Ingredients
- 1 ½ cupall purpose flour
- ½ cupunsweetened cocoa powder
- ¼ tspsalt
- ½ tspbaking soda
- ½ tspcinnamon
- ½ cupunsalted butter, softened to room temperature
- ⅓ cupbrown sugar
- ½ cupgranulated sugar
- 1 ealarge egg
- 1 ½ tspvanilla extract
- 2 tbspmilk
- 1 ½ cupLitehouse Gingerbread Caramel Dip
Directions
Whisk together the flour, cocoa powder, salt, baking soda and cinnamon in a bowl and set aside.Cream the butter and both sugars for 2-3 minutes, until light and fluffy. Add in the egg and vanilla and continue to mix. Add in the flour mixture in 2 batches, mixing just until the dough comes together, then add in milk and mix just until the dough comes together. Portion the dough with a 1 tbsp cookie scoop. Roll into a ball, then press in the center with your thumb to create an indentation. Press gently to prevent the dough from cracking.Repeat with all dough, then chill for 1 hour in the freezer.Meanwhile, preheat oven to 350˚F. Bake the cookies for 12-14 minutes, then remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Once cooled, pipe 1 tablespoon of gingerbread caramel into the center of each cookie.
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