Caramel-Stuffed Ginger Molasses Cookies

• 分量: About 13 large cookies

材料

125g all purpose flour

75g bread flour

50g rye flour

2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp freshly ground cardamom

1/4 tsp freshly ground black pepper

1/2 teaspoon kosher salt (Diamond Crystal)

65g granulated sugar

50g dark brown sugar

2 tsp freshly grated ginger

113g unsalted butter, melted

1 large egg, at room temperature

113g fancy molasses (not blackstrap)

To finish:

40g turbinado sugar

40g granulated sugar

13 chewy caramel candies, storebought or homemade (mine were roughly 3/4″ squares)

手順

In a small bowl, whisk together the flours, baking soda, spices (except for the fresh ginger), and salt.

In a medium bowl, whisk together the granulated sugar and dark brown sugar. Add the grated ginger and rub it into the sugar with your fingers to distribute.

Whisk in the melted butter, molasses, and egg to combine.

Add the dry ingredients and mix just to combine. Cover with plastic wrap and refrigerate for 30 minutes to firm the dough up slightly to make it easier roll. (If refrigerated longer than an hour, let stand at room temperature for 15-20 minutes to soften slightly.)

While the dough is chilling, preheat the oven to 375F with a rack in the center, and line two large baking sheets with parchment paper. Combine the turbinado and granulated sugar in a small bowl.

Divide the chilled dough into 26 equal portions (25g each).

To stuff the cookies, take two portions of dough and flatten each into a thick disc. Take a caramel and press it gently into the middle of one piece of dough (trim or squish the caramel to fit, if needed), then place the other piece of dough on top. Pinch the edges of the two pieces of dough together to seal in the caramel, then roll gently between your hands to form a ball. Repeat the process with the remaining dough.

Roll each ball in sugar and place on the prepared baking sheets about 2.5 inches apart. (Cookies will spread a bit so leave plenty of room!)

Bake sheets one at a time for about 9-11 minutes, rotating halfway through, until cookies are puffed and starting to crack and the edges are set. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.