Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat and set aside. Cream together the butter and sugar in a large bowl. Add in the egg, molasses and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Slowly add to the sugar mixture, and stir until combined.
Using a medium scoop or spoon, place the dough onto the baking sheet. Bake for 7 to 8 minutes, or until the center is no longer doughy. Place the marshmallow on the top of the cookies and place back in the oven for 2 minutes.
Remove from oven and allow to cool on a cooling rack. Press the marshmallows down with a spatula, to flatten slightly.
Once the cookies have cooled, mix together the powdered sugar and water in a medium size bowl. You want the icing to be pretty thick, yet still smooth. Add more water or powdered sugar if needed. Then spoon the icing on top of the marshmallow. Immediately put the Reese’s on top of the cookie and then chocolate chips for the eyes.
Mix the orange food coloring into the icing and then place in a zip top bag. Snip the very tip of the bag and draw on a nose.
Store in an air tight container. Stays fresh for 3 days.