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
