Ingredients
1/4 teaspoon kosher salt
1/2 cup (156 g) light corn syrup
3/4 cup (150 g) granulated sugar
1/2 cup (125 ml) cold water, divided
2 teaspoons (16 g) unflavored gelatin
1/2 cup (125 ml) buttermilk
1 teaspoon ground allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon(6 g) kosher salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
3 cups (405 g) all-purpose flour
2 teaspoons (10 ml) vanilla extract
2 eggs
1/2 cup (170 g) black strap molasses
1/2 cup (104 g) dark brown sugar
¾ cup (170 g) unsalted butter, softened
Step by step
To prepare cookies, add butter, brown sugar, and molasses to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until well blended. Add eggs and vanilla; mix until well blended. Scrape bottom and side of bowl.
Whisk dry ingredients in separate bowl. Turn Mixer to Stir and add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Refrigerate 2 hours.
To prepare marshmallow filling, add gelatin and 1/4 cup water to clean Mixer Bowl. Attach bowl and Wire Whip to Mixer. Let stand while preparing syrup.
Combine 1/4 cup water, granulated sugar and corn syrup in small heavy-bottomed stainless steel saucepan. Cook over medium-high heat until candy thermometer registers 240°F. (Do not stir.)
Preheat oven to 350°F. Turn Mixer to Speed 8. Slowly pour hot syrup into Mixer Bowl toward the side of the bowl. Whip 10 to 15 minutes or until mixture is white and fluffy.
Remove cookie dough from refrigerator. Using 1 1/2 ounce scoop, portion cookies onto parchment paper-lined cookie sheet about 2 inches apart. Bake 10 to 12 minutes or until lightly browned and edges are crisp. Transfer to wire rack and cool completely. Sandwich two cookies with a big dollop of marshmallow filling.