Description
Sweet molasses magic meets gooey marshmallow goodness in these irresistible homemade cookies. Warm spices and rich molasses create a delightful treat that melts in your mouth, inviting you to savor each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 1/3 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/3 cup molasses
- 1 egg
Spices and Seasoning:
- 4 teaspoons ground cinnamon, divided
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Additional Ingredients:
- 2 teaspoons vanilla extract
- 3/4 cup cane sugar
- 16 regular-sized marshmallows
Instructions
- Preheat oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
- Cream butter and brown sugar in a stand mixer until the mixture becomes airy and pale, approximately 2 minutes.
- Incorporate molasses and vanilla extract, mixing thoroughly. Add egg and blend until smooth.
- Sift together flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a separate mixing bowl.
- Gradually fold dry ingredients into wet mixture, stirring until fully integrated and creating a uniform dough.
- Create cinnamon sugar mixture by combining cane sugar and remaining cinnamon in a small dish.
- Use a cookie scoop to portion dough, flatten each portion, and strategically place a marshmallow in the center. Carefully encase marshmallow by folding dough around it to form a complete sphere.
- Generously roll each dough ball in cinnamon sugar coating, positioning them with sufficient spacing on prepared baking sheets.
- Bake for 11 minutes, watching for puffy, crinkled edges and a slightly gooey center. Transfer to wire rack and allow complete cooling before serving.
Notes
- Freeze marshmallows for 10-15 minutes before stuffing to prevent them from melting too quickly during baking.
- Swap wheat flour with a 1:1 gluten-free baking blend to make these cookies celiac-friendly.
- Adjust ground spices according to personal preference, reducing or increasing quantities for a milder or more robust flavor profile.
- Prepare cookie dough balls and refrigerate up to 24 hours before baking to develop deeper molasses and spice flavors.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 138 kcal
- Sugar: 13 g
- Sodium: 78 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 1.4 g
- Cholesterol: 18 mg