These caramel-stuffed gingerbread cookies are the perfect treat for the holidays! Each bite brings a warm, spiced flavor with a delightful gooey surprise inside.
I love how the sweet caramel combines with the zesty ginger. Baking these is a fun way to fill the kitchen with yummy smells! And let’s be real, they make great gifts—if you don’t eat them all first! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just ensure it works for baking!
Ground spices: Ginger, cinnamon, and cloves are essential for that classic gingerbread flavor. If you don’t have cloves, you can skip them or substitute with a pinch of nutmeg for a different but still warm flavor.
Unsalted butter: Always use unsalted butter to control the salt in your cookies. If you prefer dairy-free, coconut oil or vegan butter can work here, though the flavor might vary slightly.
Molasses: This gives depth and sweetness to gingerbread cookies. If you can’t find molasses, dark corn syrup can be a substitute, but it won’t impart the same rich flavor.
Caramel candies: Soft caramel is crucial for that gooey center. If you’re avoiding refined sugar, consider using homemade caramel or date-based caramel for a healthier option!
How Do I Perfectly Shape and Seal My Cookies?
One common challenge is sealing the caramel inside the cookie. Start by making sure your dough is chilled, which makes it easier to handle. Here’s a simple approach:
- Scoop and flatten the dough in your palm as described.
- Place the caramel in the center, then gently fold the dough over it, pinching the edges to seal completely. Make sure no caramel is visible.
- Roll it between your hands to form a smooth ball. This helps ensure your cookies hold together when baking.
Don’t rush this step. A well-sealed cookie will keep the caramel inside while baking, creating that delicious surprise in the center. Enjoy baking these comforting treats!
Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- About 20 soft caramel candies, unwrapped
- Granulated sugar, for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Don’t forget to chill the dough for at least 1 hour, so plan for about 1 hour and 30 minutes total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by whisking together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium-sized bowl. This ensures all the spices and leavening agents are mixed well. Set this bowl aside for later!
2. Creaming the Butter and Sugar:
In a large mixing bowl, use either a hand mixer or a stand mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes, and it helps to create a nice texture in your cookies.
3. Adding Wet Ingredients:
Next, add the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined and smooth.
4. Combining the Mixtures:
Now, gradually add your dry ingredient mixture to the wet mixture. Mix gently until everything is combined and a dough forms. Avoid over-mixing, as that can make the cookies tough!
5. Chilling the Dough:
Cover your dough with plastic wrap and refrigerate it for at least 1 hour. This helps the flavors meld together and makes the dough easier to handle.
6. Prepping to Bake:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Shaping the Cookies:
Take about 1 1/2 tablespoons of chilled dough and flatten it in your palm. Place one unwrapped caramel candy in the center and fold the dough around it, making sure to seal it completely to avoid any leaks while baking.
8. Rolling and Baking:
Roll the dough ball in granulated sugar to coat it and then place it on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes. The edges should be set, but the centers will remain soft for that gooey caramel experience.
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This will allow the caramel to stay melted and gooey. Afterward, transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy:
Once cooled, your caramel-stuffed gingerbread cookies are ready to enjoy! Serve them warm for that gooey center, or store them in an airtight container for later. They’re perfect for holiday gatherings or just indulging yourself!
Enjoy these warm, spiced, and gooey caramel-filled gingerbread cookies perfect for the holidays! Happy baking!
Can I Use Different Types of Spice?
Absolutely! If you prefer a different flavor profile, you can substitute ground ginger with allspice or nutmeg. Just remember to adjust the amounts to your taste preference, as some spices can be stronger than others.
What Should I Do If My Dough is Too Sticky?
If your dough is too sticky to handle after chilling, you can sprinkle a little extra flour on your work surface and on your hands while shaping the cookies. Just be careful not to add too much, as it can affect the texture!
Can I Freeze These Cookies?
Yes! You can freeze the shaped dough balls before baking. Just place them on a baking sheet to freeze individually, then transfer them to an airtight container or zip-top bag. When ready to bake, add an extra minute or two to the baking time if baking them straight from the freezer.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresher longer, you can refrigerate them for up to one week, but they’re best enjoyed at room temperature for that gooey caramel effect!