Name: Caramel Stuffed Soft Gingerbread Cookies
Ingredients: Unsalted butter, ½ cup, 113g (room temperature); Brown sugar (packed), ½ cup, 100g; Molasses, ⅛ cup, 43g; Egg, 1 large; Vanilla extract, 1 teaspoon, 5g; Ground ginger, 1 teaspoon, 2g; Ground cinnamon, ½ teaspoon, 1g; Ground nutmeg, ½ teaspoon, 1g; Ground cloves, ½ teaspoon, 1g; All-purpose flour, 1¾ cups, 210g; Cornstarch, 1 tablespoon, 8g; Baking powder, 1 teaspoon, 4g; Salt, ¼ teaspoon, 1.5g; Soft caramels, 12 pieces (about 120g total)

Soft gingerbread cookies with molasses and warm spices, each stuffed with a soft caramel candy inside. An easy stuffed cookie recipe — wrap the caramel.

In a stand mixer, cream together the butter and brown sugar for 4–5 minutes until light and fluffy. Add in the molasses, egg, vanilla extract, and spices. Mix until well combined.

Add in the flour, cornstarch, baking powder, and salt. Mix until the dough comes together. Using a 3-ounce cookie scoop, portion out 6 cookies onto a parchment-lined tray.

Roll 2 caramels together to form one ball per cookie, making 6 total. Place each caramel ball on top of the cookie portions. Scoop another 3-ounce cookie dough portion on top of each caramel and mold the dough around to seal completely.

Freeze the cookies for 30 minutes.

Bake at 425°F (218°C) for 15–17 minutes until golden around the edges. Let cool before serving.

Caramel Stuffed Soft Gingerbread Cookies

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