Gingerbread Cookie Marshmallows

Gingerbread Cookie Marshmallows:

Soft, fluffy marshmallows filled with real cookie crumbs make for the perfect seasonal treat!

Gingerbread Cookie Marshmallows | Sempre Dolce

Happy Wednesday to you! I hope everyone had a good Thanksgiving (I can’t believe it has already been almost a week since!).

Mine was absolute chaos – gosh, what is it with me and holidays this fall?? Not only did we have some young visitors, which meant a house full of exuberant energy and endless clutter, I was also pet sitting and driving back and forth from my house to my client’s multiple times a day. Then there was practically transporting my entire kitchen to theirs so I could do some Thanksgiving prep while being with the dog. Needless to say, all my cooking plans went south, and my efforts to do any making up for what didn’t get made or finished went south as well.

It was just one. of. those. weeks.

Gingerbread Cookie Marshmallows | Sempre Dolce

Unfortunately due to the aforementioned chaos, I wasn’t able to enjoy the transition from Thanksgiving into Christmas. Instead, it was more like Thanksgiving’s over, boom, cue the Christmas music and oh my gosh, what are you going to do about gifts?! So yes, I’m listening to Christmas music and all that jazz, but I still have yet to just sloow down and get into my Christmas spirits. Hopefully decorating the house and putting up the tree this week (well, maybe next week… still recovering) will help.

OK, enough of my troubles, let’s talk about these gingerbread cookie marshmallows.

Gingerbread Cookie Marshmallows | Sempre Dolce

I like my marshmallows soft and fluffy, and these are just that. Also, the reason for the Cookie in between the Gingerbread and Marshmallows is because there’s actual cookie inside! I wasn’t getting the results I wanted from adding molasses, so I just decided to add real gingerbread for a fun effect. The result is a soft and fluffy marshmallow with a light cookie crunch and a touch of spice. If the sound of “crunch” in your marshmallow turns you off, this might not be the recipe for you. However, the cookies are ground into a very fine crumb and so it is a really light crunch.

Gingerbread Cookie Marshmallows | Sempre Dolce

These marshmallows include the extra step of whipping egg whites, but it is so worth it.
I tried a recipe without the egg whites two times and both times they did not turn out. I’m sure it was my technique, but if you want to be assured of a good marshmallow, I highly recommend this step. The other recipes always turned out extremely thick and unworkable (you should have seen my first attempt, I think I somehow made gum instead…). I also think the egg whites are what make these marshmallows so soft and fluffy – they’re seriously like little pillows!

Gingerbread Cookie Marshmallows | Sempre Dolce

Because of the cookies inside, these are good for eating plain as well as atop a steaming mug of hot chocolate. They can also be used for decorating, such as a cake topper… (That’s my hint for the gingerbread cake recipe that’s coming soon! See below photo ↓) Also, don’t forget gifting! I think these would make absolutely adorable gifts – especially paired with a delicious hot chocolate mix.

Gingerbread Cookie Marshmallows | Sempre Dolce

The height of marshmallow enjoyment for me is when they’re warm and all melty and gooey; these gingerbread cookie marshmallows melt beautifully, making for such a tasty Christmastime treat.

Something to note is that these can be a bit spicy, so feel free to cut back the ginger to your liking.

Gingerbread Cookie Marshmallows | Sempre Dolce

I hope you enjoy these fun, wintry confections!

Couttura Felice!

Gingerbread Cookie Marshmallows
  • 1+ C. (plus a little more for dusting pan) powdered sugar
  • 3 1/2 envelopes ( 2 tbsp. + 2 1/2 tsp.) unflavored gelatin
  • 1 C. cold water, divided
  • 2 C. white sugar (granulated or cane)
  • 1/2 C. light corn syrup
  • 1/4 tsp. salt
  • 1 ½ tsp. ground ginger (this amount adds a good bit of spice, so feel free to add less!)
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 2 large egg whites
  • 1 tbsp. vanilla extract
  • 1 C. finely ground gingersnap cookie crumbs (this will take about 27 small gingersnaps)
  1. Spray (or oil) bottom and sides of a 9x13” rectangular metal baking pan; dust bottom and sides with some powdered sugar.
  2. In the bowl of a stand mixer, sprinkle gelatin over 1/2 C. cold water, and let stand to soften while you make sugar mixture.
  3. In a 3-qt. heavy saucepan set over low heat, cook sugar, corn syrup, remaining 1/2 C. of cold water, and salt, stirring with a rubber spatula or wooden spoon until sugar is dissolved.
  4. Once sugar is dissolved, increase heat to medium and bring mixture to a boil. Allow to boil without stirring, until a candy or digital thermometer registers 240° F., about 12 minutes (the soft ball stage).
  5. Remove from heat and pour over gelatin mixture, stirring until gelatin is dissolved.
  6. Using the whisk attachment, beat mixture on high speed until it is white, thick, and nearly tripled in volume, about 6 minutes. 3 minutes (halfway) in, add ground ginger, cinnamon, and cloves.
  7. In a separate medium-sized bowl (I use my handheld mixer with the little whisk attachment, but regular beaters should work as well) beat egg whites until they just hold stiff peaks.
  8. Beat egg whites and vanilla extract into sugar/gelatin mixture until just combined, scraping down sides of bowl once.
  9. Add ground cookie crumbs and beat until just combined (you may want to scrape sides of bowl once).
  10. Pour the mixture into prepared pan and and sift 1/4 C. powdered sugar evenly over the top.
  11. Chill, uncovered, at least three hours, until firm and up to one day.
  12. When ready to cut, run a thin knife around the edges of pan and invert pan onto a large cutting board (I actually just cut the shapes in the pan). Lifting up one corner of inverted pan, use your fingers to loosen marshmallow and ease onto cutting board.
  13. Use a gingerbread-shaped cookie cutter (or whatever shape/s you desire - you can also use a large sharp knife, scissors, or pizza cutter) to cut marshmallows into gingerbread men. IMPORTANT: be sure to spray cookie cutter (or whatever tool you’re using to cut with) with cooking spray as needed!
  14. If you cut out shapes, you will have leftover scraps - cut those into small squares (the more, the merrier!).
  15. Sift remaining (¾ C.) powdered sugar into a large container with lid (you may need to use 2 containers). (You might need to use a little bit more than the remaining ¾ C. powdered sugar, especially if you use two containers.)
  16. Place the marshmallows into container/s, cover with lid, and give a good shake to coat marshmallows with powdered sugar. Shake excess powdered sugar off marshmallows before removing from container.
  17. Enjoy plain, with hot chocolate, or as decoration!

Adapted from Smitten Kitchen (recipe originally from Gourmet).



  1. Reply


    November 29, 2017
    I am seriouslyyyy in love with these... they are the CUTEST!!
    • Reply


      November 30, 2017
      Thanks, Sues! :)


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