These soft and chewy ginger cookies are stuffed with a little salted caramel and baked to perfection. They're a great holiday recipe to add to your Christmas cookie collection.
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2 from 8 votes

Salted Caramel Ginger Cookies

Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Servings: 18
Author: Molly Thompson


  • 2 1/4 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 3/4 teaspoons ground ginger
  • 3/4 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cups shortening
  • 1 cups granulated sugar
  • 1 eggs
  • 1/4 cup molasses
  • 24 soft and chewy caramels


  • Preheat the oven to 350°(F) and line a large baking sheet with parchment paper.
  • In a medium bowl stir together the flour, baking soda, ginger, cinnamon, cloves and salt and set aside.
  • In a large mixing bowl or stand mixer beat the shortening with an electric mixer on medium speed to soften, about 1 minute. Add sugar gradually and beat until mixed, about 2 minutes, scraping down the edges with a rubber spatula occasionally.
  • Beat in the egg o and then beat in the molasses until combined.
  • Add dry ingredients to wet ingredients gradually, beating well after each addition.
  • Scoop the dough using a 2 tablespoons and roll gently, repeating until all the dough is formed into balls. Place an unwrapped caramel in the middle of one cookie dough ball and use another to place on top. Roll together in palms of hand to make one large cookie. Roll them into the coarse sugar and place 3-4 inches apart on the prepared cookie sheet.
  • Bake for 11-13 minutes or until the cookies are light brown and puffed, being careful not to over bake.
  • Allow to cool on the sheet for a couple of minutes then transfer to racks to cool completely. Store in an airtight container at room temperature for 3-5 days.
  • Make Ahead Tip: Prepare dough and freeze in an airtight container for up to 3 months. Baked cookies also freeze well with the same method.