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Molasses Spice Cookies with Toasted Marshmallow — Fresh homemade recipe photo

Molasses Spice Cookies with Toasted Marshmallow

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I once let these cookies sit on the cookie sheet too long after pulling them from the oven. The marshmallows cooled into hard little domes instead of puffing up like tiny pillows. I learned to pull them at the right moment — when they're still soft enough to reshape — and haven't made that mistake twice.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 35 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies:
  • 1 cup unsalted butter softened
  • ¾ cup dark brown sugar
  • ⅓ cup molasses dark or blackstrap
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt
For the topping:
  • 30 large marshmallows about 4 oz
  • 1 tbsp unsalted butter melted

Method
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside one sheet for the final broiling step.
  2. In a large bowl, beat together the softened butter and brown sugar until light and fluffy, about 2 minutes. Beat in the molasses and then the egg until well combined.
  3. Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl. Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain — don't overmix or your cookies will be tough.
  4. Using an ice cream scoop (or tablespoon), portion out dough balls about 1½ inches wide. Roll them gently between your palms into smooth spheres and place them on the prepared baking sheets, spacing each ball 2 inches apart so they have room to spread slightly.
  5. Bake for 10-12 minutes, until the edges are set but the centers still look soft and puffy. The cookies should feel firm around the outside when lightly pressed in the center — this is crucial because they'll continue cooking as they cool.
  6. While the cookies bake, prepare your broiling station: line a separate baking sheet with parchment paper and brush it lightly with melted butter. This prevents sticking and adds flavor to the marshmallows.
  7. Once the cookies come out of the oven, immediately top each one with 2-3 large marshmallows. Transfer to the broiler and watch carefully — you want golden brown spots on the marshmallows in about 1-2 minutes depending on your oven. If they start getting too dark around the edges, pull them out early; it's better underdone than scorched.
  8. Let the cookies cool for 5 minutes before transferring to a wire rack. They'll firm up as they cool — resist the urge to move them too soon or you'll tear off that beautiful toasted topping.

Nutrition

Calories: 165kcalCarbohydrates: 28gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 95mgPotassium: 75mgFiber: 1gSugar: 14gVitamin A: 8IUCalcium: 25mgIron: 1mg

Notes

Molasses cookies are already a staple in my house, but the toasted marshmallow topping is what convinced me these deserve their own permanent spot in the rotation. The spice blend creates something deeper than cinnamon sugar without being overwhelming. I keep them on hand for after-dinner treats and pack them into lunch boxes when I need something that holds up well.
The trick is watching the marshmallows closely during broiling. You want golden spots, not burnt edges — they'll continue cooking slightly from residual heat once you take them out of the oven. If your broiler runs hot (mine does), move the rack down one position and keep a close eye.

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