Directions
Here’s for you the deliciously awesome Caramel Stuffed Soft Gingerbread Cookies. So just go and grab this recipe now!
Steps
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1
Done
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In the bowl of your stand mixer, cream together the softened butter and sugar for three minutes |
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2
Done
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Add in the molasses and mix completely |
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3
Done
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Crack in the eggs, one at a time, being sure to scrape down the sides as you go. |
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4
Done
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Mix in the vanilla, ginger, cinnamon, nutmeg, and cloves until thoroughly mixed. Scrape down the bottom and sides of the bowl. |
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5
Done
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Add the flour, cornstarch, sprinkle the baking soda and salt on the flour, and mix until just combined. |
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6
Done
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Cover and chill in the fridge 30-40 minutes. |
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7
Done
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While your dough is chilling, unwrap all of the caramels |
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8
Done
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Preheat your oven to 350°F and line three baking sheets with parchment paper. |
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9
Done
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Taking about 1/2-1 Tablespoon of dough, roll into a ball. Do the same with a second piece of dough. |
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10
Done
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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. |
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11
Done
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Place on a baking sheet two inches apart. (I fit eight per baking sheet) |
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12
Done
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Bake for 9-10 minutes, until flattened, but puffy, and cooked through. |
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13
Done
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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. |
