It’s just not the holidays without gingerbread or molasses cookies. I include chewy molasses cookies sprinkled with course sugar in my holiday treat boxes every year, but I make them with a twist.
I can’t take credit for the cookie recipe because I use Criso’s Classic Molasses Cookie recipe. There’s no sense recreating perfection.
The twist however is that I sandwich my cookies with homemade marshmallow fluff. It’s really easy to make and adds a little excitement to the cookies, plus the kids love them.
After they’re sandwiched, I roll the fluff in more course sugar for texture.
- 6 tablespoons water
- 1 envelope unflavored gelatin
- ¾ cup granulated sugar
- 1/3 cup light corn syrup
- 1 tsp. vanilla
- course sugar
Put 3 tablespoons of water in the bowl of your stand mixer. Sprinkle the gelatin on top.
Combine 3/4 cup sugar, corn syrup and 3 tablespoons water in a saucepot. Heat over medium heat until it reaches 238 degrees.
Pour the syrup mixture into the stand mixer bowl over the gelatin.
Using the whisk attachment beat on high speed for 12 minutes. During the last 30 seconds, add the vanilla.
Spoon about a tablespoon of marshmallow fluff on one molasses cookie. Top it with another cookie to make a sandwich, and roll the edges in course sugar.