Ingredients

The following ingredients have 30 Servings
  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses (not blackstrap)
  • 1 egg
  • 1/4 cup granulated sugar
  • 60 pecan halves
  • 5 tablespoons caramel topping
  • 2 ounces semi-sweet baking chocolate, melted

Instruction

  • In a large mixing bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, and salt.
  • In the bowl of a stand mixer, beat the softened butter and brown sugar on medium speed until light and fluffy. Alternatively, you may use a large bowl and an electric hand mixer.
  • Next, add the molasses and the egg. Continue to beat on medium speed until combined. Scrape the sides as necessary.
  • Slowly add the flour mixture to the butter mixture, 1 cup at a time, while beating on low speed. Scrap the sides in between cups of flour.
  • After the dough has come together, place it on a large sheet of plastic wrap and press the dough into a flat disc. Wrap completely with plastic wrap and refrigerate at least 4 hours, or overnight.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the cookie dough into 1-inch balls. Then, roll all sides of each ball in granulated sugar. Place the prepared balls 2 inches apart on the parchment paper-lined baking sheet.
  • Bake the cookies for 8 to 10 minutes, or until edges of cookies just begin to brown.
  • Remove from the oven and immediately press a pecan half into center of each cookie. Then, top each pecan with 1/4 teaspoon of the caramel.
  • Remove the cookies from the pan and cool completely on a wire rack.
  • Once cool, place the leftover parchment paper underneath the wire rack. This will catch any spills when you drizzle the chocolate. Drizzle the cooled cookies with the melted chocolate. Let stand until the chocolate has set.