Description
Soft, chewy, and full of warm spices, these molasses cookies are made even more irresistible with a gooey marshmallow center. A perfect treat for the holiday season or any time you need a little extra sweetness.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 24 large marshmallows (cut in half for smaller portions)
- Granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and egg, mixing well.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
- Roll the dough into 1-inch balls and flatten slightly with your palms.
- Place half a marshmallow in the center of each dough ball and wrap the dough around the marshmallow, sealing it completely.
- Roll the cookie dough balls in granulated sugar before placing them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden and the cookies have spread slightly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, add a dash of vanilla extract to the dough.
- You can substitute the marshmallows with chocolate or caramel for a different twist.
- These cookies are best eaten within a couple of days, as the marshmallows inside may harden over time.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes