It’s that time of year again! Cookie swap season is in full swing. It’s always fun to give (and get!) new kinds of cookies, so this year as part of the Great Food Blogger Cookie Swap, I gave a twist to a classic Christmas cookie. It didn’t disappoint. I will definitely be making these soft baked caramel ginger cookies again!
Ginger cookies, gingerbread, gingersnaps, they’ve all been making frequent appearances in my kitchen lately. It’s such a classic flavor this time of year, so I went with soft baked ginger cookies studded with caramel bits. I love soft baked ginger cookies, and, after making these gingerbread brioche rolls, I knew I needed to make a ginger cookie that was loaded with caramel! The caramel ginger combination is so good. (Hopefully Stephanie, Natalie, and Dani thought so, too!)
The best part of this cookie swap, though all of the delicious cookies are definitely great, is that the proceeds from participating in this cookie swap go directly to Cookies for Kids’ Cancer. Along with what the bloggers raised, OXO, Dixie Crystals, and Land O’ Lakes made matching donations up to $3000! A great cause and great cookies combined for a great cookie swap!
These ginger cookies didn’t last long at our house, so give an old favorite a slight twist and discover a new seasonal favorite!
- ½ C butter, softened
- ½ C brown sugar
- ¼ C sugar
- 1 egg
- ¼ C molasses
- 2 tbsp water
- 2¼ C all-purpose flour
- 2 tsp ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ⅛ tsp salt
- ½ C caramel bits
- ¼-1/3 C sugar, for rolling dough in
- Preheat oven to 350. Line cookie sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, cream together butter and sugars. Add the egg and beat until creamy. Beat in molasses and water until well-combined.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Slowly add dry ingredients to wet ingredients. Dough will be stiff. You may need to finish stirring with a wooden spoon. Stir in caramel bits.
- Shape dough into 1 inch balls. Roll in sugar to coat. Place dough on cookie sheet. Press dough to indent slightly.
- Bake for 8-10 minutes or until cookies puff and edges just start to turn golden brown. Allow cookies to cool for a couple of minutes on a cookie sheet before removing to a wire rack to cool completely.