Marshmallow Ginger Cookies

Marshmallow Ginger Cookies are soft, chewy ginger cookies filled with marshmallow fluff for a gooey surprise in each bite! They start with my homemade ginger cookies, which you will love on their own. Then, I added homemade marshmallow fluff to each cookie for a delicious blend of sweet and spice (and everything nice😉) in one cookie!

Ingredients & Substitutions

Ginger: Look for ground ginger to use in the cookies. If using fresh ginger, you will need about a tablespoon of fresh for each 1/4-1/2 teaspoon of ground.

Molasses: The molasses in the cookies is unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, which can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it. 

How To Store Marshmallow Stuffed Ginger Cookies

Once baked and cooled, store cookies in an airtight container at room temperature for optimum freshness. Use parchment paper or wax paper between layers of cookies if needed. They will last up to 5 days. You can also freeze the baked cookies for up to 3 months.

Ingredients

▢2 ¼ cups (281 g) all-purpose flour▢1 teaspoon baking powder▢2 teaspoons ground ginger▢1 teaspoon ground cinnamon▢½ teaspoon ground cloves▢¼ teaspoon kosher salt▢¾ cup (1 ½ sticks / 170 g) unsalted butter, softened▢1 cup (200 g) light brown sugar, packed▢1 large egg, room temperature▢¼ cup (84 g) molasses▢1 cup marshmallow fluff, or marshmallow creme

Instructions

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, mix butter and brown sugar until light and fluffy.

Beat in the egg, followed by the molasses.

Gradually add the prepared dry ingredients into the molasses mixture. Mix until the ingredients are well combined and no lumps remain.

Using a 2-tablespoon cookie scoop, drop dough portions onto the lined baking sheets. Gently flatten each dough ball into a flat disk shape approximately 3 inches in diameter.

Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. Alternatively, you can pipe dollops of fluff using a piping bag.

Fold the dough up around the marshmallow fluff, ensuring the fluff is completely covered, and form a ball. Place each formed ball on the lined baking sheets.