup cool water to the bag. Seal tightly and knead gently till it is mixed.

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.

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.

Serves 2.
We used a 14½ 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.