- 1 1/2 cups white sugar
- 1 cup molasses
- 1/2 cup strong brewed coffee, room temperature
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups white sugar
- 1/2 cup water
- 1 teaspoon distilled white vinegar
- 1 cup miniature marshmallows
- 2 egg whites
- In a large mixing bowl, combine 1 1/2 cups of the white sugar, molasses and coffee.
- Combine the flour, baking soda, salt, ground nutmeg, ground cloves and ground ginger. Add the flour mixture to the molasses mixture and mix well. Cover and refrigerate dough for 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Spray baking sheets with non-stick cooking spray.
- Roll chilled dough on a floured surface to 1/4 inch thick. Cut with 3 or 4 inch sized cookie cutters. Place cookies on the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until set. Let cookies cool on wire racks.
- To Make Frosting: Combine the remaining 1 1/2 cups white sugar, the water and vinegar in a heavy saucepan. Cover and bring to a boil. Uncover and cook over medium-high heat until a candy thermometer reads 234-240 degrees F (112-115 degrees C), softball stage. This should take about 5 to 10 minutes. Remove form the heat and stir in the marshmallows until smooth.
- In a clean bowl beat the egg whites until frothy. Gradually beat in the sugar/marshmallow mixture and continue beating, on high, for 7 to 8 minutes or until stiff peaks form. Frost the cooled cookies. Let the frosting harden before storing the cookies in an airtight container.