These caramel-stuffed gingerbread cookies are a delicious twist on a classic treat! With a spicy ginger flavor and a soft, gooey caramel center, they’re perfect for any festive occasion.
Baking these cookies fills the kitchen with warm, cozy smells. I can never resist the urge to sneak one before they cool down, that melted caramel is just too tempting! 🍪
Every bite is a little party in your mouth! They’re super fun to make, and they really impress when you serve them at holiday get-togethers. Trust me, everyone will want the recipe!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for these cookies. For a gluten-free option, consider using a 1:1 gluten-free flour blend.
Spices: The combination of ginger, cinnamon, cloves, and nutmeg brings warmth to the cookies. If you’re short on any, you can increase the amount of another or use pumpkin pie spice as an all-in-one alternative.
Butter: Unsalted butter is best as it lets you control the saltiness. If you need a dairy-free option, vegan butter works well.
Molasses: Unsulfured molasses gives these cookies their distinctive flavor. If you’re out, honey or maple syrup can substitute in a pinch, though the flavor will change slightly.
Caramel: Soft caramels are key for that gooey center. If you want a different filling, try chocolate or a nut butter for a fun twist!
How Do You Seal the Caramel Inside the Dough?
Sealing the caramel in the cookie dough can be tricky, but here’s an easy way to do it:
- After rolling the dough into a ball, flatten it slightly in the palm of your hand.
- Place the caramel in the center, then fold the edges of the dough over the caramel, pinching it to seal.
- Gently roll the dough back into a ball. Make sure there are no cracks or the caramel might ooze out while baking!
Taking this extra care will ensure that the melted caramel stays perfectly hidden inside while baking! Enjoy these tasty little surprises!
How to Make Caramel-Stuffed Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
For the Filling:
- About 30 soft caramel candies (wrapped)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time plus at least 1 hour to chill the dough. You’ll need about 12 minutes for baking. Overall, you can expect to spend about 1 hour and 32 minutes from start to finish—but trust me, the wait is worth it for these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This blend of spices will give your cookies that classic ginger flavor. Set this mixture aside for later!
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter with 1/2 cup of sugar until it’s light and fluffy. Then, add in the egg, molasses, and vanilla extract. Mix everything until it’s well combined and smooth.
3. Combine the Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. You don’t want to overmix! Cover the dough with plastic wrap and pop it in the refrigerator to chill for at least 1 hour.
4. Preheat and Prepare:
While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
5. Prepare the Caramel:
Unwrap the caramel candies and cut them into halves or thirds if they’re large. This way, they’ll fit nicely inside the cookies.
6. Shape the Cookies:
Once the dough is chilled, roll it into 1 1/2-inch balls. Flatten each ball just slightly in your palm, place a piece of caramel in the center, and carefully fold the dough around the caramel to seal it inside. Roll it back into a ball shape, ensuring there are no cracks.
7. Coat and Bake:
Roll each stuffed ball in granulated sugar to coat. Place them about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until they are set but still soft in the middle.
8. Cool and Serve:
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, and don’t forget to take a bite to discover that gooey caramel filling inside!
Can I Use Different Types of Caramel for the Filling?
Absolutely! While soft caramel candies work best for that gooey center, you can also use chocolate caramel or even peanut butter cups for a unique twist. Just ensure that the filling is easy to melt!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay fresh longer, you can refrigerate them, but be sure to let them come to room temperature before serving.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! After shaping it into balls and before rolling in sugar, place them on a baking sheet to freeze for a couple of hours. Once frozen, transfer the cookie balls to a sealed bag or container. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
Why Do I Need to Chill the Dough?
Chilling the dough is crucial because it helps the cookies maintain their shape while baking. If the dough is too warm, the cookies may spread too much, resulting in flat cookies instead of thick, chewy ones!