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!
For Amy, life’s too short not to stop and smell the sugar. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.