The Great Food Blogger Cookie Swap 2013 & Caramel-Filled Gingersnaps

Print Friendly | Caramel-Filled GingerSnaps

This year is my 2nd year participating The Great Food Blogger Cookie Swap to raise money for Cookies For Kids’ Cancer. It’s fun, you get cookies, you help kids. Really a win, win, win situation for everyone! This year, all the bloggers and the corporate sponsors raised $13,778.40! Awesome!!


When thinking about what cookies I wanted to make, being a rather infrequent baker, I started the way I do in planning my meals: What flavors am I currently obsessed with?

The answer was easy: Ginger for days and caramel, of course. Sounds like some awesome band names. I settled on a caramel stuffed gingersnap to combine some of my favorite flavors.

Cookie Construction

Cookie Construction

I also got delicious cookies from three other bloggers: | Great Food Blogger Cookie Swap | Great Food Blogger Cookie Swap

Check below for the recipe, which I got from Little Dairy On the Prarie and just barely modified.

Caramel Filled Gingersnaps
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 1 c. butter
  • ½ c. shortening
  • 1 c. brown sugar
  • 1 c. white sugar
  • 2 eggs
  • ½ c. molasses
  • 4 c. flour
  • ½ t. salt
  • 2 t. soda
  • 2 t. cloves
  • 2 t. cinnamon
  • 2 t. ginger
  • Extra white sugar for dipping cookies in
  • Approximately 36 caramel candies
  1. Put shortening, butter and sugars into mixer and whip until fluffy (3-5 min)
  2. Add eggs and mix.
  3. Add molasses and mix.
  4. Add flour, soda, salt, cloves, ginger and cinnamon to sifter. Sift into creamed mixture. Mix until combined.
  5. Spoon out about 1½ Tablespoons of dough and flatten into a circle.
  6. Place caramel in the middle and wrap dough around. Roll in your hands to form a ball.
  7. Dip tops of cookies in white sugar.
  8. Bake on a parchment lined cookie sheet at 375 degrees for 8-10 minutes.
  9. Best served warm from oven or warmed up for 5 seconds in the microwave.


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