Ingredients
3cupsall-purpose flour,spoon and leveled
1tspbaking soda
2tspginger,ground
1¼tspcinnamon,ground
¼tspcloves,ground
¼tspnutmeg,ground
¼tspsalt
¾cupbutter,unsalted, softened to room temperature
¾cupdark brown sugar,packed
⅓cupdark molasses
1large egg,at room temperature
2tsppure vanilla extract
⅓cupgranulated sugar,for rolling
14Original® Baking Werther’s Caramels,unwrapped
1tbspheavy cream,or half and half, or full fat milk
Preparation
In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute at medium speed.
Add the brown sugar and beat for about 2 full minutes until light and fluffy.
Scrape down the sides as needed.
Add the molasses, egg, and vanilla.
Beat well on high, scraping down the sides as needed again.
Slowly add the dry ingredients to the wet at low speed. Do not overmix.
Cover the dough tightly and chill for 1 hour.
Add the caramels and cream to a small saucepan over low-medium heat.
Constantly stir, allowing the caramels to fully melt.
Once melted, turn off the stove and let the caramel sit in the pan until ready to use.
Set aside to cool until the cookies are done.
Preheat the oven to 350 degrees F.
Line a large baking sheet with parchment paper or a silicone mat.
Pour the granulated sugar into a bowl. Take 2 tablespoons of the dough and roll into a ball, then roll into the sugar.
Bake for 10 to 11 minutes, or until the edges appear set.
Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use the fingers to obtain a crinkly top.
Place back into the oven for 1 more minute. Cookies will be puffy and still appear very soft in the middle. That’s okay.
Remove from the oven and allow to cool on the baking sheet for 10 minutes.
Transfer to a wire rack to cool completely before drizzling with caramel sauce.
