Cinnamon Ginger & Caramel Cookies
When it comes to cookies, we don’t waste any time in our house – we just get down to business. We are big cookie lovers in our house, especially when they are soft, aromatic, and have a delicious cream in the middle.
That’s how I like them best, with cream. If possible, a simple sweetness of fruity, slightly sour jam for a wonderful flavor. If not jam, then something a little thicker and creamier, like today’s caramel cream!
This caramel cream is not too sweet. It has just enough sweetness to make these cinnamon, ginger, and caramel cookies something wonderful. And not just wonderful but also extremely flavorful.
These flavors go so well together, and create colorful, soft, and sweet treats.
Cinnamon Ginger & Caramel Cookies
Ingredients
Ingredients:
- 2 tbsp honey
- 1 tbsp maple syrup
- 1 egg yolk
- 100 g soft butter
- 50 g brown sugar
- 225 g flour
- 1/3 tsp salt
- 1/2 tsp bicarbonate of soda (baking soda)
- 1 tsp cinnamon
- 1 tsp powdered ginger
- 1 ground nutmeg
Cream:
- 50 g sugar + 1 tbsp water
- 1/3 tsp salt
- 30 g butter
- 80 g full fat sour cream
Instructions
How to make CINNAMON, GINGER, AND CARAMEL COOKIES:
- Mix the honey with the maple syrup.
- Add the cinnamon and ginger and a pinch of grated nutmeg.
- Separately mix the flour with the salt and baking soda.
- In the bowl of a food processor, blend the soft butter and brown sugar until creamy.
- Add two tablespoons of the dry ingredients and then the egg.
- Mix a little until smooth. Add the honey and spices and blend a little more.
- Add the remaining flour. You may have to stop the mixer and mix by hand or with a spoon if the mixer can't handle it.
- When the mixture is smooth, wrap it in cling film and refrigerate for 2-3 hours.
- Once the dough has hardened in the fridge, roll it out on a well-floured work surface.
- Roll out a sheet 0.3cm (0.12 inch) thick.
- Cut out circles of the desired size.
- Transfer the cookies to a baking tray lined with baking paper and put them in the fridge for half an hour.
- Bake the cookies for 10-12 minutes, until lightly browned and not burnt.
Cream:
- Heat the sugar with the water in a small saucepan.
- Stir gently until the sugar is completely covered by the water.
- Turn up the heat and leave until it turns into a liquid caramel.
- Be careful not to let it get too dark.
- Take the caramel off the heat and add the butter.
- Stir vigorously to homogenize, then add the cream.
- Leave the cream to cool. Stir occasionally.
- Once the cream has cooled completely and hardened slightly, we can fill the cookies.
- Dust them with sugar and serve them with a cup of milk.
- Cinnamon, ginger, and caramel cookies: delicious, soft, and aromatic.
- Enjoy!
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