I first learned about Ginger Crinkle Cookies from my friend Lanie. She baked me a big batch and brought them to my cottage many years ago. I was instantly smitten. Crispy at the edges and chewy in the center, intensely flavoured with ginger and cinnamon. Typically, I have always though of ginger cookies as a winter Christmas type of cookie, but surprisingly, she found the recipe in the “Kosher Palette” cookbook. They make an excellent summer cookie too, especially when you sandwich some salted caramel ice cream between two of them!

Over the years I have tinkered with the recipe and had the idea to stuff the center of them with some chewy caramel. It took a while to get the right caramel for the stuffing. I first tried Kraft caramels but they hardened after baking and cooking and didn’t give me the chewy center. I made my own caramel, which was outstanding, but way too much work. Then I tried Werther’s Original Chewy Caramels. They stay chewy even after the cookies cool. I also put them through the freezer test and once thawed, the caramel stays chewy.

Check out this video to see how they come together.

Here are a few tips to ensure success:

• Use a cookie scoop to ensure consistent size and even baking. I use this one. It has a one ounce (2 Tablespoon) capacity.
• Spray your measuring cup with a bit of non-stick cooking spray before measuring and pouring the molasses. It will glide right out. You can do this for measuring anything sticky, like peanut butter or honey.
• Roll the scoped cookies in coarse sanding sugar. The texture of the coarse sugar is what gives the cookies their characteristic crinkle top. If you’re in Canada, Bulk Barn carries it.
• The Werther’s caramels are rectangular shaped. Before stuffing the cookies, twist them so they are more circular in shape. This will prevent oozing.
• I like to top each cookie with additional caramel to give a visual cue as to what type of cookie you will be eating. After a bit of experimenting, I found that about 1/3 of a caramel, placed on top, halfway through the baking time, yielded the best results. A sharp scissors was best for cutting the caramels.
• As soon as the cookies come out of the oven, use a round cookie cutter, larger than the cookies, to give a little “scoot” to even out the shape and have picture perfect round cookies. I learned this trick from Erin over at cloudykitchen.

Click here to print recipe for Caramel Stuffed Ginger Crinkle Cookies.