Gingerbread Man S’mores
- 1h 10mPrep Time
- 12m Cook Time
- 1h Ready In
Gingerbread cookies are sandwiched with bittersweet chocolate and marshmallow-cream cheese frosting, then decorated with red candies. A playful twist on s'mores.
Ingredients
- 591 ml all-purpose flour
- 12.3 ml ground ginger
- 7.39 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml baking soda
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 118 ml dark brown sugar firmly packed
- 1 large egg
- 59.1 ml molasses
- 7.39 ml pure vanilla extract
- 237 ml bittersweet chocolate chips
- 1 cream cheese
- 237 ml marshmallow cream
- Large red nonpareils or red mini candies for decorating
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 427 mg
- Iron: 23.2 mg
- Magnesium: 333 mg
- Phosphorus: 564 mg
- Potassium: 2062 mg
- Zinc: 4.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml all-purpose flour
- 12.3 ml ground ginger
- 7.39 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml baking soda
- 1.23 ml ground cloves
- 1.23 ml kosher salt
- 1 large egg
- 59.1 ml molasses
- 7.39 ml pure vanilla extract
- 237 ml bittersweet chocolate chips
- 1 cream cheese
- 237 ml marshmallow cream
Prepare
- 118 ml unsalted butter, at room temperature
- 118 ml dark brown sugar, firmly packed
- Large red nonpareils or red mini candies, for decorating
Let's Cook
-
Step 1.
In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt; set aside.
-
Step 2.
Using an electric mixer, beat butter and brown sugar in another large bowl until light and fluffy, about 3 minutes. Beat in egg, molasses, and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (dough will be soft).
-
Step 3.
Shape dough into 4 disks, each 1 inch thick. Roll each disk between 2 sheets of parchment paper to ⅛ inch thick. Refrigerate until firm, about 30 minutes.
-
Step 4.
Heat oven to 350°F. Line 2 baking sheets with parchment paper. Using floured 3½-inch gingerbread man cutters, cut out cookies from dough. Place onto prepared sheets, spacing 1 inch apart. Reroll, chill, and cut scraps.
-
Step 5.
Bake, rotating the positions of the baking sheets halfway through, until cookies start to turn golden brown around edges, 10 to 12 minutes. Let cool on baking sheets for 3 minutes, then transfer to a cooling rack to cool completely.
-
Step 6.
Meanwhile, melt chocolate chips in the microwave according to package directions. Spread 1 teaspoon melted chocolate onto the flat side of half the cookies. Place cookies, chocolate side up, onto a baking sheet and refrigerate until just set, about 10 minutes.
-
Step 7.
Using an electric mixer, beat cream cheese and marshmallow cream in a large bowl until fluffy, about 2 minutes. Spread 1 rounded teaspoon marshmallow filling onto the flat side of the remaining cookies. Sandwich with the chocolate-sided cookies and refrigerate until set, about 20 minutes.
-
Step 8.
Transfer remaining marshmallow filling to a piping bag fitted with a writing tip (or a resealable plastic bag with a corner snipped off). Decorate cookies as desired with filling and red nonpareils.