These caramel-stuffed gingerbread cookies are soft, spicy, and delightfully chewy. The warm flavors of ginger and cinnamon mix perfectly with gooey caramel in the center!
Honestly, the best part is getting that sweet surprise when you take a bite! I like to make a big batch and share them, but I won’t lie, I keep a few just for me! 😂
Making these cookies is super easy. Just mix, stuff, and bake. They fill your kitchen with an amazing smell that makes you want to eat them right away!
Key Ingredients & Substitutions
All-purpose flour: Essential for structure, but you can substitute with a gluten-free flour blend, if needed. Just make sure it’s a 1:1 blend for best results.
Ground spices: The mix of ginger, cinnamon, cloves, and nutmeg brings out those cozy flavors. If you’re out of any of these, pumpkin pie spice can be a nice alternative.
Unsalted butter: I love using unsalted butter because it lets you control the salt. If you want a dairy-free option, use coconut oil or a plant-based butter.
Brown sugar: It adds moisture and a deep flavor. If you’re out of brown sugar, mix white sugar with a bit of molasses (1 tablespoon per cup of sugar) for a similar taste.
Caramel candies: Soft caramels are key for this recipe’s gooey center, but feel free to swap them with chocolate or peanut butter cups for a twist!
How Do You Get the Perfect Chewy Texture?
Achieving that perfect chewy texture in cookies is all about the mixing and baking times. Don’t overmix your dough, as this can lead to tougher cookies. Here’s how to keep them soft:
- When creaming butter and sugar, just go until light and fluffy—no need to overdo it.
- Chill the dough; this helps the cookies to spread less and stay thick and chewy.
- Watch your baking time closely; underbake just slightly for that perfect chewy center. If the edges are set but the center looks soft, take them out!
- Let them cool on the baking sheet, as they continue to set as they cool down.
Caramel-stuffed Gingerbread Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- About 30 soft caramel candies (or caramel squares), unwrapped
- Granulated sugar, for rolling
How Much Time Will You Need?
You will need about 15 minutes for preparation and 10-12 minutes for baking, plus at least 1 hour for chilling the dough. In total, plan around 1 hour and 30 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare Dry Ingredients:
Start by grabbing a medium bowl. Whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. This will create a wonderful mixture of spices to season your cookies. Set this aside for now.
2. Make Dough Base:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes. Once fluffy, add in the egg, molasses, and vanilla extract, mixing until everything is well combined.
3. Combine Wet and Dry Ingredients:
Now, gradually add your dry ingredient mixture to the wet mixture. Stir it all together gently until just combined. Don’t worry if the dough looks a bit soft; that’s exactly what you want!
4. Chill the Dough:
Cover the bowl with plastic wrap and place the dough in the refrigerator for at least 1 hour. This step is really important! It helps the dough become firm, making it easier to scoop and shape later.
5. Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
6. Shape Cookies with Caramel:
After the dough has chilled, take about 1 1/2 tablespoons of dough and flatten it slightly in your palm. Place a soft caramel candy in the center and carefully wrap the dough around it, sealing the caramel inside. Roll the dough ball in granulated sugar, then place it on your lined baking sheets, spacing them about 2 inches apart.
7. Bake:
Pop the baking sheets into your preheated oven and bake for 10-12 minutes. The cookies should spread a bit and crack on top, but remain soft in the center. Be careful not to overbake, as you want that gooey caramel center to stay melty!
8. Cool Slightly:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. The warmth will help the cookies set. Then, transfer them to a wire rack to cool completely. The caramel will be delightfully gooey!
9. Serve and Enjoy:
These cookies are best enjoyed warm or at room temperature, allowing you to savor the luscious caramel surprise inside!
These caramel-stuffed gingerbread cookies are not only a treat for the taste buds but also fill your home with delightful scents. Enjoy baking and sharing them with friends and family! 🍪
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to choose a blend that includes xanthan gum for the best texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Just place them in a freezer-safe container or bag, and they’ll last up to 3 months.
What Can I Use Instead of Soft Caramel Candies?
If you don’t have soft caramels, you can use chocolate or hazelnut spread for a different but delicious twist. Just be sure to use the same amount and try to seal it well within the dough.
Can I Make the Dough Ahead of Time?
Yes! You can make the dough ahead of time and refrigerate it for up to 3 days. Just make sure to cover it tightly to prevent it from drying out. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes to soften slightly before shaping the cookies.
