These caramel-stuffed gingerbread cookies are the perfect treat for the holidays! With soft, spiced dough and a gooey surprise in the middle, they are simply irresistible.
Who doesn’t love the warm smell of gingerbread baking? I can’t resist taking a nibble while they cool—you might find your hands getting sticky with that yummy caramel! 😊
I like to pair these cookies with a cozy cup of tea. They make the perfect snack to share or enjoy all on your own—just don’t blame me if they disappear fast!
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, it provides a nice chewy texture. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Ground ginger: This spice gives the cookies their signature flavor. If you want a milder taste, use less ginger and add a bit more cinnamon to balance it out.
Molasses: Unsulfured molasses is preferred for its rich flavor. If you don’t have any, you can substitute with honey or maple syrup, but the taste will be different.
Soft caramel candies: You can use any brand or type, but for a fun twist, try chocolate-covered caramels! If you want to keep things dairy-free, go for coconut caramels.
How Do I Ensure My Cookies Are Soft and Chewy?
The secret to soft and chewy cookies lies in the mixing and chilling stages. When you mix your wet and dry ingredients, do so gently to prevent overdeveloping the gluten, which can make cookies tough. Chilling the dough is also crucial; it helps the flavors meld and firms up the dough, making it easier to shape. Here are some tips:
- Chill the dough for at least 2 hours; overnight is even better!
- Don’t skip the rolling in coarse sugar; it adds a lovely crunch and sweetness.
- Check your cookies at the lower end of the baking time; they should look slightly underbaked in the center for that gooey texture!
How to Make Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses (unsulfured)
- 1 teaspoon pure vanilla extract
For the Filling and Topping:
- About 20 soft caramel candies or caramel squares (unwrapped)
- Coarse sugar or sparkling sugar, for rolling
- Optional: flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time and 2 hours of chilling for the dough. After baking, let the cookies cool for about 5 minutes on the baking sheet. So, plan on about 2.5 hours total time from start to delicious finish!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This will ensure your spices are evenly distributed. Set this mixture aside for now.
2. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and dark brown sugar together with a mixer until it’s creamy and well combined. This will take about 1-2 minutes. Add in the egg, molasses, and vanilla extract, and continue to beat until the mixture is smooth and fluffy.
3. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix—this keeps your cookies soft and tender!
4. Chill the Dough:
Cover your dough with plastic wrap and place it in the refrigerator for at least 2 hours. This step helps the flavors to meld and makes the dough easier to handle later.
5. Preheat and Prepare the Oven:
When you’re ready, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies don’t stick.
6. Shape the Cookies:
Roll the chilled dough into tablespoon-sized balls. Flatten each ball slightly in your palm. Place a caramel candy in the center, then wrap the dough around it, sealing it completely to form a smooth ball.
7. Roll in Sugar:
Roll each dough ball in the coarse or sparkling sugar to coat it nicely. This adds a lovely crunchy texture to the cookies.
8. Bake the Cookies:
Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them. Optionally, sprinkle a pinch of flaky sea salt on top of each cookie to enhance the flavor.
9. Cooling Down:
Bake the cookies for 10-12 minutes, or until they are set and the edges look slightly cracked. Remove them from the oven, and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Serve the cookies slightly warm to savor the gooey melted caramel center. These treats are sure to be a hit!
Enjoy your delicious caramel-stuffed gingerbread cookies with family and friends, or savor them all to yourself—no judgment here! 🎄❤️
Can I Use Different Types of Sugar in This Recipe?
Yes! While dark brown sugar gives the cookies a rich flavor, you can substitute it with light brown sugar or even granulated sugar. Just keep in mind that the flavor will be slightly different, but they’ll still be delicious!
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can use honey or maple syrup as a substitute. However, this will alter the flavor and color of the cookies slightly, making them taste less robust.
How Do I 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 fresh for longer, consider freezing them—just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag, where they can last up to 3 months. Thaw in the fridge or at room temperature before enjoying!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the fridge until you’re ready to bake. This also helps the flavors develop even more!