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