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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.

Molasses Marshmallow Cookies from Zestuous

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.

5 from 1 vote

Molasses Marshmallow Sandwiches

It’s just not the holidays without gingerbread or molasses cookies. These are sandwiched with homemade marshmallow fluff.
Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 15 minutes
Servings: 22


Molasses Cookies

  • 3/4 cup Crisco shortening
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1/4 cup molasses
  • 2 1/4 cup all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • course sugar

Marshmallow Fluff

  • 6 tbsp water
  • 1 envelope unflavored gelatin
  • ¾ cup granulated sugar
  • 1/3 cup light corn syrup
  • 1 tsp vanilla



  • In a large mixing bowl, combine the shortening and brown sugar until smooth. Add the egg and molasses and beat until fluffy.
  • In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.
  • Combine the wet and dry ingredients until fully incorporated. Chill for 3 hours or overnight.
  • Heat oven to 350F degrees.
  • Shape the cookies into 1-inch balls. You should end up with 48 cookies.
  • Dip one side of each ball in the coarse sugar. Place the cookies sugar side up on a silpat-lined cookie sheet. Space them 2 inches apart.
  • Bake for 12-15 minutes and cool on a wire rack.

Marshmallow Fluff

  • Put 3 tablespoons of water in the bowl of your stand mixer. Sprinkle the gelatin on top.
    cooking sugar to 240F degrees.
  • 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.
    whipping marshmallow fluff.
  • Using the whisk attachment beat on high speed for 12 minutes. During the last 30 seconds, add the vanilla.
    marshmallow fluff on molasses cookies.


  • 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.


The cookie recipe was originally from the Crisco website. 


Calories: 203kcalCarbohydrates: 33gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 7mgSodium: 138mgPotassium: 88mgFiber: 0.4gSugar: 23gVitamin A: 11IUVitamin C: 0.004mgCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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Recipe Rating


  1. The marshmallow fluff in the center is a real surprise! I love that it is homemade too…The individually wrapped treats are a darling. Love the awesome idea! Thanks.