Salted Caramel Ginger Thumbprint Cookies Recipe

Stir-fries are loved for many reasons. First, stir-frying cooks quickly. High heat and frequent stirring cook food quickly, making it ideal for busy weeknights. 

4 cups all-purpose flour 1 teaspoon baking soda 3 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg 1 cup salted butter, room temperature 1 cup brown sugar 1 egg ½ cup heavy cream ¾ cup molasses ½ cup granulated sugar, for rolling 1 cup granulated sugar 2 tablespoon brown sugar ¼ cup salted butter 1 teaspoon vanilla extract ¼ cup heavy cream 1 cup white chocolate chips

Ingredient

Direction

Mix flour, baking soda, ginger, cinnamon, and nutmeg in a large bowl. Set aside. Beat butter and brown sugar until fluffy in a large bowl with an electric or stand mixer.

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Mix the egg, heavy cream, and molasses in the bowl until smooth. Combine the dry and wet ingredients in the bowl and beat well. 

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Refrigerate dough for 30 minutes. Preheat oven to 350 F and line cookie sheets with parchment. 

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Form 1 tablespoon balls with a small cookie scoop and roll them in granulated sugar in a small bowl. Place on prepared cookie sheet at least 2 inches apart.

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 The edges should be set after 13-15 minutes in the preheated oven. Press an indent into the center of the baked cookies immediately after removing them from the oven. Chill. 

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Melt granulated and brown sugar in a large heavy-bottomed saucepan on medium-low heat, stirring often, to make caramel. 

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This causes the mixture to bubble. Mix the vanilla extract, heavy cream, and white chocolate chips in the pan until the chocolate melts. 

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Place caramel in each cookie indentation to almost the top immediately. Serve caramel-set cookies.

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