Marshmallow Ginger Cookies are soft, chewy ginger cookies filled with marshmallow fluff for a gooey surprise in each bite! They start with my homemade ginger cookies, which you will love on their own. Then, I added homemade marshmallow fluff to each cookie for a delicious blend of sweet and spice (and everything nice😉) in one cookie!

Baked Marshmallow Ginger Cookies.

Ingredients & Substitutions

Ginger: Look for ground ginger to use in the cookies. If using fresh ginger, you will need about a tablespoon of fresh for each 1/4-1/2 teaspoon of ground.

Molasses: The molasses in the cookies is unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, which can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it. 

Marshmallow Fluff: Marshmallow Fluff, also known as marshmallow creme, is a sweet and gooey spreadable concoction that tastes like marshmallows, but isn’t made with them! I also use it in my Ginger Sandwich Cookies and Fluffernutter cookies which are both SO GOOD!

Adding Marshmallow Fluff to a Ginger Cookie Disc.

Can I Use Marshmallows Instead Of Marshmallow Fluff?

If you only have marshmallows on hand (no marshmallow fluff), they can work in a pinch. You can add 4-5 miniature marshmallows to the center of each cookie before baking.

Can I Make Marshmallow Stuffed Ginger Cookies Ahead Of Time?

Yes, you can definitely prepare the dough balls ahead of time and then store them until you’re ready to bake them. First, assemble the dough balls. Set them onto a baking sheet lined with parchment paper and place them into the freezer for an hour or two. Once solid, store the dough balls in a freezer-safe container for up to 2-3 months. When you’re ready to bake the cookies, simply add a few additional minutes to the baking time.

Hands Pulling Apart a Marshmallow Ginger Cookie.

How To Store Marshmallow Stuffed Ginger Cookies

Once baked and cooled, store cookies in an airtight container at room temperature for optimum freshness. Use parchment paper or wax paper between layers of cookies if needed. They will last up to 5 days. You can also freeze the baked cookies for up to 3 months.

Baked Marshmallow Ginger Cookies on Parchment Paper from Overhead.

Marshmallow Stuffed Ginger Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Marshmallow Stuffed Ginger Cookies are soft, chewy ginger cookies filled with marshmallow fluff for a gooey surprise in each bite! They start with my homemade ginger cookies, which you will love on their own. Then, I added homemade marshmallow fluff to each cookie for a delicious blend of sweet and spice (and everything nice) in one cookie!


  • 2 ¼ cups (281 g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • 1 large egg, room temperature
  • ¼ cup (84 g) molasses
  • 1 cup marshmallow fluff, or marshmallow creme


  • 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 brown sugar until light and fluffy.
  • Beat in the egg, followed by the molasses.
  • Gradually add the prepared dry ingredients into the molasses mixture. Mix until the ingredients are well combined and no lumps remain.
  • Using a 2-tablespoon cookie scoop, drop dough portions onto the lined baking sheets. Gently flatten each dough ball into a flat disk shape approximately 3 inches in diameter.
  • Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. Alternatively, you can pipe dollops of fluff using a piping bag.
  • Fold the dough up around the marshmallow fluff, ensuring the fluff is completely covered, and form a ball. Place each formed ball on the lined baking sheets.
  • Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
  • Let the cookies rest for 10-15 minutes before serving.


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What the Test Kitchen had to say about this recipe:


Ginger cookies are my favorite, especially the soft and chewy kind. This cookie is extra chewy with the addition of marshmallow. I love how each bite is a different experience. This is a definite must-add to your cookie-baking list!


I love our soft ginger cookie, so I was excited about this recipe! The cookies are really good with the gooey marshmallow fluff, but I do like the cookies on their own a tad more…


This was really good! I love a good soft molasses ginger cookie, and the marshmallow fluff inside complements it so perfectly!


The ginger flavor and aroma shine through so beautifully in this soft cookie! Each bite is well worth it!


The flavors here are a perfect match! The soft cookie and fluff marshmallow are such a good combination!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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