Stuffed Gingerbread Cookies
Forget everything you know about dry, crunchy holiday cookies—these stuffed gingerbread men are a soft, spiced revelation.
By sandwiching my chewy gingerbread dough with my silky brown sugar Swiss meringue buttercream, we’re going to turn a classic tradition into a gourmet bakery experience.
Ready to meet your new favorite holiday obsession?
When you pull a tray of these spiced cookies out of the oven, you aren't just participating in a holiday tradition; you’re actually following in the footsteps of royalty. Did you know that the first recorded "Gingerbread Man" was actually commissioned by Queen Elizabeth I? She famously had her royal bakers create cookies that looked like the visiting dignitaries and members of her court, complete with little edible waistcoats and hats. While my Snazy Sweets gingerbread men aren't modeled after dukes or duchesses, I like to think they carry that same sense of whimsy and "wow-factor" that once impressed the royal court of England.
Gingerbread itself has traveled thousands of miles to get to your kitchen today. It originally arrived in Europe in the 11th century, brought back by crusaders from the Middle East. Back then, it was so precious and expensive that it was often used as a form of medicine to settle an upset stomach! Eventually, it became the star of "Gingerbread Fairs" across France and Germany, where the cookies were decorated with real gold leaf. While we’ve swapped the gold leaf for a silky white chocolate piping and some festive sprinkles, the "precious" nature of these cookies remains the same.
At many farmers markets, I often get asked how my gingerbread has such a distinct, deep color and a texture that is soft but still holds its shape. The secret lies in two specific ingredients: Molasses and Spices. Unlike a standard sugar cookie, gingerbread relies on the acidity of molasses to react with the baking soda. This creates a tiny bit of "lift" and that signature chewy bite.
But the real magic happens during the 24-hour “flavor sleep.” As I mention in the instructions, chilling this dough isn't optional if you want a professional result. During those 24 hours in the fridge, a process called enzymatic browning begins. The flour fully hydrates, absorbing the moisture from the eggs and molasses, which provides a deeper flavor and makes rolling out your dough ten times easier. More importantly, the ginger, clove, and cinnamon have time to "bloom." If you’ve ever had a cookie that tasted "flat," it’s likely because the dough was baked immediately. Patience is what transforms a simple cookie into a Snazy Sweets masterpiece.
While a classic gingerbread man is great, I’ve always felt they could be just a little bit more "snazy." That’s where the Brown Sugar Swiss Meringue Buttercream comes in. Most gingerbread recipes use a hard royal icing, which looks pretty but doesn't add much in the way of flavor. By sandwiching two cookies together with a cloud-like, toasted-sugar frosting, we turn a simple snack into a gourmet dessert.
This recipe has become a staple at my farmers markets because it offers a surprise—people expect a crunchy cookie, but they get a soft, decadent, cream-filled experience instead. Whether you’re making these for a cookie swap or just a cozy night in, you’re about to discover why these little men have been a hit for over 500 years, and how I turned them into a best-seller at every holiday event I bring them to.
Ingredients
Dough
435 grams All-Purpose Flour
12 grams Baking Soda
4 grams Salt
5 grams Ground Ginger
3g grams Ground Cinnamon
1 gram Ground Clove
226 grams Butter, Unsalted
260 grams Light Brown Sugar
1 Large Egg
113 grams Molasses
6 grams Vanilla Extract (or Paste)
Filling/Decorating
White Chocolate
Sprinkles of Choice
Tools
Piping Bags
Gingerbread Man Cookie Cutter
Rolling Pin
Sheet Pan
Parchment Paper
Instructions
Phase 1: The Creaming Method
Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
Cream the Butter & Sugar: In a stand mixer, beat the softened butter and brown sugar on medium speed for 2–4 minutes.
Pro-Tip: Make sure your butter is truly soft, not cold! Using room-temperature butter and eggs ensures the mixture aerates properly and doesn't "split" or clump.
The Liquid Ingredients: Add the room-temperature eggs, vanilla, and molasses. Mix until combined.
Don't Panic: Because of the high moisture content in the molasses and eggs, the mixture might look slightly curdled or "suspicious" at this stage. This is totally normal! It will pull together once the dry ingredients are added.
Phase 2: The Dough
Incorporate the Dry: Turn your mixer to Low and slowly add the flour mixture. Mix only until the last streaks of flour disappear.
The Consistency: The dough will be very soft and somewhat tacky to the touch. This is exactly what we want for a tender cookie.
The "Flavor Sleep" (The Chill): Wrap the dough tightly in plastic wrap and press it into a flat disk. Refrigerate for at least 2 hours, but for the best results, let it age for 24 hours.
Bakery Secret: A 24-hour chill allows the flour to fully hydrate and the spices to bloom, resulting in a deeper color and a much more intense gingerbread flavor.
Phase 3: Rolling & Baking
Prep: Preheat your oven to 375°F and line your baking sheets with parchment paper.
Roll & Cut: On a lightly floured surface, roll the chilled dough to 1/4-inch thickness. Use your favorite gingerbread man cutter to punch out shapes.
Bake: Bake for 10-12 minutes (depending on the size of your cutter). The edges should be set, but the centers should still look slightly soft.
Note: These cookie spread a lot, give them plenty of space to spread on your baking pan.
Cool: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Phase 4: Filling & Decorating
Prep the Buttercream: Transfer your Brown Sugar Swiss Meringue Buttercream to a piping bag.
Pro-Tip: If you aren't experienced with piping, put your bag in a tall glass and fold the edges over the rim. It makes filling the bag mess-free and much easier to handle!
The Sandwich: Flip one cooled gingerbread man upside down. Pipe a generous swirl of buttercream onto the back, then gently press a second cookie on top to create the sandwich.
Melt the Detail: In a microwave-safe bowl, melt a small amount of white chocolate in 30-second intervals until smooth. Transfer to a small piping bag and snip the tiniest bit off the tip.
Add the Personality: Draw a cute face, little buttons, or "mitten" details on your gingerbread man. While the chocolate is still wet, feel free to add festive sprinkles for an extra pop of color.
Note: Decorating is completely optional! These cookies are rich and delicious on their own, but the white chocolate adds that signature "bakery" look that makes them perfect for gifting.
Pro Baking Tips!
Storage Secret:
Because of the buttercream filling, these cookies are best stored in an airtight container at room temperature up to 3 days, or in the fridge up to 10 days. If pulling them out of the fridge, for the best texture, let them sit at room temperature for 15 minutes before serving so the buttercream softens up!
Different Fillings:
Brown Sugar Swiss Meringue Buttercream can easily be swapped out for your favorite filling or frosting! You can also enjoy these cookie without a filling or decoration and they taste great on their own!
No Cookie Cutter? No Problem!
These can be enjoyed in any shape you have on hand. If you don’t have any cookie cutters you can take a small bowl or a glass from your cupboard and punch out shapes to bake that way.
