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Caramel Stuffed Soft Gingerbread Cookies

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Ingredients

1 cup unsalted butter, softened (2 sticks)
1 cup brown sugar, packed
1/4 cup molasses
2 eggs
2 teaspoons pure vanilla extract
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
3 1/2 cups all purpose flour
2 Tablespoons Cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
24 Kraft Caramels

Caramel Stuffed Soft Gingerbread Cookies

  • 1 hour
  • Serves 24
  • Easy

Directions





Here’s for you the deliciously awesome Caramel Stuffed Soft Gingerbread Cookies. So just go and grab this recipe now!



Steps

1
Done

In the bowl of your stand mixer, cream together the softened butter and sugar for three minutes

2
Done

Add in the molasses and mix completely

3
Done

Crack in the eggs, one at a time, being sure to scrape down the sides as you go.

4
Done

Mix in the vanilla, ginger, cinnamon, nutmeg, and cloves until thoroughly mixed. Scrape down the bottom and sides of the bowl.

5
Done

Add the flour, cornstarch, sprinkle the baking soda and salt on the flour, and mix until just combined.

6
Done

Cover and chill in the fridge 30-40 minutes.

7
Done

While your dough is chilling, unwrap all of the caramels

8
Done

Preheat your oven to 350°F and line three baking sheets with parchment paper.

9
Done

Taking about 1/2-1 Tablespoon of dough, roll into a ball. Do the same with a second piece of dough.

10
Done

Stack the dough on each side of the caramels, firmly squeeze together so it's pinched at the sides and then roll into a ball.

11
Done

Place on a baking sheet two inches apart. (I fit eight per baking sheet)

12
Done

Bake for 9-10 minutes, until flattened, but puffy, and cooked through.

13
Done

Allow to cool completely on the baking sheet before removing, because if you do it sooner, the caramels could melt through the bottom on the cooling racks.

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