Saturday, September 6, 2014

Caramel Molasses Cookies - Olivia 4-H Project

For this year's 4-H special theme, the teen ambassadors chose "Candyland." Youth can do or make anything related to the theme.

As we looked at Pinterest, we found a pin for Caramel Molasses Cookies that led to Sally's Baking Addiction.

These are soft-baked molasses crinkle cookies with caramel on top. The cookies have a lot of flavor and everyone who tried them liked them. We will most certainly be making these again!

The recipe said the yield was 20 cookies.



3 cups all-purpose flour (careful not to over-measure)
1 teaspoon baking soda
2 teaspoons ground ginger
1 and 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg, at room temperature
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling


14 Werther's Original® Baking Caramels, unwrapped (we used 112 Kraft Caramel Bits since the bits are much smaller than a caramel)
1 Tablespoon heavy cream, half-and-half, or full fat milk


To make the cookies: In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Next, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 minutes. 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 on low speed. Do not overmix. Cover dough tightly and chill for 1 hour.

Make the caramel as the dough chills: 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.

You could also use a microwave to melt the caramels and cream together, but you would have to stop and stir every minute or so.

Generally, melting caramels on the stove is better. The caramels melt more evenly and it is much easier. Set aside to cool until the cookies are done.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Pour the granulated sugar into a bowl. Take 2 tablespoons of dough and roll into a ball, then roll into the sugar. Bake for 8-9 minutes.

Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You want to make the top of the cookie look crinkly.

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 them from the oven and allow them to cool on the baking sheet for ten minutes. Transfer to a wire rack to cool completely before drizzling with caramel sauce.

Store cookies in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. Molasses cookies without caramel may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months. Allow to thaw in the refrigerator overnight and bake as directed.

1 comment:

Kathi Riemer said...

These cookies look awfully tasty....pinned!