Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 cup unsalted butter, softened
- 1/4 cup Barker's Gingerbread Caramel Sauce
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
Method
- Preheat your oven to 175°C. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the molasses, Gingerbread Caramel Sauce, and egg, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough should be soft but not sticky. If it’s too sticky, add a little extra flour.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for 30-60 minutes.
- Lightly flour your work surface and roll out one disc of dough to about 1/4-inch thickness. Use festive cookie cutters to cut out shapes, then place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are firm. Allow cookies to cool completely on a wire rack.
- Optional Caramel Drizzle: For extra caramel flavour, drizzle a little warmed Gingerbread Caramel Sauce over the cooled cookies or use it as a dip!
