JET-PUFFED Marshmallow Creme Gingerbread Cookies

Name: JET-PUFFED Marshmallow Creme Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/4 cups all-purpose flour; 3/4 tsp. baking soda; 3/4 cup (1-1/2 sticks) butter, softened; 1/2 cup brown sugar, packed; 1 Tbsp. ground ginger; 1 Tbsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. ground nutmeg; dash ground black pepper; 1/2 tsp. salt; 1 large egg; 1/2 cup unsulfured molasses; 1 jar (7 oz.) JET-PUFFED Marshmallow Creme

Servings: persons

3-1/4 cups all-purpose flour
3/4 tsp. baking soda
3/4 cup (1-1/2 sticks) butter, softened
1/2 cup brown sugar, packed
1 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
dash ground black pepper
1/2 tsp. salt
1 large egg
1/2 cup unsulfured molasses
1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1
In a large bowl, sift together flour, baking soda, and spices.
2
Set aside.
3
Cream the butter.
4
Add sugar and beat until fluffy.
5
Mix in eggs and molasses.
6
Gradually add the flour mixture (You may need to work it with your hands to incorporate the last bit of flour.)
7
Divide dough in thirds; wrap each third in plastic.
8
Chill for at least 1 hour or overnight.
9
Before rolling out, let sit at room temperature for 5-10 minutes.
10
Heat oven to 350.
11
Place a dough third on a large piece of lightly floured parchment paper or wax paper.
12
Using a rolling pin, roll dough 1/8 inch thick.
13
Refrigerate again for 5-10 minutes to make it easier to cut out the cookies.
14
Use a four-inch gingerbread man cookie cutter to cut the dough.
15
With a small plastic drinking straw (1/4 inch diameter) poke holes in half of the cookies where the buttons and eyes are commonly found on a gingerbread cookie.
16
Transfer to ungreased baking sheets.
17
Bake until crisp but not darkened, 6 to 8 minutes.
18
Remove from oven.
19
Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.
20
Spread the marshmallow creme on the backs of the cookies with the holes in them, making sure the creme gets into the button and eye holes.
21
Make a sandwich by placing the cookies with the holes in them on top of the cookies without.
22
Enjoy!

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3-1/4 cups all-purpose flour, 3/4 tsp. baking soda, 3/4 cup (1-1/2 sticks) butter, softened, 1/2 cup brown sugar, packed, and more.

Yes, JET-PUFFED Marshmallow Creme Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!