These soft ginger snaps have the perfect blend of spices. The caramel filling inside only makes them better! This cookie is definitely going on my list of holiday cookies! My family couldn’t stop ranting and raving about these. In fact, my middle child sold one of his cookies from his lunch to a friend for $2.00! The kid asked Branson if he could buy more the next day! Love the entrepreneur spirit!
I have another gingersnap story too. I will tell it to you another day!
This is how you do it. First, cream together brown and white sugar with shortening and butter. No substitutes. It has to be butter!
Add eggs. Mix together.
To the creamed mixture add molasses. Mix it together. Is anyone else glad they finally invented a molasses jar that is actually easy to pour the molasses out of?
Sift flour and spices into the creamed mixture. I don’t know what is wrong with this picture. Pretend like it looks normal.
Mix together until you have a nice, and super yummy dough. I regret that I could NOT stop eating this dough.
Note: I put my dough in the refrigerator at this point and let it sit until the next day. I just didn’t have a whole day that I could dedicate to cookie making. I had to divide and conquer. Anyway, if you need to…stick the dough in the fridge, help the vet, drive the kindergarten carpool, take your kiddos to piano, check math homework, pack lunches, go to bed, do other farm book work and then let the dough come to room temperature before baking.
I used about 1 1/2 Tablespoons of cookie dough. Stick a Rolo right in the middle of the dough. Then wrap the dough around the candy. Make sure the candy is all tucked in there, or else it will spill out.
Does anyone have a good way to actually roll cookies into round shapes, instead of flying saucers?
Once you have your flying saucers…dip the bottoms in sugar.
Set on a parchment lined baking sheet, sugar side up. And bake.
Remove to wire rack to cool. Yum! I can’t decide if these were better warm or cool. I know that I ate way to much cookie dough and promised myself that I wouldn’t eat the baked cookies. But they were so good.
Warm spicy gingersnaps remind me of the fall and the holidays. They really are a perfect comfort food.
Make these soon! Let me know if you ate more dough, or more cookies!
Caramel Filled Soft Gingersnaps
- 1 c. butter
- 1/2 c. shortening
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 1/2 c. molasses
- 4 c. flour
- 1/2 t. salt
- 2 t. soda
- 2 t. cloves
- 2 t. cinnamon
- 2 t. ginger
- Extra white sugar for dipping cookies in
- Approximately 36 Rolo candies
- Cream shortening, butter and sugars together. About 3 minutes.
- Add eggs and mix.
- Add molasses and mix.
- Add flour, soda, salt, cloves, ginger and cinnamon to sifter. Sift into creamed mixture. Mix until combined.
- Spoon out about 1 1/2 Tablespoons of dough. Add Rolo to center of dough and roll dough all around Rolo. Be sure that the Rolo is completely sealed inside of cookie dough.
- Dip tops of cookies in white sugar.
- Bake on a parchment lined cookie sheet at 375 degrees for 8-10 minutes.