Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this week.
I’m also trying to coordinate some sort of giveaway into this week, but I haven’t finalized those details yet. Stay tuned. If there is a giveaway, I’m pushing to have it on Hump Day.
For our first cookie of the week, I made Caramel Gingersnaps.This recipe combines the spices of fall with sweet gooey caramel for a winning combination.
To pull this off, I took a recipe I had for gingersnap cookies and just added caramel bits.
The resulting cookie is super soft and bursting with flavor. I’ve actually always been a fan of gingersnaps. My mom made them, so I guess I find some sort of comfortin them. As crazy as it sounds, their flavor reminds me of home and family.
These are also one of my favorite cookies for dunking in tea. The heat warms and softens both the cookie and the caramel. It’s magic!
Okay, it’s time to get Fall Cookie Week officially started by telling you how these are made.
Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 11-ounce bag caramel bits
Let’s get baking:
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
Then, in the bowl of a stand mixer, cream the softened butter. Add the brown sugar and beat until light and fluffy. Scrape down the sides, if needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet on low speed. Mix until just combined. Then gently fold in the caramel bits. Cover mixed dough with foil and chill for 3-4 hours .
Preheat oven to 350 degrees F. Line a large baking sheet with asilicone mat or parchment paper as some of the caramel may run.
Shape dough into 1-inch balls and roll in granulated sugar. Place balls one inch apart. Flatten slightly with your hand or the bottom of a glass. Bake for 8-10 minutes, until the edges are just turning brown. Be careful not to overcook these, which would result in a harder cookies.
Remove cookie from the baking sheet and place on a wire rack to cool completely.
Delicious, soft, and caramel-filled gingersnaps. You really can’t go wrong with these. Not only are they great for the fall, they are perfect for the holidays, too.
So what do you think? Will you be giving these cookies a try!
And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:
Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party