These caramel-stuffed gingerbread cookies are a sweet treat with a spicy kick! Soft, chewy, and filled with gooey caramel, they’re perfect for the holidays or anytime you need a cookie fix.
Making these cookies feels like a fun adventure! I love when the warm caramel oozes out with every bite. It’s like a little surprise that makes everyone smile! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you want to make these gluten-free, you could use a gluten-free all-purpose blend instead. It often works well for cookies!
Ground spices (ginger, cinnamon, cloves, nutmeg): These spices give the cookies their warm, festive flavor. If you don’t have all of them, you can use store-bought gingerbread spice mix as a substitute. It can simplify your ingredient list!
Sugars: I love using both granulated sugar and brown sugar for depth of flavor. If you’re looking to cut sugar, you could use coconut sugar or a sugar substitute, but this may alter the texture a bit.
Molasses: This ingredient adds moisture and that rich, spicy flavor. For a lighter option, try honey or maple syrup, but keep in mind the flavor will change slightly.
Caramel candies: I prefer soft caramels for that oozy center. If you can’t find these, chocolate chips or a piece of high-quality chocolate can make a tasty alternative!
How Do I Make Sure the Caramel Doesn’t Leak Out?
Getting that caramel center without any leaks is a bit of an art. Here are some tips to ensure your cookies turn out perfectly:
- Make sure to fully wrap the caramel with the dough. Don’t leave any gaps!
- Chill the dough for 30 minutes before baking. This helps solidify the caramel and prevents it from melting too much.
- Form the dough balls gently but firmly, ensuring a tight seal around the caramel.
By following these steps, you’ll have cookies that are beautifully chewy with a delightful caramel surprise waiting inside! Enjoy baking! 🍪
Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
For the Filling:
- Soft caramel candies or caramel squares (cut into small cubes, about 1/2 teaspoon size)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 10-12 minutes for baking, plus cooling time. In total, you’ll need around 40 minutes to enjoy these delightful cookies, with some time for the cookies to cool down and for you to savor the delicious aroma wafting through your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so that the cookies don’t stick and are easy to transfer.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda. This will ensure that all the spices and leavening agents are well combined. Set the bowl aside for now.
3. Cream the Butters and Sugars:
In a large bowl, use an electric mixer to cream the softened unsalted butter together with granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add the Wet Ingredients:
Next, beat in the large egg, and then add the vanilla extract and molasses. Mix everything together until combined and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until everything is just combined. The dough will be slightly sticky, which is perfectly fine!
6. Prepare the Caramel Filling:
Now it’s time to stuff the cookies! Scoop out about 1 1/2 tablespoons of dough and flatten it slightly in your palm. Place a small caramel cube in the center of the flattened dough and wrap the dough around it. Roll it into a smooth ball and ensure the caramel is fully enclosed.
7. Roll in Sugar:
Roll each ball of dough in granulated sugar until it’s fully coated. This adds a lovely sweetness and texture to the cookies!
8. Bake the Cookies:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake them in the preheated oven for 10-12 minutes. You want them to spread out and create cracks on the surface but still be soft when you touch them.
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then gently transfer them to a wire rack to cool completely.
10. Enjoy!
These cookies are best enjoyed warm, which allows the gooey caramel center to shine through, but they’re also delightful at room temperature. Enjoy the blend of gingerbread flavors with that delicious caramel surprise!
Happy baking! 🍪❤️
Can I Use a Different Type of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar for a different flavor. Keep in mind that coconut sugar has a slightly lower sweetness level, so you may want to adjust the quantity to your taste.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, use a plant-based butter substitute and swap the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes to thicken). Make sure your caramel is vegan-friendly as well.
Can I Freeze the Dough for Later?
Definitely! You can freeze the dough balls before baking them. Place the rolled dough balls on a baking sheet to freeze for about an hour, then transfer them to a freezer bag. When you’re ready to bake, just pop them directly into the oven, adding a couple of extra minutes to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies. Just make sure they are fully cooled before placing them in a freezer-safe bag or container!
