Whiskey Ginger Marshmallow Cookies How-To
Blogger Amy Erickson of bakes up a mean batch of whiskey-flavored holiday ginger marshmallow cookies.
These fun cookies take your basic holiday cookie to the next level. Sweet and spicy gingerbread gets piled high with melty marshmallows and drips in rich, sassy Kentucky whiskey molasses. They’re the perfect combination of flavor, fun and cheer!
Bake the cookies according to package directions. About three minutes before they’re done, take them out and top them with a small handful of mini marshmallows.
Put them back into the oven for the last couple of minutes, just until the marshmallows start to melt.
Then mix the molasses with the whiskey. Set it aside.
Top the cookies with a drizzle of the boozy molasses.
They will set up a bit over time, but eating them warm and gooey is fantastic!
About Amy Erickson of Oh Bite It!
For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.