Halloween Gingerbread Cookies with Marshmallow Teeth

Name: Halloween Gingerbread Cookies with Marshmallow Teeth
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: International
Ingredients: 250 g of flour; 100 g of brown sugar; 100 g of butter (light); 100 g of honey; 1 eggs; 1 tsp of baking powder; 1 tsp of cinnamon (ground); 1/2 tsp of ginger (ground); 1 pinch of salt; 150 g of caramel (or chocolate hazelnut spread); cloves; food coloring (red); 60 white mini marshmallows

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These "monster mouth" cookies are held open by marshmallows and caramel. 👄 Assembling them is fun and visual.

Total time: 37 min
Prep: 25 min
Cook: 12 min
Rest: 10 min
Difficulty: Easy
Per person: €0.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Ghost Bananas

10 minEasy

As a main

Sweet Potato Casserole with Pecans

1 h 10Easy

To drink

Iced Pumpkin Spice Yogurt Latte

25 minEasy

Nutrition facts

per serving · estimate

650kcal

Protein3 g4%
Carbs48 g70%
Fat8 g26%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even tastier cookies, let the dough rest for 30 minutes in the refrigerator before baking. It will deepen the flavor of the spices and improve the texture! 🌿✨

Freezing : Can you freeze this recipe?

Yes

Raw dough freezes very well, up to 3 months in a freezer bag. Baked cookies on their own up to 1 month. Marshmallows are not suited to freezing after baking.

Storage : How long does it keep?

Plain cookies keep 3 to 5 days in an airtight container at room temperature. Marshmallows soften and dry out quickly.

Making ahead : Can you make it the day before?

Yes

The cookie dough can be made the day before, wrapped and kept 24 hours in the refrigerator. Bake on the day for optimal texture.

Reheating : How do you reheat it?

Reheat in the oven at 150°C for 3-5 minutes if desired, but the texture may become dry. Not recommended with the marshmallows (they would melt).

Variations

Replace the caramel with chocolate hazelnut spread.
Add red food coloring between the teeth.
Arrange the marshmallows along the edge of the cookie.

Mistakes to avoid

Handling warm cookies: let them cool for 10 minutes.
Rolling the dough too thick: aim for 0.5 cm.
Overfilling with caramel: a thin layer is enough.

Frequently asked questions

How do you make monster mouth cookies?

Prepare the honey and spice dough, roll it out to 0.5 cm, cut out circles and bake for 12 minutes at 180 °C. Spread caramel, arrange the marshmallows like teeth, then close with another cookie.

How do you make the gingerbread dough?

Melt the butter and honey, let cool, mix the flour, brown sugar, baking powder, salt and spices, add the egg and then the butter-honey mixture, and knead until the dough is smooth.

How do you make the teeth?

Spread a thin layer of caramel on half of the cookies, then arrange the mini marshmallows along the edge of the cookie to form the teeth before closing.

How do you get a spooky effect?

If you like, add a little red food coloring between the marshmallow teeth for a spookier effect, before closing the mouth with a second cookie.