There’s nothing quite like the comfort of freshly baked Caramel-Stuffed Ginger Cookies filling your kitchen with the heartwarming aroma of spice and sweet caramel. These soft, chewy cookies cradle a surprise molten caramel center, making them the star of any dessert table or holiday gathering. Rich in ginger, cinnamon, and molasses, each bite is the perfect blend of nostalgic spice and gooey decadence—a recipe you’ll want to revisit all throughout the colder months.
Ingredients You’ll Need
Gathering your ingredients is half the fun and sets the stage for the deliciousness to come! Each element in these Caramel-Stuffed Ginger Cookies has a purpose: from the deep warmth of spices to the irresistible pockets of caramel. Here’s how each one plays its part:
- All-purpose flour: Provides structure and ensures the cookies hold their lovely shape while staying soft inside.
- Ground ginger: Brings the signature spicy warmth that makes ginger cookies so craveable.
- Ground cinnamon: Adds cozy, sweet undertones to round out the spice blend.
- Ground cloves: Gives a deep, aromatic note that enhances the overall flavor complexity.
- Ground nutmeg: Lends a subtle, nutty sweetness that pairs beautifully with molasses.
- Baking soda: Acts as a leavening agent, creating the ideal chewy-yet-tender texture.
- Salt: Balances the flavors and sharpens the sweetness from sugar and caramel.
- Unsalted butter (softened): Delivers richness, moisture, and a hint of creaminess to every cookie.
- Brown sugar, packed: Sweetens the cookies while keeping them soft and chewy thanks to its molasses content.
- Large egg: Binds the dough for the perfect consistency and a touch of additional richness.
- Molasses: The secret to depth of flavor and the classic ginger cookie chew—don’t skip it!
- Vanilla extract: Adds a hint of aroma and rounds out the complex spices.
- Soft caramel candies (Werther’s or Kraft): The star of the show, these melt into gooey centers that surprise with every bite.
- Heavy cream (optional): Use it to soften firmer caramels; it helps them melt just right inside the cookies.
- Granulated sugar (for rolling): Coats the outside for a sweet crunch and sparkly finish.
How to Make Caramel-Stuffed Ginger Cookies
Step 1: Prep Your Oven and Baking Sheets
Start things off by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This not only prevents sticking but also ensures those caramel-filled beauties will slide right off when they’re done. A little bit of prep here means easy cookie removal and even baking across each batch.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Mixing these first means the spices are evenly distributed throughout your Caramel-Stuffed Ginger Cookies, so every bite delivers the perfect balance of flavor.
Step 3: Cream Wet Ingredients
Grab a large mixing bowl and cream the softened butter with the brown sugar until the mixture is light and fluffy—a stand mixer or hand mixer works wonders here. Then, beat in the egg, molasses, and vanilla extract. This step sets the stage for the cookies’ chewy richness and gives them that signature gingerbread aroma.
Step 4: Combine and Chill the Dough
Slowly add your dry ingredients into the wet, mixing until just combined. Don’t overwork the dough! Chill it for at least 30 minutes in the fridge; this makes handling a breeze and helps prevent spreading so the centers stay thick enough for their caramel secret.
Step 5: Prep Your Caramels
If your caramels are a little firm, place them in a microwave-safe dish with one or two tablespoons of heavy cream. Gently heat in short blasts until just starting to soften, but still able to hold their shape. Let them cool while you get ready for assembly—no gooey fingers required!
Step 6: Fill and Shape the Cookies
Scoop about 1½ tablespoons of dough, flatten it slightly in your palm, and nestle a caramel candy right in the center. Carefully wrap the dough around the caramel, sealing it completely, then roll into a ball. For an irresistible exterior, roll each ball in granulated sugar before arranging on your baking sheet about two inches apart.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges are set but the centers still look soft. Don’t overbake—this is the key to keeping the middle tender and letting the caramel ooze beautifully. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack, and try one warm for the full Caramel-Stuffed Ginger Cookies experience!
How to Serve Caramel-Stuffed Ginger Cookies
Garnishes
Sprinkle a little flaky sea salt on top right before baking for a perfect salty-sweet contrast, or drizzle with extra caramel once cooled for a decadent touch. A light dusting of powdered sugar can add a beautiful, snowy look to your Caramel-Stuffed Ginger Cookies, making them extra festive for the holidays.
