These warm gingerbread cookies are just the right mix of spicy and sweet, filled with gooey caramel that flows when you take a bite. They’re perfect for cozy days!
I love making these cookies during the holidays. The smell of ginger and cinnamon makes my kitchen feel magical! Plus, who can resist that caramel surprise inside? Yum!
Key Ingredients & Substitutions
All-purpose flour: This is your main structure ingredient. If you’re gluten-free, try using a 1:1 gluten-free flour mix.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give the cookies that classic gingerbread flavor. If you don’t have nutmeg, just leave it out or use a bit more cinnamon.
Brown sugar: It adds moisture and a deep sweetness. For a substitute, you can use white sugar mixed with a little molasses or coconut sugar for a different flavor.
Molasses: This adds chewiness and rich flavor. If you don’t have molasses, maple syrup or honey can work too, but your cookies will be sweeter and a bit different in taste.
Caramel candies: You need soft caramels for the gooey center. If you’re feeling adventurous, you can try other fillings like chocolate or toffee for a fun twist!
How Can You Perfectly Wrap the Caramel Inside the Dough?
Wrapping the caramel correctly is crucial to keep it inside the cookie. Here’s how to do it:
- Take about a tablespoon of dough in your palm and flatten it into a disk.
- Place the unwrapped caramel in the center of the disk.
- Carefully fold the edges of the dough over the caramel, sealing it completely, and shape it into a smooth ball.
- Make sure there are no cracks where the caramel could leak out while baking.
A little practice makes perfect! If you feel the dough is too sticky, you can chill it longer for easier handling.
Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
For the Filling:
- About 30 soft caramel candies, unwrapped (like caramel chews)
For Rolling:
- Sugar crystals or coarse sugar
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus 1 hour to chill the dough, and an additional 10-12 minutes for baking. Total time is around 1 hour 30 minutes. You’ll spend just a little time mixing, wrapping the cookies, and baking them to perfection! Perfect for a cozy baking day!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, nutmeg, and salt until well combined. Set this aside for later.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar. Use an electric mixer or whisk until the mixture is light, fluffy, and creamy—this process is what gives your cookies a lovely texture!
3. Add Wet Ingredients:
Beat in the egg, then add the molasses and vanilla extract. Mix until everything is fully combined and the mixture is smooth.
4. Combine Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring until a soft dough forms. It might seem a bit sticky, but that’s okay!
5. Chill the Dough:
Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least 1 hour. This helps the dough firm up, making it easier to handle.
6. Preheat and Prepare Baking Sheets:
While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
7. Fill the Cookies:
After chilling, scoop about 1 tablespoon of dough and flatten it in your palm. Place a caramel candy in the center of the dough, then carefully fold the dough around the caramel, sealing it well to ensure it doesn’t leak during baking. Shape it into a smooth ball.
8. Roll and Place on Baking Sheet:
Roll the dough ball in sugar crystals to give it a nice sparkle. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes. You want them to be set and slightly cracked on top but still soft in the middle. They’ll finish baking as they cool.
10. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm to savor the gooey caramel surprise inside!
These cookies are perfect for sharing or keeping all to yourself. Happy baking!
Can I Use Different Types of Caramel for the Filling?
Absolutely! While soft caramel candies are recommended, you can use chocolate, toffee, or even peanut butter filling if you want to mix things up. Just make sure whatever filling you choose melts well!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them in a freezer-safe container for up to 3 months. Just thaw before enjoying!
Can I Make the Dough in Advance?
Yes, you can prepare the dough a couple of days ahead of time! Just wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 15 minutes before handling for easier shaping.