Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.
Would you believe me if I told you that until this year, I had never actually done a cookie swap? Okay, that’s a lie, I did The Great Food Blogger Cookie Swap two years ago (And again this year which means you’re getting two…actually 3…days in a row this week. I’m sure you’re devastated.), but I had never done a real life one. I was just always the one giving away all of the cookies. The idea of getting some in return of kind of amazing!
This year we did a cookie swap at book club, and that was my first, official, in real life cookie swap. So much deliciousness. Did I tell you I was in a book club? Ummm, I am SO BAD at it. It’s been going on for almost a year? More than a year? And I’ve read 2 books. Well, that’s not even true. I read one book, then when it was my turn I picked my favorite play (August: Osage County), and never got around to rereading it. I just show up, drink wine, and at Christmas time, swap cookies.
But seriously, if you’ve sucked at anything in life and want to make up for it, I feel like these cookies might be the key to solving all past mistakes. They *might* be the best cookies I’ve ever made. It’s so hard because cookies are my favorite. As if you couldn’t tell. Most of the time brownies and cupcakes, while delicious, are only mildly tempting, but cookies get me every single time. So clearly, I make them a lot, and these are definitely high on my list.
In fact, after I brought them in to work, I had requests for more for practically a week. Pretty much until I made them again for Drink & Dish, and had more leftover cookies to bring in to satisfy everyone’s craving. The sugared edges give them a light crispiness, but the insides are cookie-dough-soft. Almost like if it was a gingerbread brownie on the inside. I can hardly describe it–just think absolute perfect cookie texture. And with soft, melty caramel in the middle? It honestly doesn’t get much better. They are best with homemade caramels. You can see how well homemade caramels melt in these salted caramel mocha cookies. For these I just used store bought because that’s what I had, and ya know what? They still came out awesome. You could also use vegan caramels to make them vegan (captain obvious), or omit the caramels if it’s not your thing. The cookie itself is so good it stands on it’s own.
Sooooo, in case you couldn’t tell, the theme of this episode of Drink & Dish is Christmas Cookie Swap! Nicole and I wanted to make sure that you guys had awesome things to bring to all your holiday swaps. Nicole makes a gingerbread martini that is absolutely to die for, and obviously the perfect pairing to these cookies!
These are absolutely a must-make this holiday season, and a great way to spice up your usual ginger molasses fix!
Soft baked ginger molasses cookies stuffed with sweet, gooey caramel. These will easily become your new favorite Christmas cookie! Gluten-free with vegan option.
Ingredients
- 2 cups gluten-free baking blend (or white whole wheat flour)
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- dash salt
- 1/2 cup apple butter
- 1/4 cup molasses
- 3/4 cup dark brown sugar
- 2 tsp vanilla extract
- 24 caramels*
- granulated sugar for rolling
Instructions
- In a medium bowl, whisk together baking blend, baking soda, spices and salt.
- In a large bowl, beat together apple butter, molasses, brown sugar and vanilla until smooth. Beat in dry ingredients until just combined. Cover and refrigerate for 30 minutes.
- Preheat oven to 350. Line 2 large baking sheets with silpat or parchment paper.Roll dough into approximately 1" balls. Press caramel inside, and roll dough back around. Make sure caramel is completely covered. Add more dough if necessary. Roll in sugar and transfer to prepared baking sheet. Repeat with remaining dough.
- Bake until just set, about 9-11 minutes. Cookies will look underdone,. Do not over bake. Cool completely on cookie sheet. Store in an airtight container at room temperature for up to one week.
Notes
*Use vegan caramels, or omit caramel to keep vegan.
I’ve never done a cookie swap either! It sounds so fun…but sadly, most college students don’t really like to bake cookies, just eat the ones I make. For instance, my housemate just looked over my shoulder and told me to make these this week. Uhh….definitely something I need to do! They look so amazing. Pinned! 🙂
Yeah, when I was in college “baking cookies” meant buying the pre-made dough. In fact, I’ll never forget the time my best friend and I bought a frozen pizza and were SO PROUD of ourselves for “cooking dinner” instead of going out. You’re just ahead of your time. 😉
Those cookies have a sticky delicious secret!!!
Haha…yes, yes they do. 😉
I am loving all that caramel oozing out. Looks absolutely delicious! Pinned. 🙂
I know, I could hardly take it–gingerbread and caramel are just a match made in heaven! Thanks Anne!
Given my current crazy obsession with molasses, I’d be all over these in a heartbeat… and the fact that they’re stuffed with ooey, gooey caramels just makes my brain want to explode over the sheer deliciousness of it all. LOVE how they use apple butter!
Molasses makes almost everything better. Yesterday I was trying to figure out how to put it in macarons, but I think that’s just a task that will have to wait until I have a lot of patience and free time, hehe. Thanks friend!!
molasses is the new maple syrup! so good and pairs nicely! like these, oh my!
I looove maple syrup too. I mean, pretty much anything with sugar and I’m game…clearly.
i’ve never used molasses before!! is that weird??
Not weird–I rarely use it except for the holiday season. Try it in place of honey or maple syrup in something you make this holiday season! 🙂
You know, I’ve never done a cookie swap either! Lol. I’ve always wanted to do one though.
Gosh I love ginger cookies and these look irresistible. I’m a sucker for a soft cookie and I’m crazy for that gooey caramel!
It’s funny, I made that video, and then this year I get invited to two! Except I only like to bring the cookies. I don’t like to take anyone’s cookies home because…well the LAST thing I need around here is MORE cookies!
Molasses screams ooey gooey mess of goodness! Adding ginger just takes it to a whole ‘nother level. Yum!
Seriously! In fact, I go crazy trying to keep my molasses bottles clean because it is so sticky and gooey. I don’t know if that’s weird, but I get totally type A about it. Maybe I just need to make more cookies and use the rest so I don’t have to think about it. 😉
Ginger molasses cookies are, without hesitation, my favorite cookie of all time. Why did I not think to introduce caramel to them? My family is going to LOVE these at Christmas. I’m so glad we did a cookie swap at book club – I’m pretty sure it was the first time I’ve ever done an organized exchange, too! I’ve been munching on them all week long. 🙂 Another great Drink & Dish!!
OMG I absolutely LOVED your cookies Jenn! I couldn’t stay away from them! Thanks for always being such a great support with D&D–it really means a lot!
I’m just curious which kind of caramel? Just the cheap squares or something better? Thanks!
It’s best with homemade caramels, but any caramels will work. If you use cheaper ones, you may want to heat them in the microwave for about 10 seconds before eating if they’re not still warm. Enjoy!
Could i use applesauce in place of apple butter and then just add more spices to cookie dough? Also, does this recipe not require xanthan gum… And I’m assuming that the ginger is dried and not fresh.
You can, but the texture will be cakey. Apple butter provides a different cookie texture. And yes, the ginger is dried.