Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Molasses Spice Cookies With Toasted Marshmallow Recipe
    Lost? Site Map

    Molasses Spice Cookies With Toasted Marshmallow

    Molasses Spice Cookies With Toasted Marshmallow. Photo by spicyperspective

    1/1 Photo of Molasses Spice Cookies With Toasted Marshmallow

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    spicyperspective's Note:

    This is a truly wonderful spice cookie recipe. More tender than gingerbread and lighter than a molasses cookie, it is a grand platform for holiday cut-outs! In this case, I used marshmallow fluff as the topping, then toasted it under the broiler. Unique and delicious!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    large c ...

    Units: US | Metric


    1. 1
      Mix the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
    2. 2
      Beat the butter and sugar together with an electric mixer. Add the rest of the wet ingredients while it mixing.
    3. 3
      Then scrape the bowl and add the flour mixture a little at a time.
    4. 4
      Once the dough has come together, divide it onto two pieces of plastic wrap. Wrap the dough into two disks and refrigerate for at least 30 minutes.
    5. 5
      Remove one disk from the fridge. Flour a work surface and roll it out to between 1/8 -1/4 inch thick. Cut out the cookies as close together as possible. Use a spatula to transfer the cookies to parchment paper-lined cookie sheets. The dough is fragile, so if you lose an appendage, gently press it back together. Remember, fragile dough = light tender cookies.
    6. 6
      Gather the leftover dough and repeat. Try to get as many cookies cut out of two rolls on each disk. The more you gather and re-roll, the tougher the dough gets!
    7. 7
      Bake for 10-15 minutes. Allow to cool. Raise the oven rack to the highest position and turn on the broiler.
    8. 8
      Using a piping bag, or a freezer bag with the corner cut off, spread the marshmallow fluff over each cookie. The goal is to get a smooth layer about a 1/3 the thickness of the cookie. If you add too little is will get bumpy when you toast it, and if you add too much, it will run off. I used about a tablespoon per puppy cookie.
    9. 9
      The marshmallow fluff will smooth out after a minute or two. To create the effect of an ear, place one more dollop of fluff on the head, right before you place the cookies under the broiler.
    10. 10
      Toast the cookies under the broiler for about 30 seconds. DO NOT take your eyes off them! Marshmallow fluff burns fast! Once the come out, quickly add the eyes to your puppies!

    Ratings & Reviews:


    Nutritional Facts for Molasses Spice Cookies With Toasted Marshmallow

    Serving Size: 1 (1085 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 175.3
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.7 g
    Cholesterol 24.0 mg
    Sodium 82.4 mg
    Total Carbohydrate 29.1 g
    Dietary Fiber 0.3 g
    Sugars 16.0 g
    Protein 1.7 g

    The following items or measurements are not included:


    Ideas from


    Over 475,000 Recipes Network of Sites