Caramel Stuffed Soft Gingerbread Cookies

By cindyandmojo

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

Details

Servings 24
Preparation time 10mins
Cooking time 60mins
Adapted from fabtasticeats.com

Preparation

Step 1

Directions

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

Add in the molasses and mix completely

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

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

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

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

I’d like to make these but do the carmel centers harden when they cool, or do they stay soft and chewy? Has one ever lasted long enough to find out?

Just curious, when do you add the cornstarch?? I see it in the ingredients list but not in the instructions

Just found these via Pinterest and I can’t wait to make them! They look DELICIOUS!

I’m curious about the “cornstarch” as well. I looked up other gingerbread cookie recipes and don’t see it in any of them. Is it maybe something you add because it produces a result you like? I am making them right now so am torn as to whether or not I should add it, assuming it was just left out of the instructions, or not add it because it was accidentally added to the ingrediant list.

Just so you know for the future, the purpose of the cornstarch is to make the cookies extra soft and thick!

and yes! I do add it because my preference for cookies is soft and thick!

So, I made them, included the cornstarch that wasn’t mentioned in the instructions (I put it in at the end using my hands to mix it in…). They turned out AWESOME!!!!!! I also rolled them in cinnamon and sugar before baking…perfect for gingerbread cookies. The sad thing is, I could only eat one…the rest are for the church at Buckley Air Force base. Oh well, guess I’ll have to make more…darn!

Ahh SO glad you liked them! Such a great idea rolling them in cinnamon-sugar, I rolled them second batch, but just with sugar, totally adding the cinnamon next time! You have so much self-control only having one!

These look amazing, and am getting ingredients for Christmas baking tomorrow- these are added to the list. One question- instruction 9 says 1/2-1T dough- does that mean somewhere between one half and one or is it one and a half? I realize those amounts are quite different.

[…] these cookies will make me love gingerbread cookies […]

I just realized I don’t have unsalted butter. What will the difference be in the cookies if I use actually margarine? I wish I would have read the directions before I went to the store but I didn’t. I did get molasses and caramels though!!!! They are surely important!!! Just wish I had unsalted butter!!! Thank you.

Heather

If they’re lighter, I’m thinking maybe different molasses..that is what REALLY darkened mine up, what type did you use? And if they didn’t spread, that is generally because there was to much flour added. Let me know if I can help you further!

My cookies were much lighter than this, the dough was much to stiff (too much flour) which I noticed while mixing but wanted to follow the recipe. They ended up being hard, dry, and overall pretty bad. Also, per the cooking time the caramel in the center didn’t get hot enough to melt, so they ended up being quite hard. I’m not blaming you for my cookies not being good- but maybe the flour/baking soda ratio should be adjusted for a more moist dough.

Alaina! These cookies are amazing!! You are a master. I added chocolate chunks to mine after my husband decided he wasn’t a huge fan of the caramel. I like it both ways. These cookies are so big and soft and amazing, no matter what you put in them!! Thanks for an awesome recipe! Here’s my take:

I love it with the chocolate too! What a great variation! Thank you

I just wanted to let you know that I don’t think your recipe addresses where the cornstarch goes. I assumed it went with the flour, baking soda, and salt. Just thought I would let you know!

I made these tonight and not only were they super easy to make, but they are delicious! Thank you soo much for the recipe! You are AWESOME!!! Merry Christmas!

Hello ! I just tried your recipe and it’s delicious. I replace molasses with honey because I don’t have any but it still awesomely delicious ! Here is a little picture of them :

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