Instructions

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
2. In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
3. Add the molasses and vanilla extract and mix until combined.
4. Add the egg. Beat well.
5. In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, nutmeg and salt.
6. Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
7. In a small bowl combine the cane sugar and remaining 2 teaspoons of Stonemill Ground Cinnamon to make cinnamon sugar. Set aside.
8. Use a medium size cookie scoop to scoop out a cookie. The dough will be soft and slightly sticky. Flatten out the dough in your palm and place a marshmallow in the center. Fold the dough up around the edges to form it into a ball.
9. Roll the cookies in cinnamon sugar and place two inches apart onto the prepared cookie sheets.
10. Bake for 11 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!