Caramel Stuffed Ginger Cookies
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Ginger Cookies filled with caramel are a delicious twist on traditional soft chewy ginger snaps!
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How to Make Caramel Stuffed Ginger Cookies
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My husband has always loved soft chewy ginger cookies! They were his favorite until I came up with these bad boys! Amazingly soft and chewy ginger cookies with a deliciously rich homemade caramel center! You will be never going back to plain ginger cookies again!
I love them warm so the caramel is soft and melty but my husband prefers them cooled. If you love them warm you can enjoy them freshly baked or just pop them into the microwave for a few seconds!
Warning: The caramel is EXTREMELY HOT when it comes out of the microwave.
When making these, you first start with a caramel made in the microwave. It makes the most incredible caramel! I then pour it into a small glass dish to cool, any ol’ dish works just fine! Once cooled, it will be slightly chewy and you will be able to break off pieces and roll them into balls about 1/2 tablespoon in size. When wrapping the cookie dough around the caramel, be sure the caramel is completely covered.
Items you’ll need:
* Corn Syrup (Karo) * Parchment Paper * Ground Ginger * Mixer *
- 2 tablespoons butter
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ cup corn syrup (Karo Syrup)
- ¼ cup + 2 tablespoons half & half
- 1/2 cup shortening
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/3 cup white sugar
- 1/3 cup brown sugar
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Combine butter, white sugar, brown sugar, corn syrup and 1/4 cup half and half in a large microwavable bowl (I used a 4 cup glass bowl). Cook 6 minutes stirring every 90 seconds. Let cool about 3-4 minutes and add in the remaining 2 tablespoons half & half (be careful it doesn't bubble up). Stir until smooth and pour into a small greased dish to cool completely.
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Combine flour, ginger, cinnamon, baking soda & salt in a small bowl. Mix with a whisk and set aside.
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With mixer on medium, cream shortening, butter and sugar until fluffy. Add in molasses and egg.
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With mixer on low, add in flour mixture until completely combined.
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Preheat oven to 350 degrees.
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Combine 1/3 cup each white and brown sugar in a small bowl. Set aside.
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Pull off about 1/2 tablespoon of caramel from your cooled caramel and form into a small ball. Wrap 2 tablespoons of cookie dough around the caramel and roll into a ball. Roll the ball in the sugar mixture.
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Place about 1 1/2" apart on a parchment lined pan and bake 9 minutes or until edges are slightly browned.
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Cool 5 minutes on the pan before moving to a wire rack to cool completely.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
When you call it Karo syrup, they have 4 kinds, so which one are you using? Getting all my stuff together to make these for the holidays.
I use a light or dark, either will work with the dark having a bit more flavor.
I had such high hopes for the caramel filled ginger cookies; however, the caramel never set. So disappointed!
I’m so to hear this!
What is ‘half and half?
You can find information on Half and Half here.
https://www.spendwithpennies.com/what-is-half-and-half-and-how-to-make-it/
I made them from the recipe exactly the first batch,and the cookue part and caramel melted together, also very very sweet. Made another batch and used 1 tsp baking soda and 1tsp powder, used 1/ 4 c each of the sugars AND rolled and FROZE the caramel before a rolled the dough around it…they were absolutely perfect, like from a bakery! Fabulous idea for a cookie, thanks!
I’m so glad you enjoyed them! I’m not sure why the cookie didn’t work out for you the first time but I’m glad they turned out the second time.
These look awesome! And I love that the caramel is made in the microwave and stays soft in the cookie! Yum! :)
Does the caramel in the ginger cookies get hard after they sit awhile? Thank you
It doesn’t, it is a fairly soft caramel (but not runny).
Am I missing where it says what temperature to bake these at?
These bake at 350 degrees.