1-Getting started with molasses marshmallow cookies: Begin by preheating your oven to 350°F and lining your cookie sheets with parchment paper to keep things neat. This step sets the stage for baking success and prevents any sticking issues.

2-In a large bowl, beat the softened butter and light brown sugar until they turn light and fluffy, which helps create a tender texture. Next, mix in the molasses and vanilla extract, followed by the egg, to build that rich base. In another bowl, combine the all-purpose flour, baking soda, baking powder, 2 teaspoons of ground cinnamon, ground ginger, ground cloves, ground nutmeg, and salt for the dry mix.

3-Gradually add the dry ingredients to the wet mixture and stir until just combined, avoiding overmixing to keep the dough soft. Blend the cane sugar with the remaining 2 teaspoons of ground cinnamon to make a tasty coating. Shape the dough into balls by flattening a portion, placing a marshmallow in the center, and folding the dough around it, then roll each ball in the cinnamon sugar mixture and space them 2 inches apart on your baking sheets.

4-Bake for 11 minutes until the cookies puff up and the edges set while the centers stay gooey. Let them cool completely on the sheets before moving. For the best results, try tips from similar cookie recipes like churro cheesecake cookies to enhance your baking skills. The total prep time is about 15 minutes, making this a quick option for busy days.