Are s’mores just for summertime? I think not.
If y’all have been following this blog for a while you know that I’m a ‘s’mores all the year round’ kind of girl. Let the record speak for itself:
Pretty soon, I’m going to run out of S’mores flavored things to bake. But not today. Today, I’ve got one more.
I’ve known that I wanted to make homemade s’mores for a while. As much as I love all the flavors of s’mores, I don’t like eating them with store-bought graham crackers. It’s a texture thing. I was pretty sure I could do better with a cracker that I made by myself, with a more pleasant texture. While I was planning out all I would make for the 12 Days of Christmas series, I thought of them again. I tried to think of how I could make them ‘Christmasey’. This is what I came out with.
Basically, I’ve taken a standard graham cracker recipe and added some spices to the dough that remind me of the holidays: cinnamon, ginger cloves and nutmeg. I cut them into squares just to give them the traditional s’mores look, but you can cut them into whatever shapes you like. (Gingerbread man shaped s’mores would be really cute). These aren’t as crunchy as store-bought graham crackers, but personally I prefer them that way.
When they have a tiny bit of chew, biting into the s’more doesn’t make it ooze all over the place, which can get messy with melted chocolate and marshmallow. It’s also a really, really tasty spice cookie all by itself. We’re just going to enhance that by adding the other 2 components.
Here’s the thing. I said in my last post that I understood why going to the trouble of making marshmallows from scratch may SEEM unnecessary and extra. I also said that I had found another use for them besides adding them to hot chocolate. I am not exaggerating when I say that that second use was a revelation.
A gingerbread spiced graham cracker sandwiching melted chocolate AND a melted, gooey gingerbread spiced marshmallow?
Y’all. I wasn’t prepared. I really wasn’t. That first bite was all of the things. Every single one of them. I’m pretty sure my eyes rolled back in my head. This is one of the best ideas I’ve ever had and I’m so pumped to share it here at the holidays. Making marshmallows from scratch is worth it, if for no other reason than this: Holiday Spiced S’mores.
DAY 6: HOLIDAY SPICE S’MORES
Holiday Spice S'mores
Recipe Adapted from Bake From Scratch
For Graham Crackers
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 2 tablespoons honey
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- Cinnamon sugar, for sprinkling
- Your choice of chocolate (For assembly)
(For Marshmallows: See recipe Here, or purchase seasonal gingerbread flavored marshmallows from store)
In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the vanilla extract.
In a small bowl combine the flour with the spices, salt and baking soda, stirring together with a fork. Add the flour mixture to the butter mixture in 1 cup increments, mixing just until combined.
Shape dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour, preferably overnight.
Sprinkle a clean work surface with powdered sugar. Divide dough into quarters, keeping 3 in the fridge while you work with one. Roll dough to ⅛-inch thick. Use a cookie cutter to cut into roughly 2 inch squares. Use a chopstick to punch a hole through the center of the squares, then remove to a baking sheet you’ve lined with parchment paper.
Preheat the oven to 350 degrees Fahrenheit. Refrigerate the cut out cookie dough for 10 minutes. Sprinkle tops with cinnamon sugar.
Bake in the oven on the middle rack until just golden brown, about 9-10 minutes. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.
To assemble the s’mores, place a square of chocolate and a marshmallow on one of the crackers. Microwave for about 5-10 seconds, until they just begin to melt. Press another graham cracker on top.
(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)