I love gingerbread cookies, the spices make them so warming and just taste like the holidays to me. But how do you elevate gingerbread into something even more epic, S’MORES! A little chocolate and marshmallow fluff takes these way over the top. They are cute, festive, and a total crowd pleaser. They take a bit of effort but they are fun to make and nothing is difficult. Make your cookies, spread some melted chocolate, top with fluff, and place another cookie for a sandwich you want to eat. They are messy and you will keep going back for more finger-licking goodness. Already have a gingerbread cookie recipe you love, make those and upgrade them with the s’more action. Don’t want to bake, just buy some of your favorite gingerbread cookies and get semi-homemade-ing. The options are endless!

Gingerbread S’mores

2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
8 Tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup molasses
1 egg yolk
3/4 cup chocolate
1 1/2 teaspoon coconut oil
3/4 cup marshmallow fluff
Optional - sprinkles

- Preheat the oven to 350 and cover 2 baking sheets with parchment paper or silicone baking mats.

- In a medium bowl, combine the flour, salt, baking powder, and spices and whisk until combined, set aside. In a large bowl, cream the butter and sugar together until fluffy, about 2 minutes. Pour in the molasses and egg yolk and beat until combined. Slowly add in the dry ingredients and mix until just combined.

- Spread out cling wrap and drop dough onto the plastic, wrap tightly and form into a disk. Chill in the fridge for at least 1 hour.

- Sprinkle some flour on your rolling surface and roll out the dough to 1/4” thick. Cut into desired shapes, you can cut a design into half of the cookies and place on prepared baking sheets 2” apart.

- Bake for 10 minutes, rotating halfway through baking. Cool on the sheet for about 10 minutes then transfer to a cooling rack.

- Melt the chocolate and coconut oil in the microwave in 30 second increments. Once melted and smooth, spread some chocolate on the underside of each cookie, place chocolate-side up on the baking sheet. Cool until the chocolate is hard.

- Spread some marshmallow fluff on the bottom of one cookie and then top with a top cookie. Place on sheet and add sprinkles if you choose.

- Store in an airtight container in the fridge.

Let’s start with the gingerbread cookies. This is a basic cookie that you should totally have in your holiday cookie repertoire. Dry ingredients in a bowl, butter and sugar in another with egg yolk and molasses in the wings.

Cream that butter and sugar together, which means it is light in color and fluffy.

Egg yolk and molasses in, spray your measuring cup with a little oil so it slides out easily.

All mixed together and looking gorgeous.

Slowly add in the flour and mix until just combined. That is your dough, you will definitely smell Christmas from this bowl.

Dough turned out onto some cling wrap, this really needs to chill because the molasses makes it so sticky, you need to help it be easier to roll out.

Wrap it tightly and form into a disk-ish shape and chill in the fridge at least 1 hour.

Flour is your friend and I like to work in two batches because it warms up quickly and is harder to roll.

A tip to help roll your dough out is to sprinkle the top with flour and place a piece of parchment paper on top and roll with the rolling pin, it reduces the mess greatly!