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Special occasions deserve to go with the perfect meal

Ginger Snaps

imagen receta
  • 15 min + 2 hr

  • 15 minutes

  • Easy

  • 24 - 30



1 ½ cups P.A.N. Pre-cooked Yellow Corn Flour

1 ¼ cups almond flour

¾ cup powdered sugar

14 tablespoons (1 stick + 6 tablespoons)

1 egg

2 tablespoons dark molasses

½ teaspoon vanilla extract

2 teaspoons ground ginger

½ teaspoon salt 


  1. In an electric mixer, cream the sugar and butter until thoroughly combined. Add the vanilla extract and the egg.
  2. Gradually add the P.A.N. Pre-cooked Yellow Corn Flour,  almond flour and salt. Add the ground ginger and blend briefly until the dough is thoroughly combined and compact.
  3. Divide the dough into two equal-sized portions and wrap them in wax paper or plastic wrap and refrigerate for two hours.
  4. Preheat the oven to 355ºF and cover a baking tray with wax paper. Set aside.
  5. Remove the dough from the refrigerator and shape into small balls, approximately 1 inch in diameter. Arrange the cookies on the tray so there is sufficient space between each one.
  6. Bake for 12-15 minutes until the edges are slightly golden.