Caramel Stuffed Ginger Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
27 Cookies
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Calories
177 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Caramel Stuffed Ginger Cookies
Description
Caramel Stuffed Ginger Cookies combine a spiced dough flavored with ground ginger, cinnamon, and molasses to give a distinctive warm profile. The dough is prepared by creaming shortening, butter, and sugar, then adding molasses and egg before mixing in the dry ingredients including flour, baking soda, and salt. The use of shortening helps keep the cookies soft and chewy while controlling spread during baking.
For assembly, each soft, flat caramel candy is wrapped in a ball of dough and rolled in a blend of white and brown sugar. Placed spaced on a parchment-lined baking tray, the cookies bake at 350°F until the edges are just browned, indicating softness inside. The caramel inside sets as the cookies cool but can be warmed to soften further before eating.
This combination results in spicy, tender cookies with a gooey caramel center wrapped in a crackly sugar crust. The recipe notes suggest choosing soft caramels, like Werther’s Soft Caramels, to achieve the desired texture after baking. The cookies store well in an airtight container at room temperature for up to a week, and dough or baked cookies freeze well for extended storage.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup shortening
- ¼ cup butter unsalted
- ¼ cup molasses
- 1 large egg
For Assembly
- 24 caramel candies such as Werthers Soft Caramels, soft
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
Instructions
- Preheat oven to 350°F.
Cookie Dough
- Combine flour, baking soda, ginger, cinnamon, & salt in a small bowl. Mix with a whisk and set aside.
- With a mixer on medium, cream sugar, shortening, & butter until fluffy. Add in molasses and egg.
- With mixer on low, add in flour mixture until completely combined.
Assembly
- Combine white and brown sugar in a small bowl. Set aside.
- Unwrap each caramel and shape it into a small flat circle. Wrap 2 tablespoons of cookie dough around each caramel and roll into a ball. Roll the ball in the sugar mixture.
- Place each ball about 1 ½" apart on a parchment-lined pan. Bake for 9 minutes or until edges are slightly browned.
- Cool for 5 minutes on the pan before moving to a wire rack to cool completely.
Notes
- Use shortening in the dough to maintain soft and chewy cookies while preventing excessive spreading; all butter may cause more spread.
- Select soft caramels (e.g., Werther’s Soft Caramels) for stuffing, as hard caramels remain firm after baking.
- The caramel centers firm upon cooling but can be softened by microwaving cookies for 8-10 seconds before serving.
- Store baked cookies in an airtight container at room temperature for up to seven days.
- Freeze unbaked cookie dough in zippered bags for up to three months and baked cookies for up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27Cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177 | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 133mg | 6% |
| Potassium | 68mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 95IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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