Salted Caramel Ginger Thumbprint Cookies Recipe
Prep Time:
50 minutes
Cook Time:
15 minutes
Servings:
36 Cookies
Ingredients
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup salted butter, room temperature
  • 1 cup brown sugar
  • 1 egg
  • ½ cup heavy cream
  • ¾ cup molasses
  • ½ cup granulated sugar, for rolling
  • 1 cup granulated sugar
  • 2 tablespoon brown sugar
  • ¼ cup salted butter
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 1 cup white chocolate chips
Directions
  1. In a large bowl whisk together the flour, baking soda, ginger, cinnamon and nutmeg. Set aside.
  2. In a large bowl use an electric mixer or stand mixer to beat the butter and brown sugar until fluffy.
  3. Add the egg, heavy cream and molasses to the bowl and beat together until smooth.
  4. Add the dry ingredients into the bowl with the wet ingredients and beat until well combined. Place the dough in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350 F and line cookie sheets with parchment paper.
  6. Use a small cookie scoop to create 1 tablespoon-sized balls and roll each in the granulated sugar in a small bowl.
  7. Place at least 2-inches apart on the prepared cookie sheet. Repeat until all the cookie dough has been used. Bake in the preheated oven for 13-15 minutes, until the edges are set.
  8. Carefully remove cookies from the oven and immediately use a teaspoon measuring spoon to press an indent into the center of the baked cookies. Let cool.
  9. To make the caramel, heat the granulated sugar and brown sugar in a large heavy-bottomed saucepan on medium-low heat, mixing often, until the sugar melts completely.
  10. Once sugar is melted, remove the pan from the heat and stir the butter into the caramel until it is integrated. The mixture will bubble up as you do this.
  11. Add the vanilla extract, heavy cream and white chocolate chips to the pan and stir until the chocolate melts and everything is combined.
  12. Immediately spoon the caramel into each of the indents in the cookies, filling each to almost the top.
  13. Let caramel set (about 10 minutes) then serve the cookies.