Salted Caramel Ginger Thumbprint Cookies Recipe
In a large bowl whisk together the flour, baking soda, ginger, cinnamon and nutmeg. Set aside.
In a large bowl use an electric mixer or stand mixer to beat the butter and brown sugar until fluffy.
Add the egg, heavy cream and molasses to the bowl and beat together until smooth.
Add the dry ingredients into the bowl with the wet ingredients and beat until well combined
Preheat the oven to 350 F and line cookie sheets with parchment paper.
Use a small cookie scoop to create 1 tablespoon-sized balls and roll each in the granulated sugar in a small bowl.
Repeat until all the cookie dough has been used. Bake in the preheated oven for 13-15 minutes, until the edges are set.
Carefully remove cookies from the oven and immediately use a teaspoon measuring spoon to press an indent into the center of the baked cookies