Description
Gingerbread men, step aside! These flavorful Gingerbread Thumbprint Cookies, packed with chewy caramel, give an old favorite a new twist!
Ingredients
Scale
- 3/4 cup butter (room temperature)
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger (or more to taste)
- 1/2 teaspoon salt
- 1/2 cup coconut sugar or brown sugar
- 1 cup caramel squares
- 2-4 tablespoons heavy cream (as needed)
Instructions
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350F
- Line two baking trays with parchment paper or silicone baking mats.
- Place the coconut sugar in a shallow bowl.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the sugar, and then place on the prepared cookie sheets, at least 2″ apart.
- Use a half teaspoon to press down on the center of each cookie to make an indent.
- Bake cookies for 10-12 minutes until spread and well browned.
- Immediately press each cookie with a half or whole teaspoon to re-assert the indentation.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack, if desired.
- In a small microwave-safe bowl, combine the caramel squares and 2 Tablespoons of the heavy cream. Heat for 30 seconds, stir well, and reheat as needed, stirring well in between each reheating.
- Add more heavy cream, as needed, to make the caramel smooth.
- Working quickly, portion a teaspoon of the melted caramel into each indentation of the cookies.
- Once all indents are filled with caramel, drizzle the remaining caramel over the cookies.
- Allow the caramel to set for 10 minutes before serving or storing.