JET-PUFFED Marshmallow Creme Gingerbread Cookies

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

flour, baking soda, butter, brown sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg, ground black pepper, salt, egg, unsulfured molasses, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/jet-puffed-marshmallow-creme-gingerbread-cookies-170877.aspx (may not work)

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