These soft and chewy gingerbread cookies are thick, cozy, and packed with warm spice. Rolled in ginger-cinnamon-clove sugar and baked until just set, they stay tender and bakery-style every time.

The final, showstopping assembly of the Chocolate Croissant Marshmallow Cake — filled with marshmallow crème pockets, coated in ganache, and topped with toasted mini marshmallows.

A rich, custardy croissant chocolate bread pudding baked into a soft cake. This is Episode 1 of my Croissant Chocolate Marshmallow Cake series — and it’s incredible all on its own or as the base of the full cake.