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Marshmallow Stuffed Molasses Cookies

5 from 4 reviews

Introducing Santa’s new fav cookie: marshmallow stuffed molasses cookies AKA a soft and chewy spiced molasses cookies stuffed with a gooey, toasty marshmallow. Everyone will love these festive cookies all holiday season long!

Introducing Santa’s new fav cookie: marshmallow stuffed molasses cookies AKA a soft and chewy spiced molasses cookies stuffed with a gooey, toasty marshmallow. Everyone will love these festive cookies all holiday season long!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Units:
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 30 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup Countryside Creamery Unsalted Butter, softened
  • 3/4 cup Simply Nature Organic Light Brown Sugar
  • 1/3 cup Baker’s Corner Original Molasses
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 1/3 cups Baker’s Corner All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons Stomemill Ground Cinnamon, separated
  • 2 teaspoons Stonemill Ground Ginger
  • 1/2 teaspoon Stonemill Ground Cloves
  • 1/4 teaspoon Stonemill Ground Nuteg
  • 1/2 teaspoon salt
  • 3/4 cup Simply Nature Organic Cane Sugar
  • 16 Baker’s Corner Marshmallows (regular size)

Instructions

  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
  2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
  3. Add the molasses and vanilla extract and mix until combined.
  4. Add the egg. Beat well.
  5. In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
  6. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
  7. In a small bowl combine the cane sugar and remaining 2 teaspoons of Stonemill Ground Cinnamon to make cinnamon sugar. Set aside.
  8. Use a medium size cookie scoop to scoop out a cookie. The dough will be soft and slightly sticky. Flatten out the dough in your palm and place a marshmallow in the center. Fold the dough up around the edges to form it into a ball.
  9. Roll the cookies in cinnamon sugar and place two inches apart onto the prepared cookie sheets.
  10. Bake for 11 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!

Keywords: molasses cookies, marshmallow molasses cookies, christmas cookies