Molasses Marshmallow Stuffed Cookies

Cream the softened butter, dark brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the molasses and egg and mix until thoroughly combined.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
Add the dry ingredients to the wet ingredients and mix until combined. Gather the dough into a ball and cover with plastic wrap. Transfer the dough to the refrigerator and chill for at least 1 ½ hours.
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Scoop out 2-3 Tablespoons of dough, then roll into a ball with your palms. use your palm to flatten the dough ball into a circle (about 3-4 inches in diameter). If needed, use a spatula to remove the dough from your work surface.
Add a marshmallow to the center, then wrap the dough around the marshmallow. Press and pinch the dough to fully cover the marshmallow, then roll into a smooth ball again. Roll the ball in turbinado sugar to coat and transfer to the prepared baking sheet (if using a half-sheet pan, 6-8 cookies per sheet works best).
Bake for 9-10 minutes until the cookies are cracked and you can see melted marshmallow. The marshmallow will continue to melt and the cookies will flatten as they cool, so do not overbake them (overbaking will result in the marshmallow fully melting so it's no longer white).
Let cool on the pan for 10 minutes, then transfer to a cooling rack to cool fully.