Is there anything better than stuffing a cookie with caramel?? This one immediately caught our eye with the stuffed caramel (again, YUM), and also the crystallized ginger in it. This is our gingerbread cookie for the year so I was especially excited that the crystallized ginger made the flavor pop in the best way. There are only 6 days until Christmas and we are halfway through our 12 days of cookies! Comment below with what cookie you have been the most excited about so far!
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- 1 ½ cups packed dark brown sugar
- ½ cup plus 2 Tbsp. salted butter, softened
- 2 large eggs
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- ¼ cup chopped crystallized ginger
- 2 tsp. baking powder
- 1 tsp. salt
- 16 caramel candies, cut in half
- ½ cup Demerara sugar
Beat butter, brown sugar, eggs, and vanilla with a stand mixer on medium speed until mixture is blended and smooth.
Process flour, ginger, baking powder, and salt in a food processor until ginger is finely chopped and mixture is well blended, 1 to 2 minutes. Gradually add flour mixture to sugar mixture, and beat on low speed just until blended after each addition. Shape dough into a disk, wrap in plastic wrap.
Chill 4 to 24 hours.
Preheat oven to 350 degrees Fahrenheit.
Shape dough into about 32 (1 ½ inch) balls. Flatten each dough ball in the palm of your hand, and place 1 caramel half in center of dough. Wrap dough around caramel, and reshape into a ball by rolling in hand, completely covering caramel.
Place dough 2 inches apart on a parchment lined baking sheet. Sprinkle each cookie lightly with Demerara sugar. (Chill assembled balls until ready to bake.)
Bake 11 to 12 minutes until flattened and lightly browned. Cool on pans 8 minutes. Serve warm.
*Recipe is courtesy of Southern Living*