Ingredients
Method
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, mix butter and light brown sugar until light and fluffy.
- Beat in the egg, followed by the molasses.
Notes
- For the perfect chewy texture, avoid overmixing the dough once the flour is added. Mix just until combined.
- Ensure your butter and egg are at room temperature for a smooth, cohesive dough that creams together beautifully.
- If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes. This makes it easier to roll and stuff the marshmallows. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your butter and egg are at room temperature for a smooth, cohesive dough that creams together beautifully.
- If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes. This makes it easier to roll and stuff the marshmallows. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.