Caramel Gingerbread Cookies
Soft spicy gingerbread cookies stuffed with soft caramel candies. These flavour packed caramel gingerbread cookies are the perfect Christmas cookies.
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Servings: 20 cookies
Calories:
Ingredients
- 300 grams (2½ cups) plain or all purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons mixed spices
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon sea salt
- 160 grams unsalted butter, room temperature
- 130 grams (⅔ cup) brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 90 grams treacle or molasses
- 20 caramel candies
Instructions
- Sift flour, ginger, mixed spice, bicarbonate of soda and salt into a large bowl.
- In the stand of a mixer beat butter and brown sugar until light and fluffy about 3 minutes. Scrape down the sides of bowl as needed.
- Add egg, vanilla extract and treacle or molasses and beat well until well combined. Add flour mixture to wet mixture . Do not over mix.
- Cover dough with a plastic wrap and chill in fridge for 1-2 hours or until you can handle it without it sticking to your hands.
- Scoop up two tablespoon of chilled dough and roll each into a ball with your hands. Place a caramel in the centre of 1 ball of dough. Top the caramel with the other ball of dough and roll until into a ball until the sides are sealed. Repeat with the rest of the dough and 19 caramel candies. Refrigerate for 2 hours.
- Preheat oven to 160°C, Line a baking sheet with parchment paper. Place cookie balls on the prepared sheet , spreading them at least 4 inches apart.
- Bake in oven for 10-12 minutes. Remove cookies from oven. The cookies will appear underdone and soft in the middle. Leave to cool on the baking sheet for at least 5 minutes, then continue cooling on wire racks.
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