1 cup powdered sugar, for coating the pan and topping the marshmallows
For the Cookies:
1 cup 2 tablespoons (135 grams) all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
Pinch of cloves
scant 1/4 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable shortening, at room temperature
1/4 cup lightly packed light brown sugar
3 tablespoons molasses
1 large egg yolk
1/2 cup chocolate melted with 1 tablespoon coconut oil
Sprinkles for decorating
Royal icing if you’d like to make more intricate details
To make the marshmallows, Spray an 8×8-inch baking pan with non-stick cooking spray and coat with the powdered sugar. Set aside.
Pour 1/2 cup cold water into the bowl of a stand mixer fit with a whisk attachment. Pour the two gelatin packs over the cold water and let sit for about 10 minutes. If will firm to solid – that’s right.
In a medium saucepan over medium heat, bring sugar, corn syrup, molasses, salt and the remaining cold water to a boil. Stir to dissolve the sugar. Attach a candy thermometer to the side of the pan and bring mixture up to 240 degrees F. There’s no need to stir the mixture, just let it get hot hot hot!
When the sugar is heated to between 240-245 degrees F, turn the mixer with the gelatin and water on low speed. Carefully stream the hot sugar mixture into the bowl as the whisk moves. Be careful not to pour into the whisk and spatter the hot sugar all over the sides of the bowl. Gradually increase the speed of the mixer until you’ve added all of the hot sugar mixture. Beat on high for several minutes until a thick, fluffy, white marshmallow batter has formed… about 8 minutes. You want the whip until the batter holds is shape for several seconds before collapsing. Pour in the vanilla extract and spices and beat for another 2 minutes.
Spread the marshmallow mixture into prepared pan and smooth with a clean, wet spatula to prevent sticking. Top marshmallow with powdered sugar and let set and rest for at least 6 hours, or overnight. Overnight is best.
When set, remove marshmallow from the pan and place on a large cutting board coated with powdered sugar, Use a pizza cutter, coated with non-stick cooking spray to slice marshmallows. Coat the knife blade in a bit of powdered sugar if it begins to stick to the marshmallows during slicing.
To make the cookies, line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
In a medium bowl, use a hand-held electric mixer to beat butter and vegetable shortening until well-combined. Add sugar and beat on high until light and fluffy, about 1 minute. Add molasses and egg yolk and beat until completely incorporated.
Add flour one-third at a time and use a spoon to stir until well-mixed and no streaks of dry flour remain. Roll the dough out 1/4-inch thick between two sheets of parchment paper, slide parchment paper and dough onto a baking sheet or other flat surface, and refrigerate for at least 30 minutes.
Place a rack in the upper third of the oven and preheat your oven to 350°F. Cut out cookies, re-rolling dough between parchment paper as needed. Use a metal spatula to transfer cookies to prepared baking sheet and refrigerate for 15 minutes to allow cookies to firm up so they don’t spread too much in the oven.
Bake for 9 to 11 minutes depending on cookie size, until edges are set. Cool on cookie sheet until cool enough to handle and then transfer to a wire rack to finish cooling.
Once cool, dip half of the cookie in melted chocolate and place a cookie on top of each marshmallow. Add sprinkles or royal icing decorations as you’d like.
Store in an airtight container at room temperature or in the refrigerator for up to 4 days.