This post may contain affiliate links. Please read my disclosure policy.
Ginger Molasses Thumbprint Cookies with Caramel ~ a terrific little molasses cookie with a crisp exterior, plenty of bite from the ginger, and a smooth, gooey milky caramel center.
The decorations are up, as much as they’re going to be, presents are stacked on the table ready to be wrapped, and cookies are coming out of the oven! Christmas is just two weeks away and we even have a few inches of snow on the ground. Looks like we’re almost ready – how about you? If you’re still looking for another easy, delicious cookie recipe, you’ll want to give these a try. Molasses and ginger are a famous holiday couple, and now they happily welcome caramel to their fun cookie party!
The classic flavor of Gingerbread is always a favorite in our house during the holidays.
Our Ginger Molasses Thumbprint Cookies have plenty of ginger, and molasses, giving them great flavor without being overly sweet. Milky caramel just seemed like the perfect compliment to the spiciness of the ginger and molasses, and it is! A simple, easy and delicious cookie sure to please your festive friends and family.
This is a great basic recipe for ginger molasses cookies that can be served several ways.
Thumbprint cookies are absolutely brilliant but if you prefer a plain ginger & molasses cookie, skip the caramel center and enjoy them straight from the oven! We fashioned these cookies after one of our favorite recipes for Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream. They’re also terrific without the sweet filling so take your pick – two great recipes perfect for the holidays! Don’t forget our oh-so-delicious Gingerbread Whoopie Pies with a lovely Lemon Cream Cheese Filling. They check all the boxes for a ginger molasses cookie, and classic gingerbread cake all in one bite. Finally, we always love making our classic Gingerbread Cookies cut into festive snowflakes, trees or gingerbread men. So much fun to decorate!
These cookies are best stored in a single layer at room temperature, but if you don’t mind a little chewier caramel, pop them in the refrigerator for a longer shelf life.
Thanks for PINNING!
Let’s be cooking friends! If you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help our readers, and me too. Also, if you’re on Pinterest, feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM use the hashtag #savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Ginger Molasses Thumbprint Cookies with Caramel
For the cookies:
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 ½ teaspoons ground ginger
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ¼ cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup finely chopped candied ginger
- ½ cup coarse or granulated sugar for coating
For the filling:
- 30 soft caramels
- 3 tablespoons heavy cream
To prepare the cookies:
- In a medium mixing bowl, whisk together the flour, cornstarch, soda, salt, cinnamon, cloves and ginger. Set aside.
- In a large mixing bowl combine the butter and brown sugar. Beat on medium until the mixture is light and fluffy. Add the molasses and vanilla and blend until smooth. Add the egg and beat until blended. Scrape down the sides and bottom of the mixing bowl and blend again to incorporate.
- Add about 1/3 of the flour mixture and mix on low until incorporated. Repeat until all flour is blended. Add the candied ginger and blend on low just until incorporated. Scrape the sides and bottom again with a rubber spatula, and blend one more time. Cover the mixing bowl and refrigerate 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pour about 1/4 cup of the coarse or granulated sugar into a shallow bowl for rolling.
- Scoop out some of the cookie dough using a 1-inch cookie scoop or tablespoon. Roll the dough into a ball, then roll the ball in the coarse sugar.
- Place the cookies on the baking sheet at least 2 inches apart and freeze for 15 minutes. Bake the cookies in a preheated oven for 10-12 minutes. Remove the cookies from the oven, and using the back of a 1/2 teaspoon measuring spoon, make an indentation in the center of each warm cookie. Transfer to a cooling rack and let cool completely. Fill with 1/2 teaspoon of the caramel filling. Cool until set, about 30 minutes.
To make the caramel:
- Microwave the caramels and cream in a small bowl, stirring every 30 seconds until smooth, about 1 to 2 minutes.
I’m loving all the ginger recipes these days and have moved these Chewy Chocolate Ginger Cookies from The View from Great Island to the top of my list! How about this Gingerbread Martini and Homemade Gingerbread Syrup from Nutmeg Nanny? How delicious they must be! And last but not least, I really want to make these White Chocolate Gingerbread Blondies from Bless this Mess.
Thanks so much for stopping by! Happy shopping, baking and gathering!