by HollyGinger Cookies filled with caramel are a delicious twist on traditional soft chewy ginger snaps!
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!
Items you’ll need:
* Corn Syrup (Karo) * Parchment Paper * Ground Ginger * Mixer *
Caramel Filled Ginger Cookies
Prep Time 5 minutes
Servings 27 Cookies
Ingredients
- 2 cups flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup shortening
- ¼ cup butter
- 1 cup sugar
- ¼ cup molasses
- 1 egg
For Assembly
- 24 soft caramels such as Werthers
- ⅓ cup brown sugar
- ⅓ cup white sugar
Follow Spend with Pennies on Pinterest
Instructions
Cookie Dough
- Combine flour, ginger, cinnamon, baking soda & salt in a small bowl. Mix with a whisk and set aside.
- With mixer on medium, cream shortening, butter and sugar until fluffy. Add in molasses and egg.
- With mixer on low, add in flour mixture until completely combined.
Assembly
- Preheat oven to 350°F.
- Combine white and brown sugar in a small bowl. Set aside.
- Unwrap each caramel and shape it into a small flat circle. Wrap 2 tablespoons of cookie dough around the caramel and roll into a ball. Roll the ball in the sugar mixture.
- Place about 1 ½" apart on a parchment-lined pan. Bake for 9 minutes or until edges are slightly browned.
- Cool for 5 minutes on the pan before moving to a wire rack to cool completely.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
This cookie was a big mess! Caramel didn’t set and it took most of the day to get one cookie!!! I even tried to freeze the caramel but was still not setting. I followed the recipe exactly and I will not be making this again or attempting this. The sad thing about it was it was for my cookie exchange party .
Oh no, how incredibly disappointing Patricia, I’m sorry these didn’t work out for you.
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.