Caramel-Filled Ginger Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">80g molasses (or black treacle)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g crystallized ginger, finely chopped</li><li class="ingredients-single-item">50g granulated sugar (for rolling)</li><li class="ingredients-single-item">For the caramel filling:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">½ tsp sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Candy thermometer</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ice cream scoop or cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the caramel filling as it needs time to cool. In a medium heavy-bottomed saucepan, combine 200g sugar and 60ml water. Heat over medium heat without stirring (stirring can cause crystallization) until the sugar dissolves completely and turns amber in color (around 170°C on a candy thermometer). This process takes about 8-10 minutes - be patient and watch carefully as caramel can burn quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once the caramel reaches a deep amber color, remove from heat immediately and carefully add the 60g butter (it will bubble vigorously). Whisk until butter is completely incorporated. Slowly pour in the heavy cream while continuously whisking (mixture will bubble again). Add the sea salt and whisk until smooth. Transfer to a heat-resistant container and refrigerate for about 1 hour until firm enough to scoop but still pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare the cookie dough. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. These warming spices are what give ginger cookies their distinctive flavor profile, so measuring accurately ensures perfect balance.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, brown sugar, and 50g granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. This lengthy creaming process incorporates air into the mixture, creating a lighter, chewier cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully incorporated, scraping down the sides of the bowl as needed. The molasses not only adds deep flavor but also contributes to the cookies' chewy texture and moisture retention.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, gradually add the dry ingredients until just combined. Fold in the crystallized ginger by hand. The dough will be soft and slightly sticky. Cover the bowl and refrigerate for at least 1 hour or up to overnight. This chilling step is crucial as it solidifies the butter, preventing excessive spreading during baking and intensifying the flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper. Remove the chilled caramel from the refrigerator. Using a teaspoon, scoop out small portions of caramel and roll into 18 balls, approximately 1cm in diameter. Place these back in the refrigerator while you prepare the cookie dough.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the remaining 50g granulated sugar in a shallow dish. Remove the cookie dough from the refrigerator. Using a cookie scoop or tablespoon, portion the dough into 18 equal balls (about 40g each). Take one dough ball, flatten it slightly in your palm, place a caramel ball in the center, then fold the cookie dough around the caramel. Ensure the caramel is completely enclosed to prevent leaking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll each filled dough ball in the granulated sugar to coat completely, then arrange on prepared baking sheets, spacing cookies at least 5cm apart as they will spread. For a better-looking finish, slightly flatten the tops with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone. The cookies will continue cooking on the hot baking sheet after removal from the oven. Let cookies cool on the baking sheet for 5 minutes (this allows the caramel center to set slightly) before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best experience, enjoy these cookies when they're slightly warm, which keeps the caramel centers deliciously gooey. If eating later, you can microwave them for 10-15 seconds to restore the molten caramel effect. Store in an airtight container for up to 5 days, with layers separated by parchment paper to prevent sticking.</li></ol>