There is nothing better than the smell of fresh cookies baking in the oven especially during the holiday season! I’m not usually a fan of gingerbread cookies however, these are soft with a distinct hint of spice and sweetness. I usually double the recipe, which is what I did here. After I roll the cookies, I place them flat on a cookie sheet in the freezer till they’re totally frozen, then I save them in a ziplog bag in the freezer with baking instructions so I won’t forget.
I urge you to try them and let me know what you think!
I didn’t use Turbinado sugar here because I felt the cookies were sweet enough with the caramel bits.
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 4 tablespoons Turbinado sugar (optional)
- 1/2 cup caramel bits
- Preheat oven to 350F.
- Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
- Beat in the egg, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture
- Shape the dough into walnut sized balls, insert 2 caramel pieces in each one and enclose the dough over it.
- Roll the cookies in the turbinado sugar.
- Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
- Bake for 10-12 minutes in the preheated oven.
- Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
- Makes approximately 30 cookies. Store in an airtight container.