Ginger Molasses Rolo Cookies

5 from 2 votes

Recipe from Two Peas and Their Pod

A soft ginger molasses cookie with a gooey chocolate caramel Rolo candy in the center. A fun and delicious cookie that is perfect for the holidays or anytime!

Prep Time20

Cook Time8

Total Time28

Course: Cookies

Cuisine: American

Keyword: ginger, molasses, rolo

Servings: cookies

Calories: 142kcal

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup unsalted butter at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup molasses, I like Grandma’s
30 Rolo candies, unwrapped
1/2 cup white sanding sugar, for rolling cookies (can use granulated sugar)

Instructions

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and nutmeg. Set aside.
In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes.
Add the egg and vanilla and mix until combined. Pour in the molasses and beat until well combined.
Add the dry ingredients and mix until just combined. Don’t over mix.
Take about 1 tablespoon of cookie dough and wrap around one Rolo candy. Make sure the Rolo is completely covered with cookie dough. Place the sugar in a small bowl. Roll the dough ball in the sugar until completely coated. Place the cookie dough balls on the prepared baking sheet, about 2-inches apart.
Bake for 8 to 10 minutes or just until the cookies are barely set around the edges and soft in the centers. Don’t over bake. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.

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