Irresistibly Gooey Caramel-Stuffed Ginger Cookies you’ll Love
These Caramel-Stuffed Ginger Cookies are a delightful and comforting treat that embodies home baking with warm spices and gooey caramel.
Equipment
- mixing bowls
- whisk
- Baking sheets
- parchment paper
- mixer
- microwave
- Measuring cups
- Measuring spoons
Ingredients
For the Cookie Dough
- 2.25 cups all-purpose flour This forms the base and gives structure.
- 2 teaspoon ground ginger Adds warm spice flavor; fresh ginger can be substituted.
- 1 teaspoon ground cinnamon Enhances the cookie's warmth.
- 0.5 teaspoon ground cloves Introduces a unique depth of flavor.
- 0.5 teaspoon ground nutmeg Creates a cozy aroma.
- 1 teaspoon baking soda Helps the cookies rise.
- 0.25 teaspoon salt Elevates the sweetness.
For the Sweetness
- 0.75 cups unsalted butter, softened Ensure it's at room temperature.
- 1 cups brown sugar Brings rich, caramel-like sweetness.
- 1 unit egg Binds the ingredients together.
- 0.25 cups molasses Deepens the flavor profile.
- 1 teaspoon vanilla extract Rounds out the flavors.
For the Caramel Center
- 20-24 pieces caramel candies Choose quality brands for the gooey surprise.
For Rolling and Topping
- granulated sugar For rolling cookie balls.
- flaky sea salt (optional) Enhances sweetness.
- powdered sugar (optional) For decoration.
Instructions
Preparing the Cookies
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Soften the caramel candies in the microwave for 10-15 seconds if they're firm.
- Scoop about 1½ tablespoons of dough, flatten it, and place a softened caramel in the center. Wrap the dough around it.
- Roll each cookie ball in granulated sugar and place on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are set and centers look soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For optimal freshness, store cookies in an airtight container separated with parchment. Microwave for 8-10 seconds to warm before serving.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg
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