Gingerbread Cookies with Dollop of Carmel!
Gingerbread Cookies with A Dollop of Carmel That Will Make You Burst With Joy!
Man…there is NOTHING like gingerbread cookies in the fall but add caramel to the mix…WOW…too die for!
I love baking in the fall because of all the wonderful fresh spices. I also love the fact I have more time due to ministry slowing down. This recipe is so simple and will definitely make your family some happy campers! Plus, they were wonderful to have on our trip to Branson, MO. One cookie was enough to meet the snacking need and made the car smell good too!
Hope y’all love it as much as we did!
All spices I get through the link, Starwest…organic, fresh!
- 2 cups flour
- 1/2 tsp. salt
- 1/4 tsp allspice
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. nutmeg, fresh grated is best
- 6 tbsp. salted butter softened
- 3/4 sugar
- 1/2 cup molasses or best yet, Sorghum (video below)
- 1 large egg
- 6 tbsp. caramel sauce (look below)
- In a large bowl, whisk the flout, salt, allspice, cinnamon, cloves, ginger, and nutmeg.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in egg.
- Reduce the speed to low and add the flour mixture in 3 batches, beating until just combined after each addition. Wrap the dough in plastic wrap (BPA FREE) and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop a rounded teaspoonful of dough and root into smooth round balls. Place 2 inches apart on the prepared sheets. Gently press your thumb into the center of each to make an indentation.
- Bake until cookies are set but still soft, about 14 minutes. Let cool, slightly then press the handle of a spoon into each cookie center. Remove each cookie and let cool, then fill with 1/2 tsp. of caramel.
Making Homemade Caramel Sauce
- 1 cup of sugar
- 1/4 cup of Sorghum or molasses
- 1/2 cup of half and half
- 4 tbsp. butter
- pinch of salt
- 1 tbsp of vanilla, more if you like
Put all ingredients except vanilla in a saucepan over medium heat. Whisk for 5-10 minutes while cooking until thick. Add vanilla and cook for another minute. Turn off the heat, cool a bit then pour into mason jar. Refrigerate until cold.
What is Sorghum?
Sorghum is made from 100% pure, natural juice extracted from sorghum cane. The leaves from the cane are stripped by hand, and the heads are removed. The cane is then put through a roller press to squeeze out the sweet juice. The juice is strained again and cleansed of impurities and cooked down in open pans resulting in an amber-colored, mild syrup. Sorghum is one of the oldest natural sweeteners known, used by our ancestors as America was being settled. Besides being the energy food of the settlers, sorghum made their foods tastier and more nutritious. Sorghum contains such nutrients as calcium, iron, potassium, and phosphorus, and it contains no chemical additives.
The settlers found many ways to use sorghum sweetening drinks, making confection, flavoring meats, but its most popular usage was in baking. It was used in place of sugar in making pies, bread, puddings, and countless cakes and cookies. It is still a nutritious flavoring that gives any food that delicious taste and aroma the spells…HOMEMADE!
Written by the Schrock Family at Silver Dollar in Branson, MO