Description
Soft molasses-spice thumbprints filled with glossy salted caramel.
Ingredients
Scale
- 3/4 cup unsalted butter, softened (170 g)
- 3/4 cup packed dark brown sugar (150 g)
- 1/3 cup unsulphured molasses (105 g)
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour (270 g)
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/3 cup coarse sugar for rolling (67 g)
- 3/4 cup thick salted caramel sauce (225 g)
- Optional flaky sea salt
Instructions
- Beat the butter and brown sugar until creamy. Mix in the molasses, egg yolk, and vanilla.
- Whisk the flour, ginger, cinnamon, cloves, baking soda, and fine salt. Mix into the wet ingredients just until a dough forms.
- Cover and chill for 45 minutes. Heat the oven to 350°F (177°C) and line light-colored sheet pans with parchment.
- Divide into 24 equal balls, roll in coarse sugar, and space 2 inches apart. Press a deep well into every center.
- Bake one pan at a time for 9-11 minutes, until the edges set and the centers remain soft.
- Immediately press the wells again with a rounded measuring spoon. Cool completely.
- Spoon thick cooled salted caramel into each well and add optional flaky salt. Let settle before storing.
Notes
Chill the dough, reinforce the wells immediately after baking, and use thick cooled caramel for clean centers.