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Maple Marshmallow Gingerbread Cookies

  • Author: Mix and Match Mama
  • 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


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.


  • 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


  1. Preheat your oven to 350 degrees.
  2. Line a cookie sheet with parchment paper (for easy clean up) or lightly spray with cooking spray.  Set aside.
  3. In a mixing bowl, beat your butter and brown sugar until nice and creamy.  Next, beat in your maple syrup.  Set aside.
  4. 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.
  5. Once your dough is combined, cover and refrigerate about an hour (so it’s easier to roll into balls).
  6. After an hour, roll out your dough into balls (a little smaller than golf ball size) and place on prepared baking sheet.
  7. 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!).


We love Namaste gluten-free flour.

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