Easy Stuffed Gingerbread Cookies are one of our favorite Christmas and holiday cookies. The delicious cookie, creamy filling and decorating are so much fun! The possibilities are endless!
I have an entire bag full of cookie cutters just to make these cookies! Around here we have dollar stores, even though so many things cost more than a dollar, and they have lots of them!
We used to have so much fun decorating these cookies when my son was small. Some years our decorating was definitely better than others but we always had a blast making them and eating them was truly the best part of all!
These Easy Stuffed Gingerbread Cookies will be a hit at your house too!
If you are looking to celebrate Valentine’s Day please have a look at these cookies, our Heart Stuffed Ginger Cookies which are definitely worth a look!
Ingredients in Christmas Stuffed Gingerbread Cookies
Cookies
- flour
- cocoa
- cinnamon
- ginger
- allspice
- cloves
- baking powder
- baking soda
- salt
- molasses
- boiling water
- butter
- sugar
- brown sugar
- egg
- cooking spray
Decoration
- icing tubes
- sprinkles or sparkles
- your favorite candies
Stuffing
- marshmallow cream
- cream cheese
How to make Christmas Stuffed Gingerbread Cookies
In a medium sized bowl combine flour, cocoa, cinnamon, ginger, allspice, cloves, baking powder, baking soda and salt. Set aside.
In a large bowl, using a hand or stand mixer, combine sugars and butter until smooth.
Add egg, water and molasses.
Beat mixture on low until incorporated.
Add flour mixture gradually and continue to blend until combined. Use your hands to mix if necessary.
Divide dough into 2 parts, about the same size.
Place each piece between 2 pieces of parchment paper and roll flat using a rolling pin. The dough should be about ⅛ of an inch thick.
Pile all of the dough on top of each other and place on a baking sheet.
Put dough in the freezer for about 30 minutes. The dough will be much easier to work with.
When Ready to Bake
Preheat your oven to 350 degrees.
Prepare a rimmed baking sheet with tinfoil and cooking spray. Set aside.
At your workstation place one sheet of dough in front of you.
Peel off parchment paper.
Using your cookie cutters cut your dough into your desired shapes. Remember you need 2 of each to make these cookies.
Place cookies on your prepared baking sheet using a spatula.
Take your extra pieces and knead back into a ball.
Roll it flat on parchment paper and refreeze if necessary.
Cut into cookies and place on baking sheets.
Bake for 7-9 minutes.
Cool on your baking sheets.
Place cookies on a wire rack.
Once cookies are cool prepare your stuffing.
Beat cream cheese and marshmallow cream until smooth.
Get together all of the cookies you have that are the same shape and put them into piles.
Next, group your cookies in pairs making sure that within each pair there is a cookie with a nice top surface. Decorating will look better potentially depending on how you are decorating these cookies.
Spread filling on each cookie bottom. Dip your finger in a bowl of really warm or almost hot water to run your finger along the edge of the cookie to smooth the edge if desired. Place matching cookie shape on top.
Gently press together.
Place on a clean baking sheet.
Next you must decorate each cookie with icing.
Serve and enjoy!
Holiday Desserts to Try
Easy Stuffed Gingerbread Cookies
Peanut Butter Cookie Dough Bars
Old Fashioned Peanut Brittle Bites
Grandma’s Chocolate Eggnog Pudding Cake
Grandma’s Chocolate Orange Cake
Holiday Surprise Basket Cookies
Stovetop Raisin Almond Rice Pudding
Holiday Chocolate Stuffed Cookie Cups
Christmas Stuffed Gingerbread Cookies
Equipment
- rimmed baking sheet
Ingredients
Cookies
- 2 ¼ cup all purpose flour
- ¼ cup cocoa
- 1 teaspoon cinnamon, ground
- 1 ¼ teaspoon ginger, ground
- ¾ teaspoon allspice
- ¾ teaspoon cloves, ground
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup molasses
- ¼ cup boiling water
- ½ cup unsalted butter
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 large egg
- cooking spray
Decoration
- icing tubes if desired
- sprinkles or sparkles if desired
- your favorite candy if desired
Stuffing
- 1 cup marshmallow cream
- 1 pkg (8 oz) cream cheese, softened
Instructions
- In a medium sized bowl combine flour, cocoa, cinnamon, ginger, allspice, cloves, baking powder, baking soda and salt. Set aside.
- In a large bowl, using a hand or stand mixer, combine sugars and butter until smooth.
- Add egg, water and molasses.
- Beat mixture on low until incorporated.
- Add flour mixture gradually and continue to blend until combined. Use your hands to mix if necessary.
- Divide dough into 2 parts, about the same size.
- Place each piece between 2 pieces of parchment paper and roll flat using a rolling pin. The dough should be about ⅛ of an inch thick.
- Pile all of the dough on top of each other and place on a baking sheet.
- Put dough in the freezer for about 30 minutes. The dough will be much easier to work with.
- Preheat your oven to 350 degrees.
- Prepare a rimmed baking sheet with tinfoil and cooking spray. Set aside.
- At your workstation place one sheet of dough in front of you.
- Peel off parchment paper.
- Using your cookie cutters cut your dough into your desired shapes. Remember you need 2 of each to make these cookies.
- Place cookies on your prepared baking sheet using a spatula.
- Take your extra pieces and knead back into a ball.
- Roll it flat on parchment paper and refreeze if necessary. Cut into cookies and place on baking sheets.
- Bake for 7-9 minutes.
- Cool on your baking sheets for about 10 minutes.
- Place cookies on a wire rack.
Stuffing
- Once cookies are cool prepare your stuffing.
- In a medium sized bowl beat cream cheese and marshmallow cream until smooth.
Making your Cookies
- Get together all of the cookies you have that are the same shape and put them into piles.
- Next, group your cookies in pairs making sure that within each pair there is a cookie with a nice top surface. Decorating will look better potentially depending on how you are decorating these cookies and who is doing it!
- Spread filling on each cookie bottom. Dip your finger in a bowl of really warm or almost hot water to run your finger along the edge of the cookie to smooth the edge if desired.
- Place matching cookie shape on top.
- Gently press together.
- Place on a clean baking sheet.
- Next you must decorate each cookie with icing. Serve and enjoy!
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