Salted Caramel Ginger Cookies
Hey there! So, I just have to tell you about these Salted Caramel Ginger Cookies that I stumbled upon when I was trying to jazz up my regular cookie routine. They kind of remind me of those cozy winter days when you have nothing to do but bake and drink hot cocoa. You know, the kind of day where you wear your comfiest sweater and just relax? Anyway, these cookies are the perfect blend of spicy ginger and sweet caramel with a bit of flaky salt on top. They’re seriously a game-changer.
Why You’ll Love This
I make these cookies whenever I need to impress someone (like my in-laws, who can be picky, if you know what I mean). My family goes absolutely nuts for these; they have this magical way of disappearing before I even get a second one! And I know it’s a bit of a hassle sometimes to make caramel, but trust me, it’s worth it. Plus, there’s something so satisfying about that first bite when the caramel slightly oozes out—perfection.
Ingredients
- 1 cup unsalted butter, softened (sometimes I use salted and just skip the added salt)
- 1 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 3 cups all-purpose flour (my grandma swore by this specific brand, but I think any will do)
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel bits
- Flaky sea salt for sprinkling
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. (Or don’t, if you’re feeling rebellious, but it makes cleanup easier!)
- Cream together the butter and brown sugar until light and fluffy. This is where I usually sneak a taste.
- Mix in the molasses and egg until well combined. Don’t worry if it looks a bit weird at this stage—it always does!
- In a separate bowl, whisk together flour, ginger, baking soda, and salt. Gradually add this to your wet mixture.
- Stir in the caramel bits. This is when it gets real exciting.
- Roll dough into balls and place on the prepared baking sheet. Gently press down each ball and sprinkle with flaky sea salt.
- Bake for 10-12 minutes or until they start to crackle on top. On second thought, keep an eye on them; ovens can be tricky.
Notes
I once tried using all brown sugar instead of molasses and brown sugar, but they tasted a bit flat. Molasses is key!
Variations
I’ve experimented with adding a dash of cinnamon—it was a hit! But I tried adding chocolate chips once…didn’t quite work as I’d hoped. Live and learn, right?
Equipment
No stand mixer? No problem! A simple hand mixer or even a wooden spoon will do the job; just takes a bit more elbow grease.
Storage
Store them in an airtight container for up to a week, though, honestly, in my house, they never last more than a day!
Serving Suggestions
I love having these cookies with a cup of chai tea. My kids dunk them in milk, which they swear is the best way to eat them.
Pro Tips
I once tried rushing the creaming of butter and sugar, and regretted it because it made the cookies dense. Take your time with this step.
FAQ
Can I use fresh ginger instead of ground? Sure, but you might need to adjust the amount. Fresh ginger is quite potent!
Do I have to use flaky sea salt? Not really, but it adds a nice crunch and contrast to the sweetness. Highly recommend trying it!
What if I don’t have caramel bits? You can chop up soft caramels instead—it’s a bit messier but works in a pinch!
