These gingerbread cookies are soft and filled with gooey caramel, making them extra special. The warm spices bring a cozy feel that’s perfect for any season.
Honestly, who can resist a cookie that oozes with sweetness when you take a bite? I love to enjoy them with a cup of tea. It’s like a warm hug in cookie form! 😊
Key Ingredients & Substitutions
All-purpose flour: Essential for structure. If you need a gluten-free option, you can swap it with a gluten-free flour blend, but be sure it contains xanthan gum for better results.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create that classic gingerbread flavor. If you’re missing one, use more of another spice, or try a pre-mixed pumpkin pie spice blend!
Butter: Unsalted butter adds richness. You can substitute with coconut oil or vegan butter for a dairy-free option—just melt it before mixing.
Molasses: This helps with the rich flavor and color. If you don’t have it, honey or maple syrup can work, but the taste will slightly change.
Soft caramel candies: These provide the gooey center. You can use homemade caramel sauce or even chocolate chips if you’d like a different flavor altogether.
How Do You Get That Perfectly Sealed Cookie?
Making sure the caramel is sealed inside can seem tricky, but it’s vital for gooey goodness! Here’s how to seal the cookies effectively:
- Use about 1 tablespoon of dough for each cookie for the right amount to wrap around the caramel.
- Flatten the dough in your palm, add the caramel, and bring the edges together over it, pinching tightly to seal.
- Roll the dough into a ball to ensure it’s fully enclosed. If any caramel peeks through, it may leak during baking, so seal tightly!
Chilling the dough first makes it easier to handle and prevents spreading while baking. Enjoy making these delicious cookies! They’re sure to impress anyone you share them with.
Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For the Filling and Topping:
- About 30 soft caramel candies, unwrapped (or caramel squares)
- Coarse sugar or sparkling sugar, for coating
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus at least 1 hour (or up to overnight) to chill the dough. Baking will take another 10-12 minutes. In total, you can expect about 1 hour and 40 minutes from start to finish, but much of that time is just waiting for the dough to chill!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, spices (ginger, cinnamon, cloves, nutmeg), and salt. This helps to evenly distribute the ingredients and makes the mixing easier later. Set aside for now.
2. Make the Butter Mixture:
In a large bowl, beat the softened butter and brown sugar together with a mixer until the mix is light and fluffy—this should take about 2-3 minutes. It’s important to get air in here for fluffy cookies!
3. Combine Wet Ingredients:
Add the egg, molasses, and vanilla to the butter mixture. Beat again until everything is well mixed and smooth. The molasses gives these cookies their chewy texture and rich flavor.
4. Mix Dry and Wet Ingredients:
Gradually add the flour mixture to the butter mixture. Stir gently until just combined. The dough should feel soft and slightly thick, perfect for molding around those yummy caramels.
5. Chill the Dough:
Wrap the dough in plastic wrap or cover in a bowl. Chill it in the refrigerator for at least 1 hour or overnight. Chilling makes it easier to handle and prevents the cookies from spreading too much while baking.
6. Preheat and Prepare the Baking Sheets:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid sticking.
7. Form the Cookies:
Scoop about 1 tablespoon of dough and flatten it gently in your palm. Place a caramel candy in the center, then wrap the dough around it, sealing it tightly. Roll the sealed dough into a ball to ensure the caramel is completely encased.
8. Coat the Cookies:
Roll each ball in coarse sugar to add a little sparkle and sweetness. Place the balls on the prepared baking sheets, leaving about 2 inches in between each cookie.
9. Optional Touch:
If you like, you can lightly press down on the tops of the cookie balls and sprinkle a tiny pinch of flaky sea salt over each one for that sweet and salty contrast!
10. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes. The cookies should be set around the edges and crackled on top, but still soft in the center. Remember, they’ll continue to cook a bit after you take them out!
11. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Serve them warm or allow them to cool down. Either way, when you bite in, you’ll enjoy that melty caramel center!
12. Storage:
If you have any cookies left, store them in an airtight container for a few days. They can also be frozen for up to a month—just make sure they’re in an airtight bag or container. Enjoy your sweet treats!
This hearty recipe makes about 30 delicious, spiced cookies filled with rich caramel—a delight for any occasion, especially during the holidays!
Can I Use Different Fillings Instead of Caramel?
Absolutely! You can substitute the caramel candies with chocolate chips, peanut butter cups, or even a fruit preserves for a different flavor burst. Just make sure whatever you use is easy to melt and will stay gooey!
How Can I Prevent Cookies from Spreading Too Much?
Chilling the dough is key! Wrap it tightly and chill for at least an hour or overnight. Also, make sure your butter is softened correctly—not melted, as that would lead to excess spreading in the oven.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it for up to 2 days. Just keep it wrapped tightly in plastic wrap. If it’s too firm after chilling, let it sit out for a few minutes before scooping and shaping.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container for up to a month.