Side Dishes
Pair these rich cookies with a mug of hot spiced chai, mulled wine, or a classic glass of cold milk. If you’re feeling extra cozy, try serving them alongside a bowl of vanilla ice cream—the warm caramel centers melt into the ice cream for an irresistible dessert duo.
Creative Ways to Present
Stack your Caramel-Stuffed Ginger Cookies in a festive tin lined with parchment for gift-giving, or tie a few together with ribbon as edible party favors. For a cookie swap, arrange them in muffin papers for a polished bakery-style touch that shows off their caramel surprise.
Make Ahead and Storage
Storing Leftovers
Keep your cookies soft by storing them in an airtight container at room temperature—they’ll stay delicious for 3 to 4 days. For best results, separate layers with parchment to keep that sugar crust intact and prevent sticking.
Freezing
You can freeze unbaked dough balls (before rolling in sugar) for up to two months. Just pop them straight onto your baking sheet from the freezer, add a couple extra minutes to the bake time, and enjoy fresh Caramel-Stuffed Ginger Cookies any time a craving strikes!
Reheating
To revive that gooey caramel center, heat a couple of cookies in the microwave for 8 to 10 seconds. The caramel will gently melt, making them taste as though they’ve just come out of the oven—pure comfort in every bite.
FAQs
Can I use homemade caramel instead of store-bought candies?
Absolutely! Just make sure the caramel is soft and pliable (not too runny), then cut it into small squares for stuffing the cookies. Homemade caramel adds an extra layer of flavor, but pre-made candies make the process quick and easy.
Why did my caramel leak out of the cookies?
Leaking usually happens if there’s a gap in the dough surrounding the caramel. Make sure the dough completely encases the caramel candy and pinch any seams closed before rolling into a ball—the thicker the center, the better the seal.
Can I make Caramel-Stuffed Ginger Cookies gluten-free?
Definitely! Just swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The result will be just as irresistible and safe for anyone with gluten sensitivities to enjoy.
What’s the best way to get perfectly soft cookies every time?
Don’t overbake! Take the cookies out of the oven while the centers still look a little underdone—they’ll continue to firm up as they cool. This keeps the texture soft and the caramel luscious inside.
Can I use different fillings instead of caramel?
Sure! Try stuffing with soft chocolate truffles, peanut butter cups, or even a bit of Nutella for a fun twist. The ginger-spice base is incredibly versatile, making any filling delicious.
Final Thoughts
There’s something magical about a tray of fresh Caramel-Stuffed Ginger Cookies on your counter—it’s guaranteed to spark smiles and bring cozy cheer, whether you’re baking for loved ones or treating yourself. Don’t hesitate: treat your kitchen to a batch and experience the warm, spiced joy of these caramel-filled delights!
Print
Caramel-Stuffed Ginger Cookies Recipe
- Total Time: 32 minutes (plus chill time)
- Yield: 20–24 cookies
- Diet: Vegetarian
Description
Soft, spiced ginger cookies with warm caramel centers that ooze with every bite. A festive treat perfect for holiday cookie trays or cozy evenings by the fire.
Ingredients
For the Cookies:
- 2¼ cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 large egg
- ¼ cup (80 g) molasses
- 1 tsp vanilla extract
For the Filling:
- 20–24 soft caramel candies (such as Werther’s or Kraft)
- 1–2 tbsp heavy cream (to soften caramels, optional)
For Rolling:
- ¼ cup (50 g) granulated sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, spices, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until fluffy. Beat in egg, molasses, and vanilla.
- Gradually add dry ingredients, mixing until combined. Chill dough for 30 minutes for easier handling.
- If caramels are firm, microwave with 1–2 tbsp cream until slightly softened but still hold shape. Let cool.
- Scoop 1½ tbsp dough, flatten slightly, place a caramel in the center, and wrap dough around it. Roll into a ball and coat in granulated sugar.
- Place on prepared baking sheet, 2 inches apart. Bake 10–12 minutes, until edges are set but centers look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack. Serve warm for gooey centers!
Notes
- Use soft, chewy caramels for the best texture.
- Add a pinch of sea salt on top before baking for salted caramel flavor.
- Store cookies in an airtight container at room temperature for 3–4 days.
- Freeze unbaked cookie balls (without sugar coating) for up to 2 months; bake directly from frozen, adding 1–2 minutes to bake time.
- Prep Time: 20 minutes (plus chill time)
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
