These spice cookies have ooey-gooey caramel centers and are best served warm, straight from the oven or reheated in the microwave.

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Credit: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary

5 hrs 45 mins
30 mins
Makes about 32 cookies (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Beat brown sugar, butter, eggs, and vanilla with a heavy-duty stand mixer on medium speed until mixture is blended and smooth.

  • Process flour, ginger, baking powder, and salt in a food processor until ginger is very finely chopped and mixture is well blended, 1 to 2 minutes. Gradually add flour mixture to sugar mixture, and beat on low speed just until blended after each addition. Shape dough into a disk, and wrap in plastic wrap. Chill 4 to 24 hours.

  • Preheat oven to 350°F. Shape dough into about 32 (1 1/2-inch) balls. Flatten each dough ball in the palm of your hand, and place 1 caramel half in center of dough. Wrap dough around caramel, and reshape into a ball by rolling in hand, completely covering caramel. Place dough balls 2 inches apart on parchment paper-lined baking sheets. Sprinkle each cookie lightly with Demerara sugar. (Chill assembled balls until ready to bake.)

  • Bake in preheated oven until flattened and lightly browned on the bottom, 11 to 12 minutes, switching pans top rack to bottom rack halfway through baking. Cool on pans 8 minutes. Serve warm.