Caramel Filled Soft Gingersnaps
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!
- 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.