You guys know what a sucker I am for a drop cookie. They’re so easy and always delish! We have been baking and devouring our MAPLE MARSHMALLOW GINGERBREAD COOKIES which would be perfect for your Thanksgiving or your Christmas (Santa would love them!).
Now, in full transparency, the first few times I baked these, I did not include the marshmallows but my teenage son insisted that I add them to one batch and from there, we never looked back. You can omit them if you’d like (they were still delish!), but they’re even more special with the marshmallows included.
Bonus, we use gluten-free flour to keep these g-free too.
This week, you should make a batch and enjoy it with a cozy fire and your favorite people. Enjoy!
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Maple Marshmallow Gingerbread Cookies
- Prep Time: about an hour and 10 minutes
- Cook Time: 8 minutes
- Total Time: about an hour and a half
- Yield: about 2 dozen cookies 1x
Description
You guys know what a sucker I am for a drop cookie. They’re so easy and always delish! We have been baking and devouring our MAPLE MARSHMALLOW GINGERBREAD COOKIES which would be perfect for your Thanksgiving or your Christmas (Santa would love them!).
Bonus, we use gluten-free flour to keep these g-free too.
Ingredients
- ½ cup butter, softened
- ½ cup light brown sugar
- ½ cup maple syrup
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon pumpkin pie spice
- 1 cup of mini marshmallows
Instructions
- Preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper (for easy clean up) or lightly spray with cooking spray. Set aside.
- In a mixing bowl, beat your butter and brown sugar until nice and creamy. Next, beat in your maple syrup. Set aside.
- In a second mixing bowl, whisk together your flour, baking soda, ginger and pumpkin pie spice. Slowly beat this mixture into your maple mixture. Do not over mix. Stir in your mini marshmallows.
- Once your dough is combined, cover and refrigerate about an hour (so it’s easier to roll into balls).
- After an hour, roll out your dough into balls (a little smaller than golf ball size) and place on prepared baking sheet.
- Pop in the oven and bake about 8 minutes. Remove from oven and enjoy warm or room temp (or later, with a dollop of frosting!).
Notes
We love Namaste gluten-free flour.
Amy T says
Do the marshmallows melt into the cookie? I don’t love biting into marshmallows but melted marshmallows are fine. Thanks!
Mix and Match Mama says
They do!!
Debbie K. says
I think I just found my cookie exchange recipe! I’ll give you credit of course…thanks for sharing! I wasn’t finding anything I wanted to make this year.
Mix and Match Mama says
Enjoy!!!! xx
KathyW says
Did anyone find that the dough was crumbly and didn’t hold together?? I might have been a bit short on the maple syrup but added a little whiskey to compensate. Is something like egg or something missing in this recipe? What went wrong 🙁
Mix and Match Mama says
Hi Kathy! What type of flour did you use? I went back and checked my notes from this recipe and then from the original version (this is a mix and match) from 2018 to see if I ran into this same problem, but I do not have it noted. This is an egg-free recipe. I’m sorry! How did they bake up?
Kathy Winkler says
It was all-purpose flour. Rechecked all of the ingredients and don’t think I missed any. Weird. Didn’t bake well either. Have never had this happen.
Mix and Match Mama says
I’m sorry you didn’t have any luck, Kathy! We certainly do enjoy them over here. Merry Christmas! xx