Ingredients (~3 dozen cookies)
For the Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 + 2 tbsp cups granulated sugar
- 1 large egg + 1 large egg yolk (or 2 small eggs)
- 1 1/2 tsp vanilla extract
- 6 Tbsp molasses (1/4 cup + 2 Tbsp)
- 3 cups all-purpose flour
- 3 tsp baking soda
- 2 1/4 tsp ground ginger
- 3/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cloves (a large pinch)
- 1/8 tsp freshly grated nutmeg (a large pinch)
For the Hot Cocoa Icing & Topping
- 1 1/2 cups powdered sugar
- 4 1/2 Tbsp unsweetened cocoa powder
- 7 1/2 Tbsp heavy whipping cream (~1/2 cup)
- 2 1/4 tsp vanilla extract
- Cold water (as needed)
- Vanilla marshmallow bits (like Jet-Puffed Bits)
Make the Dough and Bake
Preheat your oven to ~350°F. Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream the butter and sugar on medium speed for ~2 minutes until fluffy.
Add the egg, egg yolk, vanilla, and molasses. Mix for ~1 minute.
In a separate bowl, whisk together the flour, baking soda, ginger, salt, cinnamon, cloves, and nutmeg.
Add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just incorporated each time. Do not overmix.
Use a cookie scoop to place dough balls onto the prepared baking sheets.
Bake for ~10 minutes.
Immediate Step: As soon as you pull the pan from the oven, use the bottom of a shot glass or a round measuring spoon to slowly press a well into the center of each hot cookie.
Let the cookies cool on the baking sheet for ~5 minutes before transferring to a wire rack to cool completely.
Make the Icing and Assemble
Sift the powdered sugar and cocoa powder into a bowl to remove lumps.
Whisk in the heavy whipping cream and vanilla until smooth.
If the icing is too thick to spread, add cold water (1 tsp at a time) until it has the consistency of chocolate mousse or Cool Whip.
Spoon a dollop of icing into the well of each cooled cookie. Use the back of a spoon to swirl it evenly.
Immediately sprinkle the marshmallow bits on top of the wet icing.
Let the cookies sit at room temperature for a few hours so the icing can firm up before stacking or storing.
Hot Cocoa & Marshmallow Molasses Spice Cookies
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter softened
- 1 + 2 tbsp cups granulated sugar
- 1 large egg + 1 large egg yolk or 2 small eggs
- 1 1/2 tsp vanilla extract
- 6 Tbsp molasses 1/4 cup + 2 Tbsp
- 3 cups all-purpose flour
- 3 tsp baking soda
- 2 1/4 tsp ground ginger
- 3/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/8 tsp ground cloves a large pinch
- 1/8 tsp freshly grated nutmeg a large pinch
For the Hot Cocoa Icing & Topping
- 1 1/2 cups powdered sugar
- 4 1/2 Tbsp unsweetened cocoa powder
- 7 1/2 Tbsp heavy whipping cream ~1/2 cup
- 2 1/4 tsp vanilla extract
- Cold water as needed
- Vanilla marshmallow bits like Jet-Puffed Bits
Instructions
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream butter and sugar for 2 minutes until fluffy.
- Add egg, egg yolk, vanilla, and molasses. Mix for 1 minute.
- Whisk dry ingredients in separate bowl.
- Add dry ingredients to wet mixture in three batches, mixing on low speed.
- Scoop dough onto baking sheets.
- Bake 10 minutes.
- Immediately press a well into center of each hot cookie.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack.
- Sift powdered sugar and cocoa powder together.
- Whisk in cream and vanilla until smooth.
- Add cold water if icing is too thick.
- Spoon icing into cookie wells and swirl.
- Sprinkle marshmallow bits on top.
- Let cookies sit at room temperature until icing firms up.
